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Adjust Servings:
Chicken Breast – 2 lb (900 g) Boneless, skinless
Kosher Salt – 1 ½ tsp
Ground Black Pepper – ¼ tsp
Olive Oil – 2 tbsp
Butter – 2 tbsp Unsalted
Mushrooms – 8 oz (225 g) Cremini
Wheat Flour – 2 tbsp
Milk – 1 cup
Chicken Broth – ½ cup
Balsamic Vinegar – 2 tbsp

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Creamy Balsamic Chicken With Mushroom Sauce

Creamy Balsamic Chicken With Mushroom Sauce

  • 30 min
  • Serves 4
  • Easy




As far as dinners go, this balsamic chicken with indulgent, velvety sauce is the perfect quick and easy weeknight option. Chicken breasts stay juicy cooked in a creamy balsamic mushroom sauce, acquiring flavors and aromas that fill the air and the senses.

The luxurious sauce is, of course, the heart of this recipe — it pulls all the ingredients together. To ensure it is super smooth and creamy, use half-and-half or whole milk. It is best to avoid using low-fat and nonfat varieties, as they yield more of a runny sauce. Unless that’s what you’re aiming for, that is. Grab the necessary ingredients, and let’s dive in!



Wash mushrooms and dry with a clean towel before cutting them into slices.


Gently pound chicken breasts one at a time until they are ½-inch thick.


Pat them dry and season with ground black pepper and 1 teaspoon of kosher salt.


Heat olive oil in a skillet until it shimmers. Working in batches, sear the chicken until deeply golden, about 6 minutes on each side. Transfer the chicken to a platter.


Reduce the heat to moderate, add butter, and let it melt. Add mushrooms and the remaining ½ teaspoon of kosher salt, and cook, occasionally stirring, until tender (approximately 5 minutes). Stir in flour and cook for another minute.


Add milk, chicken broth, and balsamic vinegar and mix until no lumps remain. Bring to a boil before reducing the heat to a simmer. Return the chicken, along with juices, to the skillet. Simmer until the sauce thickens (approximately 3 minutes).

To be sure you scrape your plate clean without leaving even a drop of the delicious sauce on it, serve this dish over rice, pasta, or mashed potatoes.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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