Skillet Balsamic Chicken Breasts
A delightful dish combining tender chicken with a rich, tangy balsamic sauce, perfect for weeknight dinners or small gatherings.
Ingredients
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (pounded to 1-inch thickness)
- 2 tablespoons olive oil
- to taste Salt and fresh ground black pepper
Sauce Ingredients
- 2 tablespoons butter (divided)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- ½ teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 2 teaspoons balsamic vinegar
- ½ cup chicken broth
- ½ cup heavy cream
Garnish
- Chopped fresh basil or parsley For garnish
Instructions
Cooking the Chicken
- Heat the olive oil in a large skillet set over medium-high heat.
- Pound the chicken breasts down to 1-inch thickness and season them with salt and pepper. Add them to the heated oil and cook for 5 minutes, undisturbed.
- Flip the chicken breasts over, add 1 tablespoon of butter, and continue to cook for 4 to 5 more minutes, or until cooked through. The internal temperature should register at 165˚F.
- Remove chicken breasts from the skillet and set aside, keeping them covered.
Making the Sauce
- Add the remaining butter to the skillet. Stir in the diced onions and cook for about 6 to 8 minutes, or until very soft. Stir frequently to prevent burning.
- Stir in the garlic and cook for 20 seconds. Mix in Italian seasoning, sugar, and balsamic vinegar; cook for 2 minutes.
- Whisk in the chicken broth. Continue to whisk and scrape up all the browned bits from the bottom of the skillet.
- Increase the heat to high and cook for about 2 to 3 minutes, or until the liquid reduces a bit.
- Lower the heat to medium and whisk in the cream. Keep whisking for about 30 seconds so that the sauce doesn’t start to boil.
- Let the sauce come to a simmer and add the chicken breasts back to the skillet. Cook for 1 to 2 minutes, or just until the chicken is heated through.
- Remove from heat. The sauce will thicken as it stands. Garnish with basil and serve.
Notes
Pound the chicken breasts to an even thickness for even cooking. Make sure to scrape up all the browned bits from the skillet for extra flavor. Adjust balsamic vinegar to taste; add more for a tangier flavor. Store in an airtight container for 3-4 days or freeze for up to 2 months.