Pan Seared Chicken with Balsamic Cream Sauce
Pan Seared Chicken with Balsamic Cream Sauce is a creamy one-pan dinner with juicy chicken breasts, mushrooms, and caramelized onions.The rich parmesan balsamic sauce is comforting and full of flavor.Perfect for easy weeknight meals or family dinners.
Ingredients
- 1 ½ pounds chicken breasts 4 total
- Sea salt to taste
- Black pepper to taste
- 5 tablespoons butter divided
- 1 medium onion thinly sliced
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 8 ounces cremini mushrooms quartered
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Lightly season the chicken breasts with sea salt and black pepper on both sides.
- In a large sauté pan over medium-low heat, melt 2 tablespoons butter. Add the sliced onions and cook slowly until deeply caramelized, about 30 minutes. Remove onions and set aside.
- Increase heat to medium-high. Add the remaining 3 tablespoons butter and sear the chicken breasts until golden brown on both sides. Remove from the pan and set aside.
- Deglaze the pan with chicken stock. Use a rubber spatula to scrape up all the flavorful browned bits from the bottom of the skillet. Simmer for 5 minutes.
- Reduce heat to medium-low and add heavy cream, Parmesan cheese, balsamic vinegar, mushrooms, and a little salt and pepper.
- Simmer the sauce for 10 minutes, stirring occasionally, until thickened and reduced by half.
- Add the chicken and caramelized onions back into the skillet. Continue simmering until the chicken reaches an internal temperature of 165°F, about 10 minutes.
- Garnish Pan Seared Chicken with Balsamic Cream Sauce with fresh parsley before serving.
Notes
- Boneless chicken thighs can replace chicken breasts for extra richness.
- Add spinach during the final few minutes for additional vegetables.
- A touch of garlic can be added for more savory depth.
- Fresh thyme pairs beautifully with the balsamic cream sauce.
- Leftover sauce is delicious spooned over rice or pasta.