Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions - Tender, juicy chicken breasts, pan-seared to perfection, caramelized onions and sautéed mushrooms, paired with a silky balsamic cream sauce. This dish will have your loved ones feeling like they are eating at a fine dining restaurant. The pan drippings from cooking the chicken, paired with the acidity of the balsamic vinegar and the richness of the heavy cream come together to make an incredibly flavorful sauce that also doubles as an amazing gravy.
Ingredients in Chicken with Balsamic Cream Sauce
Ingredients Notes
This Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions is one of my oldest, and dearest recipes. It's a quick and easy one pot chicken recipe that only takes minimal ingredients, but will have you feeling like you are eating in a fine dining restaurant. In fact, I love it so much, that I made it the cover recipe of my book Craveable Keto. Let's talk about some of the ingredients...
Step by Step Instructions
How to make Chicken with Balsamic Cream Sauce
STEP 1: Lightly season the chicken breasts with salt and pepper on both sides.
STEP 2: In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
STEP 3: Increase the heat to medium-high heat, add the remaining 3 tablespoons of butter and pan-sear the chicken on both sides until it is a deep golden brown. Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
STEP 4: De-glaze the pan with chicken stock. Using a rubber spatula, scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Let simmer for 5 minutes.
STEP 5: Reduce the heat to medium-low to low, add the heavy cream, parmesan, balsamic vinegar, mushrooms and a little salt and pepper. Let simmer for 10 minutes, or until the sauce has reduced by half and thickened.
STEP 6: Add the chicken and caramelized onions back to the pan, and simmer until the chicken is cooked all the way through, about 10 minutes or until it has reached an internal temperature of 165°F. Garnish with fresh parsley before serving.
Recipe Tips and Variations
Side Dish Suggestions
Frequently Asked Questions
When in doubt, use a meat thermometer. Chicken is fully cooked once it has reached an internal temperature of 165°F.
If you do not have balsamic vinegar, you could substitute red wine vinegar and add a little bit of sweetener.
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Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions - Tender, juicy chicken breasts, pan-seared to perfection, caramelized onions and sautéed mushrooms, paired with a silky balsamic cream sauce. This dish will have your loved ones feeling like they are eating at a fine dining restaurant. The pan drippings from cooking the chicken, paired with the acidity of the balsamic vinegar and the richness of the heavy cream come together to make an incredibly flavorful sauce that also doubles as an amazing gravy.
Ingredients
- 1 ½ pounds chicken breasts (4 total) (I get my organic, pasture raised chicken here)
- sea salt and 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 salt and pepper on both sides. In a large sauté pan over medium-low heat, add 2 tablespoons of the butter and the onions. Cook until the onions are nice and caramelized, about 30 minutes. Remove the onions from the pan and set aside.
- Increase the heat to medium-high heat, add the remaining 3 tablespoons of butter and pan-sear the chicken on both sides until it is a deep golden brown. Remove from pan and set aside. (Chicken will not be fully cooking during this stage)
- De-glaze the pan with chicken stock. Using a rubber spatula, scrape up and mix in any remaining bits of chicken stuck to the bottom of the pan. Let simmer for 5 minutes.
- Reduce the heat to medium-low to low, add the heavy cream, parmesan, balsamic vinegar, mushrooms and a little salt and pepper. Let simmer for 10 minutes, or until the sauce has reduced by half and thickened.
- Add the chicken and caramelized onions back to the pan, and simmer until the chicken is cooked all the way through, about 10 minutes or until it has reached an internal temperature of 165°F.
- Garnish with fresh parsley
Notes
- net carbs per serving: 6.7g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this on the stovetop and adding a little extra cream to the sauce to help revive it.
- Use chicken thighs: I used boneless, skinless chicken breasts for this recipe, but chicken thighs would work also. You've gotta love the crispy skin on bone-in chicken thighs. Yum! (Keto Chicken Recipes)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Chicken Recipes
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 618
- Fat: 44.2
- Carbohydrates: 7.8g
- Fiber: 1.1g
- Protein: 44.9g
**Recipe originally posted January 24th 2012 - Updated June 3rd 2021**
Rachel says
I like the flavor of this sauce, but my half and half curdled as soon as I poured it in. Do you know why? I did accidentally add too much vinegar. Could that be it?
Emily says
Made this last night and it was a huge hit with the family! It was fast and easy to make, thank you for always having the most delicious recipes!!!
Rebecca says
Absolutely delicious! My husband, who doesn’t have a lot of experience in the kitchen, followed your recipe to make this for dinner tonight and it was a huge hit. We ate it with steamed broccoli. So so good!!
Rose MacKay says
Oh my goodness…. The flavor combo of this dish. Have eaten it with cauli rice and nu pasta angel hair as sides. Would be great with broccoli as well. Truly a gem of a recipe. Thinking of lots of ways making just the sauce could be used .
Judy says
Made this for my family tonight--delicious! Even our teen-age grandson (who says he doesn't like mushrooms) loved it. He said , "Wow, this is good--it tastes like a Michelin Restaurant dish." Served it with cauli-rice.
Kelly Lynott says
This was so delicious!!!
Kiki K says
This was fantastic!! The only difference I made was I used button mushrooms as they are what I prefer and I carmelized them before adding to the sauce. I’d suggest doubling the sauce because you’ll want a LOT of it! I also used half broth half white wine. I’ll definitely make this again.
Debra says
Just had this tonight for the first time. Definitely going into the rotation as it is supremely delicious.