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Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

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Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions. This recipe will have your friends and family feeling like they are eating at a fine dining restaurant.
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions | Peace Love and Low Carb

This Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions will have your friends and family feeling like they are eating at a fine dining restaurant. The acidity of the balsamic vinegar and the richness of the heavy cream come together to make an amazingly flavorful sauce. You will want to make it time and time again. I love to serve it alongside my Chive and Horseradish Cauliflower Mash or my Buttery Cauliflower Rice Pilaf.

 

In addition to this Chicken with Balsamic Cream Sauce, check out some of my other favorite chicken dishes:

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Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions | Peace Love and Low Carb

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

★★★★★

4.8 from 5 reviews

  • Author: Kyndra D. Holley
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 Servings
Print Recipe

Ingredients

  • 1 1/2 pounds chicken breasts
  • sea salt and black pepper, to taste
  • 5 tablespoons butter, divided
  • 1 medium onion, thinly sliced
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 2 tablespoons balsamic vinegar
  • 8 ounces cremini mushrooms, halved
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Lightly season the chicken breasts with sea salt and black 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 20 minutes. Remove the pan from the heat and set aside. In a separate pan, over medium-high heat, pan-sear the chicken breasts in the remaining 3 tablespoons of butter. Brown the chicken on both sides and then remove from pan and set aside. (Chicken will not be fully cooking during this stage)
  2. De-glaze the pan with chicken stock. Using a rubber spatula, scrape the pan and mix in any remaining bits of chicken. Let simmer for 5 minutes.
  3. Reduce the heat to low, add the heavy cream, balsamic vinegar, mushrooms and a little sea salt and black pepper. Let simmer for 10 minutes.
  4. Add the chicken breasts back to the sauce pan, and simmer until the chicken is cooked all the way through, about 12 minutes
  5. Remove the chicken breasts from the pan and plate. Add the Parmesan cheese and caramelized onions to the sauce and stir until the cheese is melted into the sauce. Pour the sauce over top of chicken.
  6. Garnish with fresh parsley, if using.

Notes

Per Serving – Calories: 482 | Fat: 33g | Protein: 42g | Net Carbs: 6.5g

 

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
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Reader Interactions

Comments

  9. Made this tonight with some extra gravy/sauce for my husband’s noodle and used tenders…it is or was amazing…thanks so much brenda

    Reply

  14. Made this for dinner last night. To die for! Hit with me, the hubs and the 9 year old, thank goodness. I believe this dish is “guest worthy” and it’s a one-pot dish (even though your recipe said to use 2 pots, I used 1). This has been added to the dinner rotation! Thank you!

    You, Me & B

    Reply

  15. Would leaving out the cheese from this make a big difference in the taste? I would really like to try it, but I can’t do dairy. I have non-dairy substitutes for heavy cream and butter, but nothing for cheese…

    Reply

  16. I just made this for dinner tonight, and it was Yummo! One of the best tasting chicken dishes I’ve found that was easy to make. Will definitely make this a regular dinner in my house.

    Tamera

    Reply

  22. Only 35g of carbs in the whole recipe. Lots of people asked for the carb count and I was entering the recipe ingredients in the MyFitnessPal website so I can track it when I make it. It looks wonderful

    Reply

  30. I add 1/2 cup of sherry or Marsala wine to this and it’s divine! One of my favorite dishes and a go-to for company. I’m making it for my in-laws for my FIL’s birthday tomorrow night. Thanks so much!

    Kim

    Reply

  34. Thanks for sharing this recipe… it is absolutely delicious. We doubled the balsamic and it still wasn’t a super strong flavor, so that is the only thing I would change.

    Reply

  38. Planning to make it this week! Do you think that mashed potatoes would be a good side dish and would go with the gravy, or would noodles be better. The husband is a “taters man”

    Reply

  39. Just made this for dinner tonight!! SOOOO GOOD…..I served over Linguine Pasta with Roasted Asparagus. It was really great! So easy…. Instead of using 2 pans one for onions and one for chicken…I just used 1. Took a little longer, but turned out really good. Thanks for a great dinner!

    Reply

  41. Oh my goodness! This recipe was AMAZING. I am not a low carby (I’m pregnant anyway) so I served over ziti and it was SO SO good! Reminds me of a dish I love from Macaroni Grill. Yum!

    Reply

  42. I made this last night and LOVED it!! It was amazing!! It will ABSOLUTELY be one of our regulars! I used half & half instead of heavy whipping cream – because that’s what I had and to make it a little healthier. Thanks for sharing this recipe! 🙂

    Reply

  43. I added minced garlic and a tsp of rosemary and thyme because I thought the balsamic was a bit overpowering. And now its heavenly.

    Reply

  44. when I added the balsamic vinigar it caused the sauce to separate and kind of curdle (I had added the cream just before that and itadded in perfect -did not curdle) is this supposed to happen? I tried twice with the same results both times. All ingredients were fresh. The second time I tried I lowered the cooking temp and added the vinigar more slowly wisking as I added it in. still seemed to “curdle”

    Reply

    • I had the same thing happen to me, as soon as I added the Balsamic the sauce curdled. I used 5% half & half at room temperature. I looked odd but still tasted great. Next time I am going to add the Balsamic ahead of the cream and see what happens. Thanks for the recipe!

      Reply

    • Me too. Curdled as soon as I added the balsamic. I even threw it out and restarted (making sure it stayed warm and NOT hot)but got the same result. But the flavor was unaffected (and Yum-o!) I was also using 1/2 & 1/2 though.. maybe it’s to do with less fat? I will make it again and try cream. But either way it was so good.

      Reply

    • It happened to me as well. I just let it cook on a low bowl and it eventually formed back together. Another option is to mix the cream and balsamic together first as this will turn into a paste like cream and then add it to the broth. It seemed to me it was the broth making it curdle.

      Reply

    • yes- same here… I used 1/2 & 1/2 but it curdled- not terribly, mind you.. and I could have got past it if it tasted ok- but it didnt have a great flavor… I will try again with heavy cream and hope that fixes it.

      Reply

  50. I just made this last night and it tasted so good! I left the Parmesan cheese out because this dish doesn’t need it, it’s already creamy enough (plus I’m lactose intolerant so I can do without).

    Will definitely be making this again some time!

    Reply

  51. This dish is wonderful. I made it completely as instructed except I only used one skillet. I used my iron skillet and simply cleaned it after cooking the onions. It reminds me of chicken marsala, only much, much better. I served with roasted asaparagus and could barely finish my plate. So rich, but low carb. It’s a keeper!!!

    Reply

  52. This was yummy! My husband doesnt like chicken breast but the sauce was rich enough to satisfy his craving. I used evaporated milk instead of heavy cream and made 1 1/2 the recipe for more sauce to toss with some linguine. I also added in one can of mushrooms in addition to the fresh mushrooms. It was delish. Thanks!

    Reply

  53. I’m going to make something like this tonight (sans mushrooms), and here are a few recommendations: brown the chicken in the pan BEFORE you cook the onions, and use the chicken fat and butter to cook the onions. You can add the browned chicken back in. Secondly, I don’t recommend using unenameled cast iron. Too much iron leeches into the food when you use acids like lemon or vinegar. Stainless steel would work, though!

    Reply

  55. Made this for dinner! WooHoo! This was amazing! My 12 year old loved it. I did have a problem with curdling though, still great! I will try a lower temp and cut the cheese in half. I don’t think it needs it. My sauce was over powered by the cheese.
    Thanks so much for this site! I am on a mission to lose 60 lbs. and this is going to be a major part of my success! :o)

    Reply

  57. I bought all the ingredients to make this last week and just went to pull the recipe up on my computer only to discover it’s no longer available. I’m SO disappointed!! I always pin recipes on my Pinterest boards (my feeble attempt at being environmentally-friendly by cutting back on all the paper wasted printing recipes)…guess that backfired big time! I suppose it will be chicken marsala tonight, thank goodness I always have marsala wine in the house!!

    Reply

  58. Aw bummer! I made this a few weeks ago & my kids LOVED it. Now I have to wait till March to make it again. I’m so excited for you that you are going find some success sharing your recipes. They have made me & my family happy. Hooray for you!!!

    Reply

  59. Glad, I printed on Sunday 🙂 Looking forward to trying out. As for the whining people….. Suck it up and find another recipe….try a magical thing called google.

    Reply

  61. I’m not here to bash, I hope this comes across as constructive criticism. I do think perhaps in the future it might be better to not post the recipe online at all if you plan to publish it in a book later. Or, if it has already been free, maybe just come up with other recipes for the book rather than removing one from online. Obviously it’s yours and your choice of what to do with it, but this is the method I’ve seen other food bloggers use and it seems a bit less likely to invite controversy. No point in frustrating/angering your audience if they are the group most likely to purchase your book.

    Reply

  62. Are you people seriously giving a great person who freely shared a recipe for over a year a hard time because you couldn’t copy the recipe down before she took offline? Seriously? You’re irritated and put out?

    You’re self-entitled, arrogant, and just plain mean, in my opinion.

    Bought the ingredients already? There are cooking sites that allow you to list the ingredients you have and it will give you a list of suitable recipes.

    I have seen my share of petty and spiteful nonsense on the internet, but this really takes the full-carbed, sugar-and-flour-and-all-things-unhealthy cake.

    Kyndra, keep on doing what you do and shrug it off. Many more support you than condemn you, and the ones that condemn you over such a silly thing aren’t worth the time of day.

    Reply

    • For the record, I know what kind of person I am and I would be defensive as well when my character is being unfairly dissected and dare I say assasinated, especially over such a trivial thing. It’s easier said than done to just shrug it off, especially when it’s unfair. And let me be clear – IT IS UNFAIR. To be honest, my mind is simply blown over the negativity shown to you when from Day 1 you didn’t have to share anything with a bunch of strangers over the internet. You freely gave and are now being insulted over it. Ridiculous.

      And also for the record, it is WE who appreciate YOU. Thank you for sharing everything – your recipes, your journey, your words, your life.

      Reply

  63. Good grief, the attitudes of some people are simply mind boggling. I’m thinking you don’t need Kydra’s awesome recipes anyway – you wouldn’t know peace and love if it jumped up and bit you.
    Wishing you all the best with the book Kydra, I love your recipes and I’ll be buying it for sure. Don’t let a few selfish morons spoil it for you!

    Reply

  64. Is this what’s really hot in 2013???? I bought all the ingredients too and frowned for a quick sec when I saw the recipe was removed but are we such a selfish society that we will bash this talent that graces us?!? Get over yourselves and either buy the cookbook like I plan on doing or create your own work of art with what you have! No need to bash anyone on a blog created by anyone. Who cares if she took it down and you bought all the ingredients! Kyndra, God Bless everything that you touch love, and pray for peace and love for those that curse you! It’s obvious God called you to do something greater and in it your still a blessing to us and helping your family, living your dream and following your passion! Negativity doesn’t belong! Btw I’m not member if the blog I saw a pin and that’s how I was drawn here but I will purchase this book! Continued success! Sincerely Big Black Man who don’t take no S#!+

    Reply

  66. Well, thankfully, I missed all the drama, and got the recipe after you reposted it. I loved this recipe. I did have to make an adjustment. I used a greek yogurt/skim milk mixture (3:1 combination) instead of heavy cream – mostly because I didn’t have heavy cream, and also to reduce some fat (I used fage 0% with 9g carbs per serving). I also forgot the cheese, and I don’t think I missed it. The yogurt was pretty rich, although, parmesan does have that wonderful smoky flavor that would have added just that much more dimension to the finished product. I served this with couscous, and a wonderful meal was had by all. Thanks for sharing this wonderful recipe. I’m going to save it to my personal recipe box (just in case), because this one is a keeper.

    Reply

  67. Wow! Also glad I missed all the drama, I purchased your book a few weeks ago and LOVE it!!! I have you on Facebook and share tons of your posts I hope I bring you some more business by sharing. Keep doing what you are doing there are plenty of us who appreciate all that you do

    Reply

  69. Made this for dinner tonight and it was absolutely delicious! My boyfriend said this recipe is definitely a keeper! Thank you!

    Reply

  70. I made this dish for my parents and it turned out great. My mom is gluten-free so I served it over rice noodles which really soaked up the sauce nicely. I think if/when I make this again I will dice up the chicken and cook it in the sauce rather than keeping the filets whole. Not only will the chicken cook faster, it should make it easier to serve.
    Side note: I used half and half in place of whole cream and it was still great!

    Reply

  72. So good! I used a.little more cream and added ond large clove of garlic when I added the balsamic. I omitted the mushrooms as my husband doesn’t like them. Served over steamed rice.

    Reply

  73. This is a great substitute for Chicken Marsala since Marsala Wine is a little pricey. The combination of caramelized onions, balsamic vinegar, and cheese is to die for. I added a little more cream and chicken broth at the end because it got very thick after adding fresh grated parmesan. Served it with fettucine (not low carb, What?!). Yum!!!

    Reply

  74. I do something similar to this with thick cut bone in loin pork chops and half cream and half coconut milk. Instead of balsamic vinegar I use a chardonnay. I am definitely going to put this one in the rotation!

    Reply

  75. So, I am just beginning to learn how to cook for myself and must say this is the first thing I’ve made so far and actually loved! Many recipes really intimidate me because they seem so complicated, however the pictures really made me feel like this is something I could do. I was amazed with how easy it was to make, and couldn’t believe how great it tasted! I’m actually planning on making it again for my mom to show her that I can finally cook something, thank you!!

    Reply

  76. I just started a low carb diet. Found this recipe but did things a bit different. Tablespoon of butter- just chopped videla onions, sliced mushrooms and peppers over bottom of pan and layed 3 thin sliced chicken breasts on top. Sprinked with sweet basil, salt, pepper , garlic. Covered the pan and the moisture from the veggies did the rest. (turned breasts once). VERY tasty, flavorful. Going to try the sauce next time *thumbs up*

    Reply

  79. Made this tonight. It was as wonderful as it sounds. Absolutely delicious! Will use tenderloins next ti!me to reduce cooking g time but oh my word, delicious!

    Reply

  80. Just made this for the first time tonight. I am glad I didn’t make more than 2 servings…if I did I would have eaten every last bit. I have to keep myself from licking the sauce out of the pan! haha This is literally one of the most delicious thing I’ve made! My son loves it too! He literally asked if I could make it for dinner again tomorrow. Yummy!

    Reply

  81. Made this for dinner tonight and am amazed with how delicious it was! This would be the perfect fancy meal for company as well! I’m already excited for leftovers tomorrow! Thanks so much for sharing!

    Reply

  82. This is AWESOME! We made it for supper tonight, and the whole family loved it! Served it over Cauliflower rice. MMmmm Good!!!

    Reply

  84. This recipe looks great but the picture shows bacon and what I assume is chopped parsley. Yet, the directions don’t include those. Do you just cook the bacon and add at the end with the parsley if you feel like it? Thanks.

    Reply

  85. Thank you for this recipe! I just made it tonight for my family and it was delicious. We served it over cauliflower rice and ate every bite! I only wish I had doubled the recipe.

    Reply

  88. Made this for dinner…it was delicious! All 4 family members loved it, which is rare. Had some leftover sauce and my husband wanted to save it…he said we can put it on anything it is so good:) Will be making this often. Thank you.

    Reply

  89. Made this for dinner and was a big hit. I am dairy free, so instead of cream I used almond milk, added some fresh herbs and it was very tasty. Will definitely make this again.

    Reply

  90. Absolutely love the visuals! I o better with things I can see (even if mine doesn’t look the same). Thank you for taking the time to do that.

    Reply

  92. Hi Kyndra,
    I know you mentioned a “print friendly” button but I don’t see it anywhere….Maybe it isn’t viewable in the Chrome browser…

    Reply

    • At the bottom of every recipe is a share button. On that button is a print friendly button. It looks like a printer with a leaf. I’m sure you have seen this icon on 100’s of sites before but just didn’t know what it was.

      Reply

  93. This dish was heavenly! I’ve been eating low carb and have not really been making anything fancy, just things like baked chicken, hamburgers…plain, plain, plain and I am having a hard time staying low carb. Not anymore, I got brave and made this chicken dish. SO GOOD…and my husband, who does not eat low carb loved it. He called it “restaurant quality”! This will be made again and again.

    Reply

  96. This was so delicious. I only put half of balsamic vinegar to cut carbs & added a couple slices of bacon. Everyone in the family loved it. Will definitely make it often. I can’t wait to try more of your recipes.

    Reply

  98. This is the second recipe of yours that I’ve made and so far, you are batting 1000! The whole family LOVED this one. Is it rude to admit that I was tempted to lick the plate??

    We’re believers now. Big shout out from Federal Way!

    Reply

  99. I made this a few weeks ago and knew it was a hit because my husband went back for seconds! Making it again tonight, very yummy and perfect for my ketogenic lifestyle.

    Reply

  100. Delicious! Made it as written and it was great. The only thing I would change is to cut the chicken breasts into smaller pieces or perhaps use chunks of chicken thighs, as the thicker part of the breasts took ages to cook while the thinner bits got a bit dry… Always a problem with chicken! I considered butterflying them, but then I wouldn’t have had room in my pan for all the them! Butterflying is definitely an option if I halve the recipe, otherwise chunks will do the trick. Thank you so much for another great recipe, this one will be a regular.

    ★★★★★

    Reply

  101. Absolutely fabulous.. I used dark meat as I am not in love with white meat. Easy to follow. Yummy.

    ★★★★★

    Reply

  103. Seriously my new favorite comfort food! It is one of the best chicken and mushroom dishes I have ever had. Follow the recipe exactly and you will not be disappointed! Peace, love and gratitude for Kyndra, Craveable Keto and this site..

    ★★★★★

    Reply

  104. This was good, and I have a feeling, like stew, it will only get better by tomorrow night as the flavors have a chance to meld. I felt that the cup of cream (along with the cheese) might make it too rich, so I used 1/2 c. of heavy cream and 1/2 c. of almond milk. Even that seemed pretty rich, but very tasty. I’d never used balsamic vinegar that way. Really good! I think sherry might be nice, too, if someone didn’t have the vinegar. I think that the next time I make it, I will saute the chicken first and then do the onions till caramelized and then add the mushrooms–I like to cook mushrooms so that they release their liquid and then cook them until that’s all evaporated.–it’s a consistency thing. If I don’t cook them enough, they can feel slimy in my mouth!

    ★★★★

    Reply

  105. I just want to say a big thank you for always including the nutritional info with your recipes. Not everyone does that…even those posting keto recipes and that is so terribly frustrating! I do not have time to research all that.. So again a huge thank you! Recipe on….

    Reply

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