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**
Barbara Simoes says
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!
Tracy says
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..
Shauna P. says
This was DELICIOUS!!! Thank you so much for sharing such yummy and healthy recipes.
Nancy says
Absolutely fabulous.. I used dark meat as I am not in love with white meat. Easy to follow. Yummy.
Anu says
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.
Marcy says
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.
Renee says
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!
Danielle @ From Girlie to Nerdy says
I made this last night and holy amazing was it delicious. My husband said it need to go on our regular dinner rotation 🙂
Rhonda Shirley says
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.
Caroline Coles says
Make this a lot one of our all time favourites x