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**
Chosen1906 says
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#!+
Kyndra Holley says
I love this so much!! THANK YOU!!
Vicki says
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!
Anonymous says
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.
Kyndra Holley says
Thank you very much for the kind words. I truly appreciate it.
Anonymous says
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.
Anonymous says
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.
Domestic Pirate says
With all the ruckus being caused by you taking this recipe down, I admit I am even MORE inclined to buy your book. Keep on trucking!
Anonymous says
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.
buffi says
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!!!
Kyndra Holley says
Thanks so much for the kind words and for understanding. You rock.
Anonymous says
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!!
Lisa says
Saw this on Pinterest, and made it last week. Yum! Posting a link on my blog back to your recipe!
Nikki H. says
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)