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**
Teri says
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.
Peace Love and Low Carb says
Not sure what you are seeing but there is no bacon in any of the photos. Perhaps you are seeing the caramelized onions? The fresh parsley is just a finishing garnish at the end.
Rebecca says
Insanely delicious!!
Lisa says
This is AWESOME! We made it for supper tonight, and the whole family loved it! Served it over Cauliflower rice. MMmmm Good!!!
Leslie says
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!
Samantha says
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!
Samantha says
Excuse my typo's. I was overcome with deliciousness! 😉
Michelle says
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!
AnnI'd says
I made this for dinner tonight! Soooo delicious and will definitely be a repeat recipe....thanks!!!
Kelly says
So yummy. This is going to be a regular at my house.
Catherine says
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*
Fizz says
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!!
Peace Love and Low Carb says
I'm so happy to hear that you enjoyed it!!