Creamy Balsamic Chicken with Mushrooms and Fresh Parsley

Ready in : 50 mins

Preparation time : 10 mins

Cooking time: 40 mins

Creamy Balsamic Chicken with Mushrooms and Fresh Parsley is a main course that serves 4. One serving contains 655 calories, 55g of protein, and 41g of fat. For $4.02 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from spoonacular user maplewoodroad requires garlic, thyme, butter, and button mushrooms. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free, primal, and ketogenic diet. Similar recipes are Creamy Balsamic Chicken and Mushrooms, Fresh button mushrooms and parsley salad, and Creamy Balsamic and Herb Chicken (+ Giveaway from Tyson Fresh Chicken).

Diets

GLUTEN FREE

PRIMAL

KETOGENIC

Ingredients

chicken breast

2 lbs

olive oil

2 Tbsp

kosher salt

1 tsp

freshly cracked pepper

0.5 tsp

butter

2 Tbsp

onion

6 oz

button mushrooms

8 oz

garlic

2 cloves

chicken stock

1 c

heavy cream

1 c

balsamic vinegar

2 Tbsp

thyme

1 Tbsp

flat-leaf parsley

1 c

salt

4 servings

Cooking in Steps

1
Trim and pat dry chicken breasts.

chicken breast
2
Pound chicken breasts to an even thickness, about 1/2" thick.

chicken breast
3
Season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

black pepper

kosher salt
4
Add olive oil to a skillet over medium-high heat. After a minute or so, sprinkle a drop of water in the pan. If the water sizzles, the oil is ready to brown the chicken.

olive oil

whole chicken

water

cooking oil

frying pan
5
Add your seasoned chicken breasts to the pan. Don’t crowd the pan; cook in batches if necessary.

chicken breast

frying pan
6
Turn after five minutes and brown the other side for another five minutes.
7
Remove the chicken and set aside. Do not clean your pan.

whole chicken

frying pan
8
Leave the skillet over the same heat and add butter. While the butter melts, you can use a wooden spoon to scrape up the brown bits and pieces that are stuck to the bottom of the pan.

butter

wooden spoon

frying pan
9
Add onions and stir regularly for a couple of minutes until the onions become translucent and absorb the butter.

butter

onion
10
Add the roughly chopped mushrooms and the minced garlic. Watch the heat and turn it down a bit if it’s too hot. The mushrooms should sizzle a little.

minced garlic

mushrooms
11
Once your mushrooms release some of their moisture, after about 5 minutes, add chicken stock and cook for another 10 minutes.

chicken stock

mushrooms
12
Add heavy cream, balsamic vinegar, and thyme.

balsamic vinegar

heavy cream

thyme
13
Bring to a boil for a couple of minutes to reduce some of the liquid.
14
Let it bubble until it reaches your desired thickness.
15
Now it’s time to taste. Depending on what type of butter and what type of chicken stock you used, it might need a little more salt.

chicken stock

butter

salt
16
When the balsamic mushroom sauce is ready to go, add your chicken back into the pan, sprinkle it with a handful of chopped flat-leaf Italian parsley, and cook for a couple of minutes. Just enough to reheat the chicken.

flat leaf parsley

mushrooms

whole chicken

frying pan
17
Serve with your favorite side dish and enjoy!

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Creamy Balsamic Chicken with Mushrooms and Fresh Parsley

Diets

GLUTEN FREE

PRIMAL

KETOGENIC

Ingredients

chicken breast

2 lbs

olive oil

2 Tbsp

kosher salt

1 tsp

freshly cracked pepper

0.5 tsp

butter

2 Tbsp

onion

6 oz

button mushrooms

8 oz

garlic

2 cloves

chicken stock

1 c

heavy cream

1 c

balsamic vinegar

2 Tbsp

thyme

1 Tbsp

flat-leaf parsley

1 c

salt

4 servings

Cooking in Steps

1 Trim and pat dry chicken breasts.

chicken breast

2 Pound chicken breasts to an even thickness, about 1/2&quot; thick.

chicken breast

3 Season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

black pepper

kosher salt

4 Add olive oil to a skillet over medium-high heat. After a minute or so, sprinkle a drop of water in the pan. If the water sizzles, the oil is ready to brown the chicken.

olive oil

whole chicken

water

cooking oil

5 Add your seasoned chicken breasts to the pan. Don’t crowd the pan; cook in batches if necessary.

chicken breast

6 Turn after five minutes and brown the other side for another five minutes.

7 Remove the chicken and set aside. Do not clean your pan.

whole chicken

8 Leave the skillet over the same heat and add butter. While the butter melts, you can use a wooden spoon to scrape up the brown bits and pieces that are stuck to the bottom of the pan.

butter

9 Add onions and stir regularly for a couple of minutes until the onions become translucent and absorb the butter.

butter

onion

10 Add the roughly chopped mushrooms and the minced garlic. Watch the heat and turn it down a bit if it’s too hot. The mushrooms should sizzle a little.

minced garlic

mushrooms

11 Once your mushrooms release some of their moisture, after about 5 minutes, add chicken stock and cook for another 10 minutes.

chicken stock

mushrooms

12 Add heavy cream, balsamic vinegar, and thyme.

balsamic vinegar

heavy cream

thyme

13 Bring to a boil for a couple of minutes to reduce some of the liquid.

14 Let it bubble until it reaches your desired thickness.

15 Now it’s time to taste. Depending on what type of butter and what type of chicken stock you used, it might need a little more salt.

chicken stock

butter

salt

16 When the balsamic mushroom sauce is ready to go, add your chicken back into the pan, sprinkle it with a handful of chopped flat-leaf Italian parsley, and cook for a couple of minutes. Just enough to reheat the chicken.

flat leaf parsley

mushrooms

whole chicken

17 Serve with your favorite side dish and enjoy!

Nutrition ?

Similar Recipes

1
Trim and pat dry chicken breasts.

2
Pound chicken breasts to an even thickness, about 1/2" thick.

3
Season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

4
Add olive oil to a skillet over medium-high heat. After a minute or so, sprinkle a drop of water in the pan. If the water sizzles, the oil is ready to brown the chicken.

5
Add your seasoned chicken breasts to the pan. Don’t crowd the pan; cook in batches if necessary.

6
Turn after five minutes and brown the other side for another five minutes.

7
Remove the chicken and set aside. Do not clean your pan.

8
Leave the skillet over the same heat and add butter. While the butter melts, you can use a wooden spoon to scrape up the brown bits and pieces that are stuck to the bottom of the pan.

9
Add onions and stir regularly for a couple of minutes until the onions become translucent and absorb the butter.

10
Add the roughly chopped mushrooms and the minced garlic. Watch the heat and turn it down a bit if it’s too hot. The mushrooms should sizzle a little.

11
Once your mushrooms release some of their moisture, after about 5 minutes, add chicken stock and cook for another 10 minutes.

12
Add heavy cream, balsamic vinegar, and thyme.

13
Bring to a boil for a couple of minutes to reduce some of the liquid.

14
Let it bubble until it reaches your desired thickness.

15
Now it’s time to taste. Depending on what type of butter and what type of chicken stock you used, it might need a little more salt.

16
When the balsamic mushroom sauce is ready to go, add your chicken back into the pan, sprinkle it with a handful of chopped flat-leaf Italian parsley, and cook for a couple of minutes. Just enough to reheat the chicken.

17
Serve with your favorite side dish and enjoy!