Balsamic Chicken with Sun Dried Tomatoes and Mushrooms
Elevate your weeknight dinners with this irresistible Balsamic Chicken with Sun-Dried Tomatoes and Mushrooms! Tender, golden-seared chicken breasts are simmered in a rich, creamy balsamic sauce infused with the earthy flavors of sautéed mushrooms, sweet-yet-tangy sun-dried tomatoes, and aromatic garlic. A splash of heavy cream adds luxurious texture, while fresh basil provides a bright, herbaceous finish. This one-skillet recipe not only boasts bold Mediterranean-inspired flavors but also comes together in just 35 minutes, making it perfect for busy evenings. Serve it with your favorite pasta, rice, or roasted vegetables for a complete, restaurant-quality meal that’s sure to impress. Perfect for balsamic chicken recipes, skillet dinners, and easy weeknight ideas, this dish is as versatile as it is delicious!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups button mushrooms, sliced
- 0.5 cup sun-dried tomatoes (packed in oil), drained and chopped
- 3 cloves garlic cloves, minced
- 0.25 cup balsamic vinegar
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh basil leaves, chopped
Directions
Step 1
Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Step 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms for 4-5 minutes until they release their moisture and become golden brown.
Step 4
Add the sun-dried tomatoes and minced garlic to the skillet, stirring for 1 minute until fragrant.
Step 5
Deglaze the pan by adding the balsamic vinegar, scraping up any brown bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Step 6
Pour in the chicken broth and stir well. Bring the mixture to a simmer.
Step 7
Stir in the heavy cream, blending it into the sauce. Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Step 8
Cover the skillet and let the chicken cook in the sauce for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 9
Garnish the dish with chopped fresh basil before serving. Serve hot with a side of steamed vegetables, rice, or pasta.
Nutrition Facts
| Serving size | (1413.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2252.9 |
| Total Fat 114.9g | 0% |
| Saturated Fat 39.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 713.6mg | 0% |
| Sodium 4257.4mg | 0% |
| Total Carbohydrate 50.2g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 31.9g | |
| Protein 236.3g | 0% |
| Vitamin D 35.0IU | 0% |
| Calcium 222.1mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 4799.6mg | 0% |
Source of Calories