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Skillet Balsamic Chicken Breasts Recipe

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This Skillet Balsamic Chicken Breasts recipe features tender, juicy chicken breasts cooked to perfection in a creamy balsamic reduction sauce. The dish combines the rich flavors of balsamic vinegar, garlic, and Italian seasoning with a velvety cream sauce, making it an elegant yet simple meal perfect for weeknights or entertaining guests.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (pounded to 1-inch thickness)
  • Salt and fresh ground black pepper (to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (divided)

Sauce

  • 1 small yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ teaspoon Italian seasoning
  • 1 teaspoon granulated sugar
  • 2 teaspoons balsamic vinegar
  • ½ cup chicken broth
  • ½ cup heavy cream

Garnish

  • Chopped fresh basil or parsley

Instructions

  1. Heat the oil: Heat the olive oil in a large skillet set over medium-high heat, ensuring the pan is properly hot before adding the chicken.
  2. Prepare and cook chicken: Pound the chicken breasts to an even 1-inch thickness for uniform cooking. Season both sides with salt and pepper. Place them in the heated oil and cook undisturbed for 5 minutes to develop a golden sear.
  3. Flip and finish chicken: Flip the chicken breasts, add 1 tablespoon of butter to the skillet, and cook for an additional 4 to 5 minutes or until the internal temperature reaches 165˚F, ensuring they are fully cooked and juicy.
  4. Set chicken aside: Remove the cooked chicken breasts from the skillet, cover them to keep warm, and set aside while preparing the sauce.
  5. Sauté onions: Add the remaining butter to the skillet. Stir in the finely chopped onion and cook over medium heat for 6 to 8 minutes, stirring frequently, until very soft and translucent. Lower heat if onions start to burn.
  6. Add garlic and seasonings: Stir in the minced garlic and cook for about 20 seconds until fragrant. Add Italian seasoning, granulated sugar, and balsamic vinegar and cook for 2 minutes to combine flavors and reduce slightly.
  7. Deglaze with broth: Whisk in the chicken broth while scraping up the browned bits from the skillet bottom to incorporate all flavors into the sauce.
  8. Reduce sauce: Increase heat to high and cook the sauce for 2 to 3 minutes until it reduces slightly and thickens.
  9. Add cream: Reduce heat to medium and whisk in the heavy cream continuously for about 30 seconds, making sure the sauce does not boil, maintaining a smooth texture.
  10. Simmer with chicken: Let the sauce come to a gentle simmer, then add the chicken breasts back into the skillet. Cook for 1 to 2 minutes to warm the chicken through and allow it to absorb the sauce flavors.
  11. Finish and serve: Remove the skillet from heat; the sauce will thicken as it rests. Garnish the chicken with chopped fresh basil or parsley and serve immediately.

Notes

  • For even cooking, pounding the chicken breasts to uniform thickness is essential.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
  • If balsamic vinegar is too strong, reduce to 1 teaspoon or adjust to taste.
  • Serve with steamed vegetables or over rice or mashed potatoes to soak up the delicious sauce.
  • Leftovers can be refrigerated and reheated gently on the stovetop.

Find it online: https://marthatasty.com/skillet-balsamic-chicken-breasts-recipe/