The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish. Thin-cut chicken cutlets are key for getting dinner on the table quickly. If you can’t find chicken cutlets, make your own: Look for boneless, skinless chicken breasts that are about 8 ounces each. Slice them in half horizontally and pound to an even thickness.
Creamy Balsamic Chicken & Mushroom Skillet
The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish. Thin-cut chicken cutlets are key for getting dinner on the table quickly. If you can’t find chicken cutlets, make your own: Look for boneless, skinless chicken breasts that are about 8 ounces each. Slice them in half horizontally and pound to an even thickness.
Ingredients
- 4 (4-ounce) chicken cutlets
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground pepper divided
- 1/3 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- 1 (8-ounce) package cremini mushrooms, sliced
- 1/2 cup thinly sliced shallot
- 1 tablespoon thinly sliced garlic
- 2 teaspoons fresh thyme leaves plus more for garnish
- 3 tablespoons balsamic vinegar
- 3/4 cup unsalted chicken broth
- 1 1/2 ounces reduced-fat cream cheese softened
- 1 teaspoon Dijon mustard
Instructions
- Sprinkle chicken evenly with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Dredge the chicken, 1 cutlet at a time, in the flour, pressing to adhere and shaking off excess flour. Place the coated chicken on a large plate. Discard any remaining flour.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and a thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the pan clean.
- Return the skillet to medium-high heat. Add mushrooms and the remaining 2 tablespoons oil. Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes. Stir the mushrooms; add shallot, garlic and thyme. Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.
- Stir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute. Add broth; bring to a boil over medium-high heat. Reduce heat to maintain a simmer. Add cream cheese, mustard and the remaining 1/4 teaspoon each salt and pepper, stirring until melted.
- Return the chicken to the pan; reduce heat to medium-low and cook until warmed through, 1 to 2 minutes. Garnish with additional thyme leaves before serving, if desired.
