Balsamic Cream Chicken with Mushrooms

By on August 10th, 2012 / / 34 Comments

Balsamic Cream Chicken with Mushrooms | The Hopeless Housewife

I have spent many nights wondering how I was possibly going to make chicken a different way– for some, chicken can be so boring but it doesn’t have to be! This is one of my favorite chicken recipes…it’s my version of Rachel Ray’s Chicken with Wild Mushrooms in a Balsamic Cream Sauce but I do mine with more sauce and mushrooms that are easier to find. It’s really easy to make and so delicious!

4.9 from 15 reviews
Balsamic Cream Chicken with Mushrooms
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 boneless, skinless chicken breasts
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1½ cups sliced cremini mushrooms
  • 1½ cups sliced white mushrooms
  • 4 large cloves of garlic, smashed then minced
  • 2 large shallots, chopped finely
  • 2 tablespoons flour
  • 2 cups chicken stock
  • ½ tablespoon fresh thyme, chopped
  • 1½ tablespoons balsamic vinegar
  • ¼ cups plus 2 tablespoons half-and-half
  • 2 tablespoons parsley, chopped
  1. Wash chicken and pat dry. Season the chicken with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Cook the chicken for 5 minutes on each side. Set chicken aside on a plate.
  3. Add butter to the same skillet over medium. Add mushrooms and sauté them until golden brown, about 5 minutes. Add garlic and shallots. Cook until the shallots are translucent. Sprinkle flour over the mushrooms an continue to cook for one more minute. Turn up the heat to medium high and stir in the stock and let it come to a bubble. Add thyme and give it a stir. Add balsamic vinegar and the half and half. Cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Serve over pasta or rice.

Balsamic Cream Chicken with Mushrooms | The Hopeless Housewife

show comments 34 responses

  • Michelle says:

    Balsamic Cream Sauce sounds like something I need! Stopping by from Recipe Sharing Monday

  • Katharine Sayers says:

    Gorgeous! I want this NOW! Your photos are so pretty, I want to eat everything on your website.

  • Gwen Ralley says:

    Even my kids loved this. The chicken is really tender and the sauce is so good– simple to make. YUM@! 🙂

  • Marissa Singer says:

    Oh MY, this was spectacular! My family loved it, I needed some good chicken recipes so THANK YOU

  • Jenn Reynolds says:

    Okay this is a great recipe. Our plates were licked clean and we wanted more. I only used white mushrooms but it worked out well.

  • StephieP says:

    This was delicious! Thanks for the recipe!

  • Margie J says:

    This looks delicious- Filing to make soon.

  • Seamus says:

    It looks very nice but the quantity of half-and-half isn’t clear. Is it 1/4 cup PLUS two tablespoons?

  • Sheila says:

    Perfect! Will be in my regular rotation for sure. Served this over pork chops and mashed potatoes and my family loves me even more!

  • JT Garnier says:

    Made this on a yucky rainy day. Perfect comfort flavors, and so easy! Will be making again!

  • Sharon says:

    Thank you so much for this recipe. I love doing chicken with mushrooms and this is by far company perfect without the fuss! Thanks again! Keep up the good work!

  • Jane says:

    This was fantastic!! Thank you!!

  • Kim says:

    Hi there
    I’m Australian and just wondering what half and half is?

  • Renata says:

    This was amazing! I guess I did not make enough- every drop from my serving bowl was eaten! It’s definitely a keeper! Thanks for sharing.

  • Kim says:

    Hi just wondering what half and half as would like to try this

  • Becky says:

    I made this for dinner last night and I really enjoyed it. I try to avoid dairy so I used coconut milk instead of the half n half – still tasted great!

  • Zena says:

    What if you don’t have chicken stock bit instead you have chicken broth? Will the broth work?

  • Cindy H says:

    I was looking for a chicken thigh recipe, and for some reason this recipe came up. Unbelievably, I never once noticed it was to be made with chicken breasts. So I just did the same exact thing with skinless boneless thighs, and it still tasted great! The funny thing is, I am never able to finish prepping in the time allotted – (my organizational skills need help), but it didn’t matter with this recipe because the meal was totally worth it.

  • Vyvienne says:

    Please can you tell me what this means? is it balsamic vinegar or what

    •¼ cups plus 2 tablespoons half-and-half

  • Suzy says:

    Add balsamic vinegar and the half and half. I don’t understand the part about half and half of what?

  • A Stewart says:

    Love this recipe….so different….Thank You

  • Shari says:

    This was quite good as written. I added spinach and it was not a good addition. I recommend this recipe just as is!

  • Megaan says:

    Hi! I’m making this right now, and when I sliced the chicken to add it to the sauce it was still raw in the middle. Is it supposed to be that way, or did I do something wrong? Will it cook through? Thanks.

  • Leave a Reply to Erika

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