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Finished Plate of Creamy Balsamic Chicken with Mushrooms and Sun-Dried Tomatoes

Creamy Balsamic Chicken with Mushrooms and Sun-Dried Tomatoes

A rich and comforting skillet chicken dinner featuring balsamic-marinated chicken breasts, sautéed mushrooms, shallots, sun-dried tomatoes, lemon, and parmesan in a silky pan sauce finished with toasted sourdough for soaking up every last bit of sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4
Course: Dinner, Main Course, Supper
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 Boneless Skinless Chicken Breasts
  • 1/4 cup Balsamic Vinaigrette or Marinade
  • Salt and Pepper
Mushroom Cream Sauce
  • 1 tbsp Oil from the Sun-Dried Tomato Jar
  • 8 oz Mushrooms, sliced We used white mushrooms but can use other alternatives
  • 1 Banana Shallot, large, diced
  • 2 cloves Garlic, Minced
  • ⅓ cup Oil-Packed Sun-Dried Tomatoes, Chopped
  • 1 tsp Dijon Mustard
  • ½ cup Half and Half
  • ¼ cup Parmigiano-Reggiano, freshly grated
  • 1 tsp Dried Basil
  • ½ tsp Dried Thyme
  • 1 tbsp Butter, unsalted
  • 1 tbsp Lemon Juice, fresh squeezed
  • 1 tsp Lemon Zest
  • Salt and Pepper, to taste
For Serving
  • Fresno Peppers, thinly sliced
  • Parmigiano-Reggiano, freshly grated additional, if desired
  • Fresh Parsley, chopped
  • Sourdough Bread, toasted

Equipment

  • Stainless Steel Skillet, Large
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Grater
  • Tongs
  • Spatula

Method
 

Prepare the Chicken
  1. Marinate chicken breasts for at least 2 hours or overnight.
  2. Remove from marinade and pat lightly dry.
  3. Season with salt and pepper.
  4. Heat a large skillet over medium-high heat.
  5. Sear chicken until deeply browned and nearly cooked through, about 5–6 minutes per side.
  6. Remove to a plate and allow to rest.
Build the Sauce
  1. Add sun-dried tomato oil to the skillet.
  2. Add mushrooms and cook until browned and most of their moisture has evaporated.
  3. Stir in diced shallot and cook until softened.
  4. Add garlic and chopped sun-dried tomatoes and cook 1 minute.
    Mushrooms and sun-dried tomatoes in pan as the base of the sauce
  5. Stir in Dijon mustard.
  6. Pour in half-and-half and bring to a gentle simmer.
  7. Add parmesan, dried basil, and dried thyme.
  8. Simmer until the sauce lightly coats a spoon.
  9. Stir in butter, lemon juice, and lemon zest.
    Finished cream sauce in pan for Creamy Balsamic Chicken with Mushrooms and Sun-Dried Tomatoes recipe
Finish the Dish
  1. Slice or chunk the rested chicken.
  2. Return chicken and any accumulated juices to the skillet.
  3. Toss gently until coated and warmed through.
  4. Taste and adjust seasoning.
Serve
  1. Served topped with additional parmigiano-reggiano, fresh parsley, and fresno pepper slice. Enjoy with toasted sourdough or other crusty bread for soaking up the sauce.
    Finished Plate of Creamy Balsamic Chicken with Mushrooms and Sun-Dried Tomatoes

Notes

Don't rush the mushrooms. Allow them to release their moisture and brown before adding the remaining ingredients. That's where much of the depth of flavor develops.
Oil-packed sun-dried tomatoes are worth seeking out. Their flavored oil adds another layer of richness and helps build the sauce.
No sourdough? Serve over mashed potatoes, buttered egg noodles, or rice. While pasta works, crusty bread lets the mushroom cream sauce remain the star.
Leftovers reheat beautifully over low heat with a splash of half-and-half or milk.
Estimated calorie count is chicken and sauce only and does not include the bread.