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Creamy Balsamic Chicken in a Pan

Creamy Balsamic Chicken

Balsamic Chicken is a deliciously savory and tangy dish. But it doesn’t stop there! Coz I made a creamy and spicy version of this simple recipe. Just by adding butter, onion, garlic, thyme, Italian seasoning, chili flakes and heavy cream to it has made a new level of comforting flavor to this lovely dish.
Course chicken, comfort food, dinner, Main, Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 184kcal
Author Imma


  • 5 qt. cast iron pot,  saucepan or 12- inch skillet  


Savory Chicken

  • 1 ½ tablespoons (21 ml) olive oil
  • 4 pieces chicken breasts, boneless and skinless
  • salt and fresh ground pepper to taste
  • 2 teaspoons (4 g) Italian seasoning
  • 1 teaspoon (2 g) garlic powder

Creamy Balsamic Sauce

  • 2 tablespoons (28 g) butter, divided
  • 1 medium onion diced (about 1 1/4 cups)
  • 1 tablespoon (8 g) garlic, minced
  • 1 teaspoon (1 g) thyme , chopped
  • 1 teaspoon (2 g) pepper flakes
  • 1-2 teaspoon (2-4 g) Italian seasoning
  • 1 tablespoon (12 g) brown sugar
  • 2 tablespoons (30 ml) Balsamic vinegar
  • ¾ -1 cup (188 - 250 ml) chicken broth
  • 1 cup (240 g) heavy cream
  • salt and pepper    to taste
  • basil or parsley, fresh, chopped, for garnish


Savory Chicken

  • Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper, Italian seasoning, and garlic powder.
  • In a large saucepan or large skillet, heat oil over medium heat, until hot, and then add the chicken, brown for about 5-6 minutes or until internal temperature registers 165℉. Remove chicken and set aside.
  • Add remaining butter to the same skillet, as soon as butter melts add diced onions, garlic, and thyme, pepper flakes, and cook for about 3-4 minutes, under low heat or until very soft.
  • Add Italian seasoning, sugar, and balsamic vinegar; cook for about 1-2 more minutes.

Creamy Balsamic Sauce

  • Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet. Cook for about 4-5 minutes, or until liquid has reduced.
  • Reduce heat and whisk in cream; stir continuously for about 30 seconds so that the sauce doesn’t come to a boil. Lightly salt.
  • Bring to a low simmer; return chicken breast back to the pan together with all its juice. Cook for 1 to 2 minutes, or just until chicken is heated through. Adjust seasoning to taste with salt and pepper.
  • Remove from heat. The sauce will thicken as it stands. Garnish with chopped basil or parsley. Serve with pasta. Enjoy.


  • You can use the kind of Balsamic vinegar available to you. It doesn't necessarily have to be the traditional expensive bottled ones.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1chicken breast | Calories: 184kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 475mg | Potassium: 225mg | Fiber: 2g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg