My intro cooking chicken began with the chicken breast. It took me a while to figure out how to achieve a juicy tender chicken breast because like many, my chicken would end up being so dry. I learned that the secret to juicy chicken breast is all in the prep. The Prep? Yes, I learned that when you brine your chicken in salt and water for 15-20 minutes in addition to tenderizing it with a mallet, you will have the best chicken breast ever! Definitely try it out the next time chicken breast is on the menu. Which brings me to this Creamy Balsamic Chicken Breast recipe. If you like balsamic vinegar then I think you will love this recipe. If balsamic is not your thing then this might not be the one for you because we go heavy on the balsamic in this dish.
I usually make a nice brown sugar balsamic vinaigrette and I love it so much that I was inspired to make a creamy version for chicken. The flavors here aren’t as intense as a vinaigrette but they do balance the sweetness from the brown sugar and it’s delicious!! The sauce is creamy and if you prepare you chicken it really just melts in your mouth. What I love about this recipe is one it comes together in about 30 minutes and the ingredients are pretty minimal. I like to serve this with mashed potatoes or cauliflower mash.
How to make Creamy Balsamic Chicken Breast
Place your chicken breast on a cutting board and cover in plastic wrap. Using a mallet, pound the chicken starting at the thickest part until the chicken is even and 1 inch thick. Season the chicken with salt, pepper, oregano, and basil. Use as much season as you need to evenly coat the chicken and feel free to use any other savory spices you like to cook with.
Heat the olive oil in a large pan or skillet and cook the chicken on on both side until nicely brown. The chicken should be thoroughly cooked. Remove the chicken from the plan and place on a plate, set aside.
Add in the sliced onions and sauté until translucent, tender, and fragrant. Add in the butter and the garlic and sauté for another 3-4 minutes. Pour in the water and deglaze the pan as needed. Add in the brown sugar and Herbes de Provence and stir well. Pour in the balsamic vinegar and heavy cream and bring everything to a boil. Once you reach a boil add the chicken back into the plan and reduce the heat to low and let simmer for 5-7 minutes before removing from the heat. Enjoy!Print