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Creamy balsamic chicken in a rich skillet sauce garnished with fresh parsley.

Creamy Balsamic Chicken

This creamy balsamic chicken combines tender chicken with a rich sauce made from balsamic vinegar, wine, and cream. It's an easy dinner that's perfect for busy nights or special occasions.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 kg chicken
  • 1½ teaspoon salt divided
  • ¾ teaspoon black pepper divided
  • 1 yellow onion finely chopped
  • 2 cloves garlic
  • 1 tomato chopped or grated
  • 100 ml balsamic vinegar
  • 70 ml white wine
  • 250 ml chicken broth
  • 4 sprigs fresh thyme
  • 200 ml heavy cream
  • 1 tablespoon chopped fresh parsley

Instructions

  • Heat 2 tablespoons (30 ml) extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.
  • Add 2 pounds (1 kg) chicken and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 4–5 minutes per side, until browned all over. Transfer the chicken to a plate and set aside.
  • Add 1 finely chopped onion and 2 whole peeled garlic cloves to the same pan. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until softened.
  • Add 1 chopped or grated tomato and cook for 5 minutes, stirring occasionally, until the tomato has softened and broken down into the onion mixture.
  • Pour in ⅓ cup (100 ml) balsamic vinegar and simmer for 2–3 minutes, stirring occasionally, until slightly reduced.
  • Add ¼ cup (70 ml) white wine and cook for 1–2 minutes, allowing the alcohol to evaporate.
  • Pour in 1 cup (250 ml) chicken broth and add 4 fresh thyme sprigs. Stir well to combine.
  • Return the chicken to the pan and spoon some of the sauce over the top. Cover with a lid and cook over medium-low heat for 20 minutes, or until the chicken is tender and cooked through.
  • Remove the chicken from the pan and set it aside on a plate.
  • Pour in ¾ cup (200 ml) heavy cream and stir until fully incorporated into the sauce. Simmer for 2 minutes, until the sauce becomes creamy and slightly thickened.
  • Return the chicken to the pan and cook for 2 minutes over low heat, spooning the sauce over the chicken.
  • Remove the thyme sprigs, sprinkle with 1 tablespoon chopped fresh parsley, and serve immediately.

Notes

Use Bone-In Chicken: I prefer bone-in chicken for this recipe because it stays juicy while it simmers in the balsamic sauce. 
Reduce the Balsamic First: I like letting the balsamic vinegar cook for a few minutes before adding the wine. It gives the sauce a deeper, slightly sweet flavor. 
Grate the Tomato for a Smoother Sauce: If I want a smoother sauce, I grate the tomato instead of chopping it. Chopped tomato works too, but it gives the sauce more texture. 
Keep the Heat Low After Adding Cream: I always lower the heat once the cream goes in so the sauce stays smooth and creamy. 

Nutrition

Calories: 1697kcal | Carbohydrates: 8g | Protein: 2g | Fat: 183g | Saturated Fat: 58g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 81g | Cholesterol: 180mg | Sodium: 751mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg