Chicken with Mushrooms in a Light Balsamic Cream Sauce

Chicken with Mushrooms  Light Balsamic Cream Sauce

Chicken with mushrooms in a light balsamic cream sauce comes together in about 30 minutes and is a delicious alternative to the classic recipe for creamy chicken and rice!

Do you ever find yourself scrambling, trying to figure out what the heck you should make for dinner? As much as I am a big believer in planning ahead, there’s at least one night per week where I just don’t have a clue what to make. It’s nights like that where I turn to recipes like this Chicken with Mushrooms in a Light Balsamic Cream Sauce.

Chicken with Mushrooms  Light Balsamic Cream Sauce 4

Make no mistake, this is NOT your average creamy chicken with rice. This is an updated, more modern, tastier version of the classic dish and it is QUICK to make. By quick, I mean you will have this on the table in under 30 minutes! It’s really hard to beat that.

You will start this recipe by cutting two large boneless skinless chicken breasts in half, lengthwise. This will help the chicken cook a bit faster. As with most chicken recipes you will find on this site, season the chicken with a little salt, black pepper, and garlic powder. I tend to use those three seasonings ALL the time! They’re my trusted trio of seasonings.

Once the chicken is seasoned, you will heat a couple tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat. Once the oil is nice and hot, you will add the chicken to the pan and allow it to cook for about 5 minutes per side. Once the chicken is cooked through and reaches a temp of about 165 degrees, remove the chicken from the pan and start working on the sauce.

Chicken with Mushrooms  Light Balsamic Cream Sauce 3

The sauce, OH the sauce! This goes down as one of my favorite pan sauces ever! It’s got mushrooms, onions, garlic, and it’s creamy! For being a cream sauce though, it’s pretty light in terms of fat content. The majority of the sauce is comprised of chicken broth, but what makes it creamy is just a few tablespoons of half and half.

You’ll start by sautéing the mushrooms, onions, and garlic. Once they’re tender, you’ll sprinkle in a little flour and let it cook for a minute. Then you’ll slowly stir in chicken broth and eventually a little half and half. The most important ingredient to this sauce, however, is the balsamic vinegar!

There is something I just love about balsamic vinegar. It’s got a little bit of a tang which is exactly what it adds to this cream sauce. I ended up making some egg noodles to go along with the chicken, but rice would be another great alternative. To serve, arrange noodles or rice in a bowl, and top with a piece of tender chicken and a good amount of the cream sauce. SO good!

Another favorite recipe of mine that is similar is this recipe for Tomato and Basil Chicken with Pan Sauce. Mmmmmm mmmm!


Chicken with Mushrooms in a Light Balsamic Cream Sauce

Chicken with Mushrooms  Light Balsamic Cream Sauce 2

Prep Time: 5mn
Cook Time: 25mn
Total Time: 30mn


  • 1/2 pound egg noodles (I use no yolks), cooked according to package directions
  • 2 tablespoons extra virgin olive oil
  • 2 large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
  • Salt, black pepper, garlic powder
  • 2 tablespoons butter
  • 8 ounces button mushrooms, stems removed, cleaned, and sliced
  • 3 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1/4 teaspoon dried thyme
  • 2 tablespoons all purpose flour
  • 1 1/2 cups chicken stock
  • 1 tablespoon balsamic vinegar (do not substitute any other vinegar)
  • 3 tablespoons half and half
  • Fresh, chopped parsley for garnish


  1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat.
  2. Season chicken with salt, black pepper, and garlic powder.
  3. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees.
  4. Remove the cooked chicken from the pan, and set aside.
  5. To the pan, melt 2 tablespoons butter and reduce the heat to medium.
  6. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more.
  7. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme.
  8. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute.
  9. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well.
  10. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer.
  11. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce.
  12. Serves 4, enjoy!

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Comments (162)

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  1. Holy moly this looks good! I don’t have any onions on hand, do you think it’s okay to leave them out?

  2. Such a great recipe for a simple weeknight dinner! Thanks for sharing and for making me so hungry!!


  3. Hmm, I made this for dinner tonight and it was money. I didn’t think much of it and just made it because I had the ingredients on hand, but wow! Flavor explosion! I used chicken thighs and whole milk just cause.

    An extra plus for the sauce smelling like Thanksgiving for some reason. ;)

  4. Jenifer Cooper Lloyd

    I made this last night for dinner. The whole family loved it! :-)

  5. Ashley, I haven’t tried any of your recipes that have not been met with oohs and ahhs! This will be dinner tomorrow night – bet it will be relish with wild rice!

  6. Just saw this recipe, do you think I can substitute the half-and-half for Greek yogurt. My boyfriend is lactose intolerant. Thanks for the amazing recipe!

  7. Great recipe! Can’t wait to try it out.

  8. John Leon Guerrero Sablan

    I’ve to talk to my wife about this. Cause if its that good we might have it 2 nights in roll…

  9. I made this almost exactly as the recipe is written. Made 2 small changes; used gluten free flour instead of regular flour and used whole milk instead of half and half. The sauce was too thin and was good but didn’t have quite enough flavor. I put the left-overs in the fridge. Two nights later I butterflied two boneless pork loin chops, seasoned them with salt, pepper and garlic powder and dredged them in GF flour. Sauted them at high heat for 3 minutes on each side, then poured in the left-over sauce, covered the pan and let the chops braise in the sauce for 15-20 minutes. The sauce thickened up and the added seasoning from the chops helped all the flavors to meld. It was wonderful!! And, the pork was moist and delicious as well.

    • Interesting, Diane. When I made it, the sauce was really thick! I wonder why yours was thin? Glad the sauce came in handy for the pork chops though! Thanks for the feedback.

  10. Could I use cream of chicken soup for cooking in place of half n half and the flour?

  11. Also in place of chicken stock? Thanks

  12. This was delicious! I made it tonight and we had some fantastic left overs. I had the same problem as Diane, but maybe I can clear up some confusion: substituting milk for half and half usually makes for thinner sauces, though healthier. I also substituted whole wheat flour. You can always add a third tbsp of flour before simmering if you want to thicken it even more.

    Thanks for posting this! It was fantastic.

  13. Tonight’s supper…great!

    Sub’d Smart Balance for butter, bottled minced garlic for fresh, thyme/oregano-based Italian seasoning for thyme, and evaporated milk for half-and-half. Eyeballed all measurements.

    Loved it! Thanks!

    (BTW, my first comment, ever, on a recipe!)

  14. Thank you so much for this recipe! It’s super easy to make but it tastes like it took hours. Definitely a new favorite!

  15. i love this site and i cook a lot of these recipes. They are always great! I just wish they came with the nutritional info. Because now that i’m on weight watchers it’s hard to make any of your great recipes without nutrition facts.

    • I also wish she had nutritional info.
      I’m primarily concerned with sodium levels because I’m on a doctor-ordered low sodium diet. figures it out, somehow, & publishes it for every recipe.

  16. Kara Millot-Saurenman

    Oh yeah!!! Can definitely do this. We had grilled balsamic- marinated chicken breasts this past Friday. Have a couple of leftovers for tonight!!! Gonna try this cream version, though.

  17. I love all your dishes and this one will be my next one. Thanks for sharing.

  18. I was scouring the internet looking for a dish that I could incorporate items I already had in my house! This dish was TRULY AMAZING! The only thing I added was a glug of Sherry when deglazing the pan of sautéed mushroom, onions, and garlic. I think it added just another depth of flavor to the dish. I have passed it around to many girlfriends and cannot wait to make this for Girls’ night! I was actually completely surprised that it literally took 30 minutes to make! THANK YOU!

    • Thank you so much for the feedback Kelly! I am always excited when people enjoy the recipes as much as I do. Your addition of a little sherry sounds great! Thank you so much for spreading the word and passing this recipe around! :)

  19. I really don’t feel like running to the store. Do you think it will be good without the mushrooms, and extra onions?

  20. I wanna try this so bad, but do you think it’s ok if I don’t add chicken stock?

  21. This was absolutely amazing! Thanks for sharing. I made this tonight and everyone devoured it! It was like an unexpected burst of flavor.

  22. Maureen L. Huber-Adamecz

    am going to make this tomorrow eve w my leftover roasted chicken thanks for the recipe!

  23. This was delicious! I didn’t have mushrooms:( I substituted zuchinni & artichokes and also added red pepper flakes (for a little kick). It was phenomenal! I will definitely make again (with mushrooms next time). The sauce was thick and delicious! Thanks for the recipe!

  24. I made this for dinner tonight but instead of chicken, I used Turkey breasts. I added some broccoli and I didn’t have just onions so I used my tomato, green & red pepper, onion, celery and pimento frozen mix that I had in the freezer. Also, my half and half had expired so I added 1 tsp of 2% milk and 2 tsp of fat free sour cream and it was amazing. I also added Italian seasoning instead of just thyme and I added ginger because I typically put ginger on just about everything I cook. I didn’t even think about adding greek yogurt to it instead of the cream. I think I might make it without the chicken broth next time due to the high sodium that is in chicken bouillon. I also used coconut oil instead of the olive oil and used the coconut oil to saute the veggies in. It was amazing. Thanks for the recipe.

  25. Kim Braschko Hoelterhoff – What does your cousin mean by half and half in this recipe? What could I use as an alternative?

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