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!

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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
Need to convert the measurements? Click here!


  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!
Need cooking temperatures? Click here!

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Comments (192)

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  1. Natalie

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

    • No worries, the onions add a nice touch but it will still be delicious without!

    • Anonymous

      So this is beef stroganoff without the beef add balsamic vinegar. Prep alone is 30 min. Overall, 2.5 out of 5 IMO.

      • Anonymous

        It is very obvious that you don’t know how to make beef stroganoff or the ingredients and prep involved!

  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. ;)

    • Awesome, Autumn! I’m so glad you liked it! Next time I make it I’ll be sure to see if it smells like Thanksgiving! :)

    • Kara

      My boyfriend said that it smelled like stuffing.. I’m thinking because of the thyme :)

      • He’s got a good sniffer! Now that I think about it, it does smell a little like stuffing because of the thyme!

  4. Jenifer Cooper Lloyd

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

    • Thanks so much for the feedback, Jenifer! For some reason I am just seeing this message. :)

  5. Carolyn Edwards

    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!

    • You totally made my day with this comment, Carolyn. Thank you! :)

    • Shweta Navonil Mukherjee

      Going to run to the super market 1st thing tomorrow morning!!! It looks really delicious. :)

  6. Monica

    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!

    • Greek yogurt would be a great substitute here!

    • Instead of using 3 tablespoon of half and half, I can use 3 tablespoon of Greek yogurt?

  7. Stefane

    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. Diane

    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.

    • Jessica

      Instead of GF flour, use cornstarch for sauces and gravies. Here, I would whisk the starch into the chicken stock until the lumps arê gone. The key is to dissolve the cornstarch in cold liquid completely before adding to hot.. Should be be lump free and once it boils, should thicken nicely! Use 1/2 as much as your would flour

  10. Anonymous

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

    • I haven’t tried it myself, so I’m hesitant to tell you it will work. So sorry!

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