Creamy Balsamic Chicken Skillet recipe from The Weeknight Dinner Cookbook is a delicious dinner that the whole family will love.
The thought of cooking dinner can add so much stress to your day. Sometimes it seems like deciding what to cook and having a plan is the hardest part.
Finding something that the whole family is willing to eat adds a whole other dimension to the process. I was thrilled when I received The Weeknight Dinner Cookbook by Mary Younkin in the mail and planning dinner has never been so easy!
Mary writes the very popular Barefeet in the Kitchen recipe blog and her recipes always sound amazing and at the same time, they are very approachable for any level cook. Mary is one of the kindest, supportive and most giving ladies that I know.
Looking through a new cookbook is one of my favorite things. I bookmarked so many of the recipes and had a bit of a hard time deciding which to try first. I love the way it is set up, grouping recipes according to cooking time: 15- 30 minute meals, 30- 45 minute meals, 5- 10 minute prep (meals that cook on their own). Plus amazing side dishes and stress- free desserts!
I settled on this Creamy Balsamic Chicken Skillet and it was an instant hit. I served it up with mashed potatoes and it’s a new family favorite that I will be making again and again. It couldn’t have been easier and the sauce is so good that you will be eating it with a spoon.
The Honey Chipotle Meatloaf and the Fiery Orange Shrimp Pasta are next on my list to try and of course the Lemon Curd Mini Cheesecakes are not to be missed!
Anytime I can get dinner on the table in under an hour, I consider that a win. Dinner time is always at an unpredictable time for us and can vary between 4 and 8 pm. Such is life on the ranch.
This Creamy Balsamic Chicken Skillet comes together quickly. At the same time it is perfectly fine to simmer for a bit on the stove until the guys get finished up and ready for dinner.
I know you are going to love The Weeknight Dinner Cookbook as much as I do. Pick one up from Amazon or any national book retailer for yourself and an extra or two for the holidays. Cookbooks always make a great gift!
More Chicken Dinners to Love:
Chicken with Mustard from RecipeGirl
Spicy Peanut Chicken Skewers from Foxes Love Lemons
Grilled Hawaiian Chicken Chili Kebabs from A Farmgirl’s Dabbles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, very thinly sliced, about 1 cup
- 2- 3 cloves garlic, minced
- 8 oz white button mushrooms, quarter (about 3 cups)
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into 2- 3- inch pieces
- 2 tablespoons all- purpose flour
- ¾ teaspoons kosher, salt, divided
- ½ teaspoon fresh ground pepper, divided
- ½ cup chicken broth
- 2 tablespoon balsamic vinegar
- ¼ cup heavy cream
- 1½ teaspoon fresh thyme leaves
- Warm th soil and butter in a large stainless steel skillet over medium-high heat. Add the onions and toss to coat. Cook for 4 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender an lightly browned.
- While the onions are cooking, prep the mushrooms and chicken. Place the chicken pieces in a medium- size bowl. Sprinkle with flour, ½ teaspoon of the salt and ¼ teaspoon of pepper. Toss to coat. Alternately, place the ingredients in a large zip-top bag, seal and shake to coat.
- Push the onions to the side of the skillet. Add the chicken in a single layer, leaving the onions at the side or on top of the chicken as it cooks. Cook the chicken for 3 minutes on each side, using a metal spatula to lift and turn the pieces. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.
- Place the skillet back on the stove over medium-high heat. Add the chicken broth, balsamic vinegar, mushrooms, remaining ¼ teaspoon of salt and remaining ¼ teaspoon pepper to the pan and bring to a simmer. Use a metal spatula to drape up all the browned bits from the bottom of the pan as the mushrooms cook for 2 to 3 minutes. Add the cream, stir and transfer the chicken and onions back to the skillet. Simmer for about 3 minutes, until the chicken is cooked through and the sauce thickens slightly. Remove from the heat and store in the fresh thyme.
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Disclosure: This post contains affiliate links. I will earn a small amount on any purchases you make through these links at no cost to you. I received a copy of the cookbook for review purposes. All opinions are my own.