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Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce
Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy balsamic chicken with mushrooms, tomatoes, and spinach.
Ingredients:
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon Italian seasoning, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cups chopped mushrooms
  • 1 tablespoon minced garlic
  • 0.25 cup chicken broth
  • 6 medium Roma tomatoes - peeled, seeded, and chopped
  • 1.5 cups roughly chopped fresh spinach
  • 0.5 cup heavy cream, or to taste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons shaved Parmesan cheese, or to taste
Instructions:
  • Lay the chicken thighs flat, pat them dry with paper towels, season both sides with salt and pepper, then generously sprinkle 1/2 of the Italian seasoning over them.
  • In a 12-inch nonstick skillet over medium-high heat, sear chicken thighs in hot oil for 3 minutes on each side until golden. Transfer the chicken to a plate and cover to keep warm.
  • In the same skillet, add onions and scrape up any delicious browned bits. Cook until just tender, 3 to 5 minutes. Add mushrooms and cook until slightly soft, about 4 minutes. Mix in garlic and the rest of the Italian seasoning. Season with salt and pepper to taste. Cook and stir for 1 minute.
  • Pour in the aromatic chicken broth and gently nestle the succulent chicken thighs back into the skillet. Lower the heat to a gentle simmer, cover, and let the enticing flavors meld together until the chicken juices flow clear, approximately 15 minutes. Ensure the chicken reaches a safe internal temperature of 165 degrees F (74 degrees C) using an instant-read thermometer. Transfer the tender chicken to a cutting board and swiftly slice into delightful bite-sized pieces.
  • Add the chicken back to the skillet over medium heat. Toss in the tomatoes and spinach, stirring continuously until the tomatoes are warm and the spinach is just wilted but vibrant, approximately 3 minutes.
  • Combine 1/2 cup heavy cream and balsamic vinegar in the pan and bring to a gentle boil. Cook and stir for 3 minutes. For a creamier sauce, add more cream to your liking. Top with shaved Parmesan cheese before serving.

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