This easy Skillet Balsamic Garlic Chicken recipe is a simple one-pan dinner idea that’s protein-packed, mega flavorful and done in 30 minutes!
Skillet Balsamic Garlic Chicken (Easy One-Pan Dinner)
If you need a fast, flavor-packed chicken dinner that feels a little fancy but comes together with pantry staples this skillet balsamic garlic chicken is it. We’re talking juicy chicken, deeply caramelized mushrooms, and a glossy balsamic garlic sauce that tastes like it simmered all day… but is actually ready in about 30 minutes.
Why You’ll Love This Recipe
- One pan = easy cleanup
- Ready in 30 minutes (weeknight win)
- High Protein! If you’re into that type of thing this is a protein-packed, flavor bomb!
- Big, bold flavor from garlic + balsamic
- Versatile! Works with chicken breasts or thigh and pairs with basically anything (rice, pasta, veggies)
Key Ingredients (and Why They Work)
The full ringredient list is at the bottom in the recipe card!
- Chicken breasts. Lean, quick-cooking, and perfect for soaking up sauce.
- Balsamic vinegar. Adds tangy sweetness and depth.
- Garlic (don’t skimp!) This is the backbone of the flavor.
- Mushrooms. Soak up the sauce and add richness. You can absolutely omit them if you want to, but they are SO good I wouldn’t!
- Chicken broth (or stock) builds a savory base and another easy way to add a layer of flavor.
- Butter. This finishes the sauce so it’s silky and balanced.
- Thyme + bay leaf. Adds subtle herb flavor that makes everything taste “complete”.
How to Make Balsamic Garlic Chicken
Again, make sure to jump down to the bottom of this post for the full recipe with detailed instructions.
- Sear the Chicken: Season generously with salt and pepper. Sear in a hot skillet until golden on both sides.
- Add Garlic + Mushrooms: Toss them right into the pan and let them cook down until soft and fragrant.
- Build the Sauce: Pour in balsamic vinegar and chicken broth, then add thyme and a bay leaf.
- Simmer: Cover and cook until the chicken is tender and fully cooked.
- Finish with Butter: Stir in butter at the end for a rich, glossy sauce.
Pro Tips for the Best Flavor
- Use thin chicken breasts (or pound them) for even cooking
- Don’t overcrowd the pan. You want a good sear on the chicken for added flavor!
- Let the sauce reduce uncovered at the end for deeper flavor.
- Taste before serving. Balsamic can vary in sweetness from brand to brand, so add more as needed!
Easy Variations
- Make it creamy with a splash of cream or milk
- Add honey for a slightly sweet balsamic glaze
- Swap mushrooms for onions or spinach
- Use chicken thighs for extra juiciness
- Add some crushed red pepper for heat!
What to Serve with Balsamic Chicken
This is one of those “goes with everything” dinners:
- Mashed potatoes
- Buttered noodles or pasta
- Rice or cauliflower rice
- Roasted vegetables
- Crusty bread for that sauce!
Storage & Meal Prep
- Meal prep tip: Slice chicken before storing for easier reheating
- Fridge: 3 – 4 days in an airtight container
- Reheat: Gently on the stove or microwave
Looking For More Easy Dinner Ideas? Try These:
Print
Skillet Balsamic Garlic Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Chicken
- Method: Pan Fry
- Cuisine: Dinner
Description
This easy Skillet Balsamic Garlic Chicken is a simple one pot dish that is packed with flavor and done in 30 minutes!
Ingredients
Scale
- 1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
- salt and pepper to season chicken
- 2 tablespoons olive oil
- 8 cloves garlic, finely chopped
- 1 pound mushrooms, sliced
- 1/3 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 Bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons butter, cubed
Instructions
- Season the raw chicken liberally with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large 10-inch skillet over medium high heat.
- When skillet and oil are hot, place the chicken in the skillet evenly. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3 more minutes.
- Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms.
- Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme.
- Cover and cook for 10 minutes.
- Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly.
- Lastly add in the butter and cook for 2 more minutes.
- This easy chicken dinner recipe is delicious over rice, pasta or potatoes.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 5.7 g
- Sodium: 830.7 mg
- Fat: 17 g
- Carbohydrates: 9.7 g
- Protein: 36.2 g
- Cholesterol: 119.6 mg
Want To Save This Recipe?
Find more recipes like this:
I made this tonight for dinner. Definitely a huge it! Next time I think I may double the BV and the broth. Only because I just enjoyed so much.
Looks like a great recipe – I saw a link posted to this recipe on another site, which said it was a clean eating recipe, which it really is not (due primarily to the sugar and sodium content in balsamic vinegar). But this could certainly be enjoyed on cheat days when on a clean eating program (and thats exactly what I intend to do on my next cheat day:).
Hands down amazing! Even my kids raved about it… they even had seconds! This is definitely one I’m keeping in the books and remaking!
Unfortunately this recipe was not a hit. The recipe calls for the chicken to be cooked way too long. I also had trouble getting the sauce to thicken.
The flavor it’s amazing, even my kids love it
Fantastic dish! Will be keeping this in the recipe book. I did remove the chicken from the pan after browning it and let it rest while the mushrooms and garlic cooked for a few minutes, then added it back to pan just before adding rest of the ingredients. Was very pleased with the flavor, sometimes when cooking with balsamic the dish can be very acidic and tart, that was not the case in this dish.
Made tonight and it was delicious!
This was a winner with my family. We loved it and followed the recipe exactly (and added a bit of chopped red onion). Thank you for the new recipe!
Do you keep the temp at medium-high the whole time?
I wish I had read the comments here. My chicken came out dry as well. The flavor was great, but if I make this again I’m definitely going to take the chicken out after initially cooking it.