Creamy Balsamic Chicken (Plus VIDEO)

Balsamic Chicken is a deliciously savory and tangy dish. But it doesn’t stop there! Coz I made a creamy and spicy version of this simple recipe. Just by adding butter, onion, garlic, thyme, Italian seasoning, chili flakes and heavy cream to it has made a new level of comforting flavor to this lovely dish.

Contents… What is Balsamic Chicken? Best Balsamic Vinegar Recipe Ingredients Alternative Ingredients Storage Instructions Serving Suggestions More Chicken Recipes How To Make Creamy Balsamic Chicken Watch How To Make It

I see people raising their eyebrows whenever they hear Balsamic vinegar in a dish. Can’t blame them though, maybe it’s because of its strong flavor characteristics that set them off. Well, in this recipe, I’m sure they will raise their lips instead, but in awe!

The sweet and tangy flavors combined with flavorful and spicy ingredients of Creamy Balsamic Chicken will be a sure blast! So, shall I begin to show how to make this very simple yet tasty creamy dish? 

What is Balsamic Chicken?

As the name suggests, balsamic chicken is a dish that can be marinated in Balsamic vinegar with other seasonings or cooked seasoned chicken that is drizzled with balsamic vinegar sauce. This sauce can be made creamy just like in my recipe here.

It’s an easy and flavorsome dish that can be paired with other food like bread, rice, pasta, and vegetables. Nothing complicated but it tastes fantastic! Serve it to simple family gatherings or even on a candlelight dinner.

Best Balsamic Vinegar

Balsamic vinegar has a distinctly sweet, tangy taste and silky texture. That is so unlike regular vinegar that lacks the flavor and just plain acidic -sour. It’s also a versatile ingredient for making dressings, reduction for bolder flavor, a drizzle on desserts, and for food plating. You’ll see that it’s pricey but definitely worth it!

1. Traditional. Let’s go straight to it! The best Balsamic vinegar is the one that is traditionally made. It has a subtle smokiness acquired from fermenting it in wood barrels and a mellow sourness that is refreshing to the taste. But it’s expensive!
2. D.O.P certified. You’ll know that it’s traditional Balsamic vinegar if it has the name “Aceto Balsamico Tradizionale” and would have a D.O.P (Protected Designation of Origin) labeling. This is to recognize it as a superior and original product to other versions of Balsamic vinegar.
3. Common Balsamic vinegar. The ones that you can see at the grocery stores are budget-friendly. You can look out for Balsamic vinegar that comes from Modena (you will commonly see “Aceto balsamico di Modena”) with an I.G.P label that means it was made and bottled in Italy. You can get a good Balsamic flavor for a more affordable price.

Recipe Ingredients

Savory Chicken

• Olive Oil – I used it to brown and cook the chicken breasts. A healthy oil to use for its high smoking point.
• Chicken Breasts – I use skinless and boneless chicken so it’s lean meat that is easy to pound.
• Salt and Pepper – I always use freshly ground pepper to taste because it gives more spice and body to the food’s flavor. 
• Italian Seasoning –  a staple in Immaculate Bites spice rack, and contains the best herbs and spices that go well with chicken. 
• Garlic Powder – a savory powder used for marinating or just simply seasoning the chicken.

Creamy Balsamic Sauce

• Butter – aside from infusing a buttery flavor, it’s also a basic ingredient for sauteing herbs and spices in a creamy dish.
• Onion – its flavor becomes sweet and savory once it’s cooked which is called caramelization.
• Garlic – mince it first before sauteing so that it will cook fast and even. Check my guide here on How to Mince Garlic.
• Thyme – the tangy and savory flavors of thyme pair really well with the creamy sauce and chicken as it is.
• Pepper Flakes – I really love how I can make food spicier with just the right amount of pepper flakes.
• Brown Sugar – just a little to give body to the spicy flavor.
• Balsamic Vinegar – the star ingredient for this dish that gives a sweet and tangy flavor. You can use the kind available to you.
• Chicken Broth – a savory liquid I use to infuse more flavor to the sauce base.
• Heavy Cream – for a creamy consistency of the sauce.
• Basil or Parsley – chopped fresh for garnishing.

Alternative Ingredients

• Chicken Thigh Fillets – you can use other chicken cuts aside from chicken breasts, This part has more flavor than the chicken breast but it also contains fats. Still, it’s a good choice of meat.
• Honey – a healthier and natural sweetener that also adds to the sauce consistency.
• Maple Syrup – fruity sweet syrup can be an alternative for brown sugar. Use the same amount to substitute sugar in the recipe.
• Parmesan Cheese – Add this instead of heavy cream or half and half with it. The parmesan”s flavor pairs really well with Balsamic vinegar.
• Cream of Mushroom – You can use this to substitute for heavy cream, plus adding that mushroom flavor to the dish.
• Half and Half – Use Greek yogurt and milk combination to thicken the sauce. Substitute the heavy cream needed in the recipe with half and half.
• Almond Milk – a dairy-free substitute for heavy cream that gives a sweeter and nutty flavor to the dish but it wouldn’t thicken as much as using heavy cream. You can reduce the sauce to get a bit of consistency when using almond milk. 
• Corn Starch – what if you don’t want any milk or cream on the sauce? Well, you can still have a saucy consistency using cornstarch. Make a corn starch slurry then mix it in the sauce to thicken it.

Storage Instructions

Refrigerator: Transfer the Creamy Balsamic Chicken to an airtight container and refrigerate for 5 days.

Freezer: Or you can transfer them into a freezer-safe airtight container and freeze for 3 months. 

Reheating 

• Heat up a pan to a low-medium heat then add the leftover balsamic chicken, simmer and cover for 6 minutes until hot. You can also add milk to the pan and heat it up before adding the creamy balsamic chicken.
• If using frozen leftovers then you should thaw it first before following the reheating instruction above.

Serving Suggestions

• Red Potato Salad
• Oven Roasted Corn on the Cob
• Savory Coconut Rice
• Balsamic Baked Brussel Sprouts
• Slow Cooker Pork Loin

More Chicken Recipes

• Jamaican Fried Chicken
• Smoked Chicken Legs
• Chicken Alfredo
• Stuffed Chicken Breast
• Marinated Grilled Chicken Breast

How To Make Creamy Balsamic Chicken

Savory Chicken

• Prepare the chicken breasts. Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper, Italian seasoning, and garlic powder. (Photos 1-2)
• Brown and cook the chicken breasts. In a large saucepan or large skillet, heat oil over medium heat, until hot, and then add the chicken, brown for about 5-6 minutes or until internal temperature registers 165℉. Remove chicken and set aside. (Photos 3-4)

Savory Reduction

• Saute herbs and spices. Add remaining butter to the same skillet, as soon as butter melts add diced onions, garlic, and thyme, pepper flakes, and cook for about 3-4 minutes, under low heat or until very soft. (Photos 5-6)
• Add other ingredients and vinegar. Add Italian seasoning, sugar, and balsamic vinegar; cook for about 1-2 more minutes. (Photo 7)
• Deglaze the pan. Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet. Cook for about 4-5 minutes, or until liquid has reduced. (Photo 8 )

Creamy Balsamic Sauce

• Stir in the cream. Reduce heat and whisk in cream; stir continuously for about 30 seconds so that the sauce doesn’t come to a boil. Lightly salt. (Photos 9-10)
• Bring to a low simmer; return chicken breast back to the pan together with all its juice. Cook for 1 to 2 minutes, or just until chicken is heated through. Adjust seasoning to taste with salt and pepper. (Photo 11)
• Finish cooking, garnish and serve. Remove from heat. The sauce will thicken as it stands. Garnish with chopped basil or parsley. Serve with pasta. Enjoy. (Photo 12)

Watch How To Make It

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