Skillet Italian Chicken With Balsamic Mushrooms And Onions

Skillet Italian Chicken With Balsamic Mushrooms And Onions

Course Chicken, Main Course
Cuisine American
Keyword Italian-chicken-balsamic-mushrooms-onions, Italian-chicken-recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Melissa Sperka


  • Chicken:
  • 4 6 or 8 oz boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp dry Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • olive oil
  • Balsamic mushrooms and onions:
  • 2 Tbsp butter plus olive oil as needed
  • 1 medium sweet onion thinly sliced
  • 8 oz sliced baby portabella mushrooms
  • 1 sprig fresh rosemary removed from stem and chopped
  • 3 clove garlic minced
  • 1/4 tsp red pepper flakes adjust to taste
  • 1 cup chicken broth
  • 2 Tbsp *balsamic glaze or balsamic vinegar
  • 1 tsp sugar Omit if using prepared balsamic glaze
  • 1 Tbsp chopped Italian parsley


  • Pat dry the chicken breasts and season lightly with salt on both sides.
  • On a plate, mix together the all-purpose flour, panko breadcrumbs, Italian seasoning, salt and black pepper.
  • Dredge the chicken pieces in the seasoned breading mixture.
  • In a large skillet, over medium-high heat a few drizzles of olive oil. Fry the chicken pieces in batches being careful not to crowd the pan. Depending on the thickness, this should take around 3-4 minutes per side or until the juices run clear. Remove to a platter and keep warm.
  • After all of the chicken is cooked, add 2 Tbsp of butter to the pan. Add additional olive oil, if needed. Saute the sliced onion, mushrooms, minced garlic, rosemary and red pepper flakes.
  • Cook over medium for 8-10 minutes or until the juice has released from the mushrooms and has evaporated. Season with salt and black pepper to your taste.
  • Add the chicken broth, balsamic glaze or vinegar and granulated sugar to the pan. Stir well scraping any brown bits from the bottom of the pan.
  • Cook over medium-high for 3 minutes or so until the sauce has reduced and slightly thickened. Return the chicken to the pan.
  • Serve drizzled with the sweet balsamic mushrooms and onions and a sprinkling of fresh parsley.