Name: Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Boneless, skinless chicken thighs - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Italian seasoning, divided - 1 teaspoon; Extra-virgin olive oil - 2 tablespoons; Chopped onion - 1 cup; Chopped mushrooms - 2 cups; Minced garlic - 1 tablespoon; Chicken broth - ¼ cup; Roma tomatoes - peeled, seeded, and chopped - 6 medium; Roughly chopped fresh spinach - 1 ½ cups; Heavy cream, or to taste - ½ cup; Balsamic Vinegar - 1 tablespoon; Shaved Parmesan cheese, or to taste - 2 tablespoons

Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce

1. Boneless, skinless chicken thighs - 1 ½ pounds

2. Salt and ground black pepper to taste - 1 ½ pounds

3. Italian seasoning, divided - 1 teaspoon

4. Extra-virgin olive oil - 2 tablespoons

5. Chopped onion - 1 cup

6. Chopped mushrooms - 2 cups

7. Minced garlic - 1 tablespoon

8. Chicken broth - ¼ cup

9. Roma tomatoes - peeled, seeded, and chopped - 6 medium

10. Roughly chopped fresh spinach - 1 ½ cups

11. Heavy cream, or to taste - ½ cup

12. Balsamic Vinegar - 1 tablespoon

13. Shaved Parmesan cheese, or to taste - 2 tablespoons

How to cook deliciously - Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce

1. Stage

Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.

2. Stage

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.

3. Stage

Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.

4. Stage

Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.

5. Stage

Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.

6. Stage

Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.