Creamy Balsamic One Skillet Chicken Breasts

Keepin' Recipes Real with Christie Vetter

As the weather gets cooler and it gets dark earlier, I intentionally turn cooking dinner into a more drawn out and fun activity. I turn on some music, pour myself a glass of wine, and try to get a little bit more creative in the kitchen to pass the time. Most of us begin to crave hearty flavors this time of year, and this Tuscan style Creamy Balsamic Chicken recipe definitely hits the spot. Just because it cuts back on some traditional ingredients like sugar and cream, it doesn’t cut back on flavor. 

This decadent recipe is easily customizable based on your family’s preferences, or what you’ve got in your pantry. I use oat milk and coconut sugar to lighten things up, where traditional recipes call for heavy cream. Miraculously the recipe keeps its’ savory flavor, while becoming a little more guilt free. It is also delicious when garnished with fresh Italian parsley, or even dried parsley if you don’t have any fresh herbs. 

Using coconut sugar instead of cane sugar improves both the health and flavor profile of this meal. This type of sugar comes from the sap of the coconut palm tree, and retains more nutrients than traditional table sugar, or cane sugar. Coconut sugar contains a fiber called inulin,that helps prevent post meal blood sugar spikes. The coconut sugar adds a slightly toasted caramel flavor that pairs well with Tessemae’s Balsamic dressing. 

I definitely recommend making this recipe in one skillet. It saves you time on dishes and you can’t beat the flavor that you get from cooking the sauce in the same pan that you cooked the chicken in. Trust me on this one! This recipe is also great to double and heat up for lunches for the next few days because it stores so well. Enjoy! 

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes 

What you need:

3 tablespoons Tessemae’s Lemon Garlic Dressing

4 large boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and fresh pepper to taste

5 tablespoons Tessemae’s Balsamic Dressing

1 yellow onion, diced

5 cloves garlic, minced

1 teaspoon Italian Seasoning

2 teaspoons Coconut Sugar

3/4 cups chicken broth

½ cups oat milk (I like Nut Pod Oat milk Creamer)

¼ cup fresh basil, chopped (for garnish)

What to do:

1. Heat Lemon Garlic dressing in a large cast iron skillet over medium-high heat. 
2. Pound the chicken breasts with a meat tenderizer until around 1 inch thick, season with salt and pepper to taste, and add to the oil until lightly browned, around six minutes. 
3. Flip the chicken breasts over and add olive oil, and continue to cook until cooked through, around four minutes. Meat thermometer will read 165F when inserted into the thickest part of the chicken. 
4. Remove the chicken breasts from the skillet and wrap in tin foil to keep warm.
5. Add 3 tablespoons of Balsamic Dressing to the skillet, then add in the diced onions. Stirring frequently, sauté until caramelized, or around 8 minutes. 
6. Stir in the garlic and cook until aromatic, about 30 seconds. 
7. Stir in the Italian seasoning, sugar, and remaining 2 tablespoons of Balsamic Dressing and cook for 3 minutes.
8. Whisk in the chicken broth while scraping up the brown bits, and turn the heat up to medium high until the sauce thickens, around three minutes. Turn the heat back down to medium and add the oat milk. 
9. Add the chicken breasts to the sauce and let warm, for one minute.
10. Garnish with fresh basil and serve. 

Note: This recipe is delicious served with brown rice or a gluten free fusilli pasta.