Easy Skillet Balsamic Chicken
Sep 28, 2018, Updated Aug 03, 2023
This post may contain affiliate links. Please read our disclosure policy.
Just take me to the Easy Skillet Balsamic Chicken Recipe already!If you’d like to get straight to the recipe and skip my helpful tips and tricks for how to find authentic Made in Italy foods, how to keep chicken from drying out, and similar recipe ideas – please scroll to the printable recipe at the bottom of the post (just before comments!).
How to Find Authentic Made in Italy FoodsThe EU has implemented a regional designation scheme for protected foods all over Europe – making it easy to find and identify authentic Italian foods based not only on their country of origin – but often their region as well. Looking for certified products ensures you’re selecting authentic Italian made food – for the best, most true to Italy flavor, no matter where in the world you are
To Make Easy Skillet Balsamic Chicken You Need:
Cilento PDO extra virgin olive oilCilento PDO extra virgin olive oil is a Mediterranean product of excellence, produced in the Campania region, in Southern Italy. It’s obtained from the Pisciottana, Rotondella, Ogliarola or Uogliarola, Frantoio, Salella and Leccino varieties of olives, which must come from mixed or single variety olive orchards in quantities of no less than 85%. The remaining 15% can be made up of other olives from the same area.
Production Area: Cilento PDO Extra Virgin Olive Oil is produced in the Province of Salerno, in the Southern part of the Campania region, in the green scenario of the National Park of Cilento.
Aceto Balsamic Tradizionale di Modena PDOAceto Balsamico Tradizionale di Modena PDO is a precious, aged vinegar produced in the Emilia Romagna Region. It’s obtained from the variety of grapes typically cultivated in the province of Modena, using special quality techniques.
Production Area: This vinegar is produced in the entire territory of the Province of Modena, in the Emilia Romagna Region.
Parmigiano Reggiano PDOParmigiano Reggiano PDO is produced with raw cow’s milk. It’s a cooked and un-pressed hard cheese, known as the “King of Cheeses” thanks to its qualities.
Type of Milk: Cow. Production Area: It is first of all a microbiological characteristic that links Parmigiano Reggiano PDO cheese to its area of origin. Namely, Parmigiano Reggiano PDO is exclusively produced with local raw milk. This is a special milk, characterized by the unique and intense bacterial activity of the indigenous microbial flora. The entire production of Parmigiano Reggiano PDO is placed in the fertile countryside stretching from the Apennines to the river Po. The territory of production is within the Provinces of Parma, Reggio Emilia, Modena, Bologna (West of the Reno river) in Emilia-Romagna, and Mantua (East of the PO river) in Lombardy.
How to Keep Chicken From Drying OutIf you’re wondering how to keep chicken breasts from drying out when cooking, I have some easy tips and tricks to keep your chicken full of juicy flavor.
- Marinate chicken.
- Marinating chicken with a bit of olive oil, salt, pepper, and lemon juice for 30 minutes – 24 hours helps make chicken more tender and flavorful and helps to keep chicken from drying out.
- Pre sear chicken.
- To lock in your chicken’s flavor, sear well before adding sauce or vegetables so it can crisp up for a delicious crispy crunch.
- Don’t crowd the pan.
- Chicken cooks best hot and fast – with plenty of room to cook evenly. Don’t crowd the pan for best results when cooking chicken on the stovetop.
- Don’t overcook.
- Use a digital meat thermometer to monitor your chicken as it cooks. Since chicken breast sizes can vary wildly, it is best to go by temperature instead of time when cooking chicken breasts.
Easy Skillet Balsamic Chicken Recipe
If you love this easy Italian chicken dinner recipe, please rate it five stars and help me share on facebook and pinterest!
Be sure to tag #sweetcsloves if you make my recipe and post on Instagram – I will reshare it!
CONNECT WITH SWEET C’S!
Be sure to follow me on my social media, so you never miss a post!
Sign up to receive an email in your inbox for each new recipe:
FREE EMAIL SUBSCRIPTION
- 8 oz cubed Prosciutto di Parma PDO
- 1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
- salt and pepper to season chicken
- 2 tablespoons Cilento PDO Extra Virgin Olive Oil
- 8 cloves garlic, finely chopped
- 1 pound mushrooms, sliced
- 3/4 cup chicken broth
- 1 Bay leaf
- 1 teaspoon dried thyme
- ¼ c shaved Parmigiano Reggiano PDO
- 1/3 cup Traditional Balsamic Vinegar of Modena PDO
- In a large, heavy skillet, crisp prosciutto over medium heat. Do not drain off any oil.
- Remove crispy prosciutto and place in small bowl, set aside.
- Season chicken generously with salt and pepper.
- Add olive oil to pan and heat until light and shimmery.
- Add chicken to pan, browning each side - about 5 minutes per side.
- Add mushrooms and garlic to pan, stir. Let cook down until mushrooms are soft and garlic is fragrant.
- Drizzle chicken with balsamic vinegar.
- Add stock to pan and bring to a boil. Stir up any browned bits that were stuck to the bottom of the pan.
- Add herbs to pan.
- Let chicken, mushrooms, garlic and stock cook until chicken has reached internal temperature of 160 degrees and stock has reduced.
- When chicken is cooked, shave parmesan cheese over the top. Serve immediately.
Amount Per Serving Calories 447Saturated Fat 9gCholesterol 100mgSodium 503mgCarbohydrates 7gSugar 3gProtein 32g