Skillet Balsamic Chicken with Prosciutto and Mushrooms
Pan-seared chicken breasts topped with crispy prosciutto, sautéed mushrooms, and garlic in a balsamic-enriched pan sauce. The combination of salty prosciutto, earthy mushrooms, and tangy balsamic vinegar creates a sophisticated one-skillet dinner that's restaurant-quality yet achievable on weeknights. Serve with crusty bread or pasta to soak up the reduced sauce. This version skips cream, letting the balsamic vinegar and chicken stock build a lighter, more flavorful sauce.
Ingredients
- 8 oz prosciutto, cubed
- 1 ½ lbs boneless chicken breasts, pounded 1/2 inch thick
- sea salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 8 cloves garlic, finely chopped
- 1 lb mushrooms, sliced
- ¾ cup chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ¼ cup Parmigiano Reggiano, shaved
- ⅓ cup balsamic vinegar
Instructions
- 1
Crisp prosciutto in a large heavy skillet over medium heat without draining oil.
- 2
Transfer prosciutto to a bowl and set aside.
- 3
Season chicken breasts generously with salt and pepper.
- 4
Add olive oil to the skillet and heat until shimmery.
- 5
Brown chicken on each side about 5 minutes per side until golden.
- 6
Add mushrooms and garlic, stir and cook until mushrooms soften and garlic becomes fragrant.
- 7
Drizzle chicken with balsamic vinegar.
- 8
Pour stock into the pan, bring to a boil, and scrape up browned bits from the bottom.
- 9
Add bay leaf and thyme.
- 10
Simmer until chicken reaches 160 degrees F internally and stock reduces.
- 11
Top with shaved Parmigiano Reggiano and reserved prosciutto, then serve immediately.
Tips
Don't skip the bay leaf and thyme - they perfume the sauce without overpowering. Fish out the bay leaf before serving.
Pound chicken to even thickness so it cooks uniformly and reaches the target temperature without drying out.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent drying the chicken.
Prep ingredients the day before: pound and season chicken, chop garlic, slice mushrooms. Cube prosciutto and store separately. Cook the complete dish up to 2 hours ahead and reheat gently.
Serve immediately while sauce is warm and glossy. Pair with crusty bread, pasta, creamy polenta, or a simple green salad. White wine such as Pinot Grigio complements the balsamic and mushrooms well.
Common Mistakes
Don't skip browning prosciutto first - this renders fat that flavors the entire dish
Don't drain prosciutto fat - the rendered pork flavor is essential to the sauce
Don't skip scraping the pan after adding broth - those browned bits add body and depth
Don't overcook chicken past 160 F - it will dry out quickly in the skillet
Substitutions
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs are more forgiving and stay juicier. Increase cooking time to 12-15 minutes per side and check for doneness at 165 F. The darker meat pairs beautifully with balsamic.
What if I don't have balsamic vinegar?
Red wine vinegar works well at 3/4 the amount (1/4 cup), or use 2 tablespoons red wine plus 2 tablespoons standard vinegar. The sauce will be less sweet but still flavorful.
How long does this keep and can I freeze it?
Refrigerate up to 3 days. Freezing is not recommended as chicken breast becomes dry upon thawing. Best enjoyed fresh or reheated within 1 day.