Creamy Balsamic Chicken

Dear Dinner Therapist: I struggle with adding variety to our dinners and feel like I make the same things week after week. I like recipes that are easy, quick, and interesting, and don’t call for ingredients that I won’t use again. Help me use the basics we have on hand, like chicken or sausage, but add some variety to make it exciting and delicious. —In Search of Variety

In Search of Variety: This is so relatable for many of us! I also keep chicken on repeat in my dinner rotation (there are so many ways to cook chicken!), and my number one recommendation for keeping it interesting is with a simple sauce. I’m not talking about anything fancy — just one that’s packed with big flavor and gets made in the same pan the chicken is cooked in. My latest creation? This creamy balsamic chicken.

Here, juicy chicken thighs are seared until the skin is crispy and brown, and they’re partnered with tender mushrooms, wilted spinach, and a creamy, bright balsamic sauce. The sauce is totally the star, so I recommend a side like steamed rice or roasted potatoes so you can be sure to mop it all up. Besides being totally comforting and delicious, there’s minimal upfront prep, it uses a single skillet, and it’s mostly hands-off cooking. 

• The sauce will make you swoon. The acidity of the vinegar balances the richness of the dairy, so it’s creamy and cozy without feeling overly heavy. There’s plenty of sauce so you can drag each bite of chicken through it.
• Super juicy chicken. The combination of using meaty thighs and simmering the pieces in sauce at the end of cooking guarantees juicy, tender chicken that’s full of flavor. 
• Basic ingredients for a one-pan meal. One of my favorite things about this recipe is that it calls for basic ingredients (I bet you already have a number of them on hand), plus the chicken, vegetables, and sauce are all cooked in the same skillet. 

• Chicken: Meaty bone-in chicken thighs are the best choice for the skillet.
• Mushrooms: If one of your cooking goals is to minimize upfront prep, grab a container of pre-sliced mushrooms.
• Spinach: About 3 good handfuls of spinach is just the right amount here. But if you prefer not to have any leftovers or just love going all-in on spinach, this dish can handle a full 5-ounce package.
• Liquids: A combination of half-and-half and chicken broth makes the sauce creamy and savory.
• Balsamic vinegar: Be sure to wait until the very end of cooking to stir in the balsamic vinegar for the best flavor.

1. Sear the chicken. Cook the chicken until both sides are deeply browned, then transfer to a plate.
2. Brown mushrooms. Use the rendered fat from the chicken to cook the sliced mushrooms until tender and browned. Stir in the garlic and flour and cook just until fragrant. 
3. Add the liquids. Stir in the half-and-half and broth. Simmer and scrape any browned bits from the bottom of the skillet.
4. Finish the chicken in the sauce. Return the chicken to the skillet skin-side up and simmer until the chicken is cooked through. 
5. Stir in the spinach and vinegar. Move the chicken to a serving plate or platter. Add the spinach a handful at a time to the sauce and cook until just wilted. Stir in the balsamic vinegar.

• Swap the half-and-half with heavy cream for a richer, slightly thicker sauce, or use whole milk for less richness.
• Use chicken bouillon mixed into hot water according to package instructions as a substitute for chicken broth. 
• Chopped kale or Swiss chard can be substituted for the spinach. They’ll just need an extra couple minutes of cook time.