I pat 4 chicken breasts dry with paper towels and season both sides with 2 tsp kosher salt and ½ tsp black pepper. This ensures a golden sear and max flavor.

In a medium skillet, I heat 2 tbsp olive oil over medium-high heat until shimmering. I add the chicken breasts and sear for 3–4 minutes per side until golden. I reduce the heat to medium and cook for 8–12 minutes more, until the internal temperature hits 165°F (74°C). I transfer the chicken to a plate, cover loosely with foil, and let it rest.

In the same skillet, I add 8 oz quartered cremini mushrooms and cook over medium heat for 2–3 minutes, stirring occasionally, until they soften and brown. I toss in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring to avoid burning.

I pour in ½ cup chicken broth and ½ cup balsamic vinegar, scraping up the browned bits with a wooden spoon. I simmer for 5–7 minutes until the sauce reduces by half, creating a rich base for Juicy Balsamic Chicken and Mushrooms.

I remove the skillet from heat and stir in 1 tbsp salted butter until melted and glossy. I taste and adjust with more salt or pepper if needed.

I return the chicken to the skillet, turning each breast to coat in the sauce and mushrooms. I serve immediately, spooning extra sauce over the top for irresistible flavor.