Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS
Lush chicken breast smothered in a mouthwatering balsamic caramelized onion cream sauce. This amazing chicken dish is incredibly easy to whip up using only a few simple ingredients and ready in no time. Enjoy a restaurant-quality meal at home with this skillet chicken any time!
Ingredients
1 tbsp olive oil
4 tbsp butter
4 small boneless, skinless chicken breasts (or thighs)
1/2 tsp garlic powder
1 c. finely chopped onions
1 tsp fresh thyme
4 tsp balsamic vinegar
2 tsp sugar
1 c. EACH: chicken broth AND heavy cream
pinch of red pepper flakes
salt and pepper
How to make Skillet Chicken in Balsamic Caramelized Onion Cream Sauce
Step 1: Sprinkle with salt, pepper, and garlic powder on both sides of the chicken breast.
Step 2: In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet once the oil is hot and sear for roughly 6 to 12 minutes until the internal temperature of the chicken breast reached 165 degrees F. On a plate, transfer the cooked chicken. Note that the cooking time of the chicken varies depending on the size.
Step 3: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat, stirring to prevent the onions from sticking, until soft and the color has deepened. Next, add the thyme, red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.
Step 4: To make the sauce, gradually pour in the chicken broth while constantly stirring. Adjust the heat to high and allow the sauce to reduce for about 2 to 3 minutes or until thickened. Decrease the heat once the sauce is already reduced, then add the cream. Gently simmer the sauce before adding the chicken breast. Over the chicken, spoon the sauce.
Step 5: Remove from the heat when done and serve the chicken right away.
Note:
You can add more broth to thin out the sauce as it still thickens as it sits.
Ingredients
- 1 tbsp olive oil
- 4 tbsp butter
- 4 small boneless, skinless chicken breasts (or thighs)
- 1/2 tsp garlic powder
- 1 c. finely chopped onions
- 1 tsp fresh thyme
- 4 tsp balsamic vinegar
- 2 tsp sugar
- 1 c. EACH: chicken broth AND heavy cream
- pinch of red pepper flakes
- salt and pepper
Instructions
Step 1: Sprinkle with salt, pepper, and garlic powder on both sides of the chicken breast.
Step 2: In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet once the oil is hot and sear for roughly 6 to 12 minutes until the internal temperature of the chicken breast reached 165 degrees F. On a plate, transfer the cooked chicken. Note that the cooking time of the chicken varies depending on the size.
Step 3: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat, stirring to prevent the onions from sticking, until soft and the color has deepened. Next, add the thyme, red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.
Step 4: To make the sauce, gradually pour in the chicken broth while constantly stirring. Adjust the heat to high and allow the sauce to reduce for about 2 to 3 minutes or until thickened. Decrease the heat once the sauce is already reduced, then add the cream. Gently simmer the sauce before adding the chicken breast. Over the chicken, spoon the sauce.
Step 5: Remove from the heat when done and serve the chicken right away.
Notes
You can add more broth to thin out the sauce as it still thickens as it sits.
