tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you’ve got a restaurant-quality meal at home. And you won’t believe how easy it is to put this together!
This balsamic caramelized onion chicken is the freshest expansion to my one skillet chicken supper plans. Delicate prepared chicken that has been singed in a dish, and afterward we utilize that brilliant wonderful affectionate (the French word for the earthy colored stuff adhered to the lower part of your skillet) to make a strangely delectable, so-great you’ll-wanna-cry container sauce.
I imparted this supper to my folks one evening. Also, brace yourself for what I’m about to tell you, I didn’t anticipate this. My father isn’t somebody who’s effortlessly intrigued by food all in all. He simply isn’t. So envision my unexpected when he takes a chomp and understands that even he was unable to quit eating the balsamic cream sauce. I realize you don’t have any acquaintance with him, yet this is historic in the event that you know my father.
Initially, I had left a note about multiplying the fixings from the cleaved onions to the hefty cream to make more sauce. Since we’ve had sooo numerous perusers needing more sauce that I felt free to twofold the formula’s fixings (and changed the formula headings.) You at this point don’t have to twofold the elements for additional sauce! In any case, in the event that you lean toward the formula with less sauce, don’t hesitate to split everything from the onions right down to the hefty cream, which will yield less sauce toward the end – barely for the chicken.
- 4 small boneless, skinless chicken breasts (or thighs)
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup finely chopped onions
- 4 tablespoons butter
- 1 teaspoon fresh thyme
- pinch of red pepper flakes
- 2 teaspoons sugar
- 4 teaspoons balsamic vinegar
- 1 cup EACH: chicken broth AND heavy cream.
- COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through, roughly 6-12 minutes depending on the size. Make sure chicken reaches 165ºF on a thermometer; remove the chicken to a plate.
- CARAMELIZE THE ONIONS: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
- MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.