Chicken and Creamy Balsamic Onion Sauce

Recently I found myself with more onions in my kitchen than I knew what to do with. I don’t like wasting, so I set out to find a recipe to help use them up. I came across this skillet chicken and creamy balsamic onion sauce recipe that I knew I had to share! IT’s restaurant quality, plus, it’s a one-pan dish, my favorite!

INGREDIENTS:

  • 4 small boneless, skinless chicken breasts (chicken thighs could also work)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons butter
  • 1/2 teaspoon of thyme
  • pinch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

***If you want more sauce to cover rice, veggies, etc., I recommend doubling the ingredients from the onions down. 

INSTRUCTIONS:

  1.  Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet and cook chicken on medium to high heat. Once your chicken is cooked all the way through you can set it aside.
  2.  Next, turn the heat down to low and cook your onions in the pan with some butter to caramelize them. As you stir the onions, they’ll pick up leftover chicken flavor. You’ll know your onions are “caramelized” when they are soft and brown.
  3.  Add thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
  4. Slowly add chicken broth while whisking, this will help deglaze your pan. Raise the heat back up to high and let your sauce thicken for a few minutes.
  5. After your sauce thickens, lower the heat before adding your cream.
  6. Let everything simmer for a bit and add your chicken back in.
  7. Serve hot with some yummy veggies. I opted for asparagus and some mash potatoes and drizzled this yummy sauce all over.

***For leftovers, if your sauce gets too thick adding some more chicken broth will thin it out!

See the evolution of the sauce below!!

This slideshow requires JavaScript.

Thanks for reading!

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