Skillet Chicken in Balsamic Caramelized Onion Cream Sauce
Tender skillet chicken simmered in a creamy balsamic onion sauce.Made in one pan with caramelized onions and fresh thyme.An easy comfort food dinner ready in under 45 minutes.
Ingredients
- 4 small boneless skinless chicken breasts or thighs
- Salt and pepper
- ½ 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 chicken broth
- 1 cup heavy cream
Instructions
- Season both sides of the chicken with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6–12 minutes depending on thickness, flipping halfway through until fully cooked. The internal temperature should reach 165°F.
- Transfer the cooked chicken to a plate and set aside.
- Add butter and chopped onions to the same skillet. Stir the onions around the pan to pick up the flavorful browned bits from the chicken.
- Reduce heat to medium-low and cook onions for 12–15 minutes, stirring occasionally until deeply golden and soft.
- Add fresh thyme, red pepper flakes, sugar, and balsamic vinegar. Stir and let the vinegar cook down for 1–2 minutes.
- Slowly whisk in the chicken broth to deglaze the skillet.
- Increase heat to high and simmer the sauce for 2–3 minutes until slightly reduced.
- Lower the heat and slowly stir in the heavy cream. Allow the sauce to come to a gentle simmer without boiling.
- Return the chicken to the skillet and spoon the Skillet Chicken in Balsamic Caramelized Onion Cream Sauce over the top.
- Serve immediately while warm.
Notes
- Substitute half-and-half for a lighter sauce.
- Add mushrooms or spinach for extra flavor and texture.
- Use low-sodium chicken broth to better control salt levels.
- A sprinkle of parmesan cheese makes the sauce even richer.