Skillet Chicken With Caramelized Onion Cream Sauce Recipe

The name is a mouthful, but the dish is also an amazing one. To make it, you need to season (salt, pepper, garlic powder) and sear up the boneless, skinless chicken in olive oil. Instead of removing the chicken from the pan after it gets a bit of color, you’ll let it cook all the way through, then just set it aside.

You need to add butter and onions in the same pan, which are chopped instead of sliced to save time on getting them to cook. It is a great tip to save time. The onions get a little sugar, red pepper flakes, and thyme to keep them moving toward sweet caramelization, then you deglaze the pan with that balsamic vinegar that loans the dish so much, along with some chicken broth whisked in. Turn the heat up to high and let the sauce really come together and thicken. Then, with the heat turned down a bit, finish it off with a generous amount of cream and voila!

 

We’ve got tender cooked chicken in balsamic cream sauce. So, friends, you have GOT to make this recipe.

You won’t believe how easy it is to put this together!

 

INGREDIENTS:

• 3 small boneless, skinless chicken breasts (or thighs)

• salt and pepper

• 1 teaspoon garlic powder

• 2 tablespoon olive oil

• ½ cup finely chopped onions

• 2 tablespoons butter

• 1 teaspoon fresh thyme

• pinch of red pepper flakes

• ½ teaspoon sugar

• 3 teaspoons balsamic vinegar

• 1 cup chicken broth

• 1 cup heavy cream

 

DIRECTIONS:

 

1. COOK THE CHICKEN:

You need season both sides of the chicken breast with salt, pepper, and garlic powder. Then, heat the oil in a large skillet over medium-high heat and cook the chicken all the way through.

You need to remove the chicken to a plate to caramelize the onions. First, add the butter to the skillet along with the onions. Then, allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. You know the onions are done when they soften completely and deepen in color. For a final touch, add the thyme, red pepper flakes, sugar, and balsamic vinegar.

 

2. MAKE THE SAUCE:

After cooking the chicken and the onions, slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Let the sauce reduce for 2-3 minutes or until it thickens a bit. If the sauce reduces, at low heat, add in the cream. Then, let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. It is better to be served immediately.

 

NOTES:

If you want to serve it with veggies or rice, you need to double everything on the ingredient list.