Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

PIN IT.. TO Remember it!


4 small boneless, skinless chicken breasts

salt and pepper

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/2 cup finely chopped onions

2 tablespoons butter

1/2 teaspoon fresh thyme

pinch of red pepper flakes

1 teaspoon sugar

2 teaspoons balsamic vinegar

1/2 cup chicken broth

1/2 cup heavy cream


With salt, pepper, and garlic powder, season chicken breast (both sides). Heat the oil in a skillet over medium-high heat and cook the chicken all the way through then transfer it to a plate then use the same skillet and add the butter along with the onions.

Press the onions around the pan so they pick up all the flavors left behind by the chicken, lower the heat and allow the onions to cook for about  10-15 mins, stirring them to prevent from sticking to the pan. 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.

Slowly pour in the chicken broth in a steady stream while whisking, this will help deglaze the pan. Adjust the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens. Once the sauce reduces, lower the heat again, and add in the cream. Don’t let the cream start to boil 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.

PIN IT.. TO Remember it!