Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Updated at: Wed, 16 Aug 2023 20:34:47 GMT

Step 1

Season both sides of the chicken breast with salt, pepper and garlic power. 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

Step 2

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

Step 3

Slowly pour the chicken broth in a steady stream, while whisking. This will help deglaze the pan. Turn 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 up. 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 additional broth may be needed to thin it out

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