Here we goooooo! 🎶Here were go one more time, everybody’s feeling fine, here we go noooow!🎶 Quick – name that 90’s song! This balsamic caramelized onion chicken is the newest addition to my one skillet chicken dinner recipes. Tender seasoned chicken that’s been seared in a pan, and then we use that golden beautiful fond (the French word for the brown stuff stuck to the bottom of your skillet) to make a ridiculously delicious, so-good-you’ll-wanna-cry pan sauce. I shared this dinner with my parents one evening. And let me tell you, I didn’t expect this. My dad is not someone who’s easily impressed by food in general. He just isn’t. So imagine my surprise when he takes a bite and realizes that even he couldn’t stop eating the balsamic cream sauce. I know you don’t know him, but this is earth-shattering if you know my dad.
Chicken in Balsamic Caramelized Onion Cream Sauce Recipe:
What do you need to make skillet chicken in balsamic caramelized onion cream sauce:
Chicken: I like to use 4 small chicken breasts for this recipe (or roughly 1 ½ pounds of chicken.) If you can’t find small chicken breasts, feel free to use larger ones; just split them in half horizontally and pound the chicken down so that it cooks evenly. You could also use boneless, skinless chicken thighs for this recipe. Bone-in thighs will also work. However, they will take significantly longer to cook. I suggest using a meat thermometer to make sure the chicken is cooked through o 165ºF.Seasonings: I love this recipe because it uses tons of pantry staple ingredients. We’ll need salt, pepper, garlic powder, sugar, thyme (fresh or dried,) and red pepper flakes.Oil: the oil is used for cooking the chicken since it cooks for a while, and we don’t want to risk burning the butter.Chopped onions: we’ll start the sauce with chopped onions and butter. You could use a red, yellow, or even white onion for this recipe. To make it even fancier, use shallots!Butter: just a bit of butter will help soften the onions as they cook low and slow. If you use salted butter, be sure only lightly to season the chicken or use low sodium chicken stock because you don’t want it to be too salty at the end!Sugar: a few pinches of sugar helps bring out the sweetness in this sauce and it balance the salty and acidic notes.Balsamic vinegar: This one is pretty self-explanatory! Balsamic gives the sauce that very notable flavor.Chicken broth: if you prefer a thicker sauce and plan on reducing it, I suggest using low sodium chicken stock for this recipe.Heavy cream: The cream adds that touch of luxury to this dish, making it perfect for weeknights and even better to serve company! Heck – skillet chicken in balsamic cream sauce would be perfect for a holiday dinner!
How to make skillet chicken in balsamic caramelized onion cream sauce:
I’ve made your chicken in balsamic caramelized onion cream sauce before, why does the recipe look different?
Originally, I had left a note about doubling the ingredients from the chopped onions to the heavy cream to make more sauce. Because we’ve had sooo many readers wanting more sauce that I went ahead and doubled the recipe’s ingredients (and adjusted the recipe directions.) You no longer need to double the ingredients for extra sauce! However, if you prefer the recipe with less sauce, feel free to halve everything from the onions all the way down to the heavy cream, which will yield less sauce at the end – just enough for the chicken.
If you like this recipe, you might also like:
Balsamic Tomato Baked ChickenOne Skillet Chicken in Lemon Garlic Cream Sauce (the recipe that inspired this one)Greek Chicken Meatballs in Lemon Cream SaucePerfect One Hour Whole Roasted ChickenSaucy Burst Tomato Basil ChickenPesto Baked Chicken with Tomatoes
This recipe was originally shared Sept. 2017 and updated with new pictures, texts, and double the sauce in Dec. 2020. SaveSaveSaveSaveSaveSave
12/20: Originally, I had left a note about doubling the ingredients from the chopped onions to the heavy cream to make more sauce, but we’ve had sooo many readers wanting more sauce, that I went ahead and doubled the ingredients in the recipe (and adjusted the recipe directions.) You no longer need to double the ingredients for extra sauce!
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