I know I’m not alone when I say there comes a time (perhaps more often than we are aware) when our cooking gets in a rut. Easy recipes get replayed over and over, especially on the rare occasion when it’s something ALL the kids will eat! When I get tired of fixing the same meals, I dig through my cookbook collection, perusing photos of food that looks interesting, or use the internet to search for recipes that may have ingredients that I already have at home.
Recently, I had a large batch of onions I’d caramelized for sliders, so I decided to dig around the internet to see if I could find some other great recipes to use them in. I was very excited when I came across this great recipe by Mariza at littlespicejar.com.
The funny thing is I really don’t like onions! I like to cook with them, but I pick them out of everything. I like the flavor they give, but I usually don’t like eating them. Crazy, I know, but I can’t stop eating these Caramelized Onions! They’re that good!
I took Mariza’s advice and doubled the sauce from her original recipe. It was great served over mashed potatoes with a side of fresh green beans! One other note about this recipe, it’s best to use thinner chicken breasts. I noticed in her pictures the chicken seemed to appear thin. The chicken I bought on sale were very thick. I cut them in half lengthwise to make them thinner and they cooked up really nicely.
This recipe is very easy and tastes great! Grab some chicken and onions and give it a shot! You’re family will love it!
Skillet Chicken with Caramelized Onions
This fantastic Chicken dish will be a hit with your family and get you out of a dinner rut.
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1/2 tsp Garlic Powder
- Salt & Pepper
- 1 Tbs Olive Oil
- 1 C Chopped White Onions
- 4 Tbs Butter
- 1 tsp Fresh Thyme
- Pinch Red Pepper Flakes
- 2 tsp Sugar
- 4 tsp Balsamic Vinegar
- 1 C Chicken Broth
- 1 C Heavy Cream
Instructions
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Season both sides of the chicken with garlic powder, salt, and pepper. In a large skillet, heat the olive oil and cook the chicken on medium heat until fully cooked and browned on both sides. Remove chicken and set aside.
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In the same skillet, add the butter and onions. Sautee the onions on medium/low heat. After about 10 mins, add the sugar. Continue to sautee the onions until they’re caramelized (about 5 – 10 mins). Add thyme, red pepper flakes, and balsamic vinegar and continue to sautee for another 5 mins.
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Slowly pour in the chicken broth and while whisking it into the onion mixture. The broth with deglaze the pan and collect all the yummy chicken bits. Turn the heat up to high/medium and let it simmer and reduce for 3 or 4 mins.
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Reduce the heat to low and whisk in the heavy cream. Be sure the heat is low because if the cream starts boiling too fast it will cause the sauce to separate. When the sauce reaches a simmer, it’s done.
Recipe Notes
This recipe is already double the sauce from the original recipe found at littlespicejar.com