Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you’ve got a restaurant quality meal at home. And you won’t believe how easy it is to put this together!
What people says about this recipe?
David Campbell; I used boneless skinless thighs because my wife perfers dark meat. This is a winner!!
EL; This has become a family favorite. Everyone loved it and it wasn’t a hard recipe to follow. Definitely recommend to anyone that likes chicken and onions! I cooked mine with some white rice.
Lisa Maher; This chicken was so delicious! It will be on our menus again in the near future.
Mary Lillington; Really tasty although make sure to reduce the butter completely otherwise it can leave oil in the sauce. The darker colour is due to using red onions instead.
Olivia Droke; Sounds and looks fancy, but it’s so easy and delicious!!! Also, I didn’t have any thyme, so I used some oregano and basil instead. I added some extra onion too, as they shrivel up when you sautee them.
Dominique; This was soooo good. So worth the try. Made it again the next day with white rice cooked with chicken broth instead of water and that pair was even better. Definitely will continue making this in the future.
Elizabeth Surbaugh; This is delicious – simple but elegant I think. It’s done in under 30 minutes. My next time I’m gonna try serving it on top of rice or noodles. Something to sop up all that wonderful sauce.
Lily Ardila; Was so good!! I didn’t use heavy cream though, I substituted with whole milk and cornstarch. Still came out delicious!! Added mushrooms and paired with steamed broccoli and mashed potatoes.
Nicole DePompa; This was AMAZING!! I used chicken breast tenders, tripled the sauce but used milk instead of cream & added a little additional butter at the end. The sauce is spectacular & the chicken was tender. Served with rice & a salad.