This Skillet Chicken Is Covered in a Balsamic Cream Sauce
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What if tonight’s chicken dish tasted like a weekend, but took a weeknight amount of effort? We’re talking less than an hour, start to finish, including cleaning off the one pan that it takes to make — blogger Little Spice Jar has just the dish for you. After hearing from readers that it’s annoying to use two separate pans, and it’s annoying to switch from stove to oven, she devised this deeply flavored, brilliant recipe to get dinner on the table easily and simply: skillet chicken in balsamic caramelized onion cream sauce.
The name is a mouthful, but the dish is also one — an amazing one. To make it, you season (salt, pepper, garlic powder) and sear up the boneless, skinless chicken in olive oil — but instead of removing the chicken from the pan after it gets a bit of color, you’ll let it cook all the way through, then just set it aside.
Then, in the same pan, you add butter and onions, which are chopped instead of sliced to save time on getting them to cook — a great little tip. The onions get a little sugar, red pepper flakes, and thyme to keep them moving toward sweet caramelization, then you deglaze the pan with that balsamic vinegar that loans the dish so much oomph, along with some chicken broth whisked in. Turn the heat up to high and let the sauce really come together and thicken. Then, with the heat turned down a bit, finished with a hit of cream, and you’re done.
If you — like me — are thinking that this sounds amazing and you’re going to want to drag some crusty bread through the sauce or pour it over a pile of roasted broccoli, mind the note that this makes only enough sauce for the chicken — you’ll have to double everything from the chopped onions down in order to have that much sauce.
Get the recipe: Skillet Chicken in Balsamic Caramelized Onion Cream Sauce from Little Spice Jar