Chicken Breasts with Caramelized Onion Sauce
Indulge in the rich, savory flavors of Chicken Breasts with Caramelized Onion Sauce—a recipe that transforms simple ingredients into a restaurant-quality dish. Juicy, golden-seared chicken breasts are enveloped in a luscious sauce made with sweet caramelized onions, creamy heavy cream, and aromatic thyme. This one-pan recipe balances elegance and simplicity, making it perfect for both weeknight dinners and special occasions. With a cooking time of just 35 minutes, the melt-in-your-mouth caramelized onions provide a gourmet touch, while the creamy sauce ties everything together beautifully. Serve this dish with mashed potatoes or crusty bread to soak up every last bit of the velvety sauce, and garnish with fresh parsley for a finishing touch. Whether you're cooking for family or entertaining guests, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large onions (thinly sliced)
- 2 tablespoons butter
- 3 cloves garlic cloves (minced)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon thyme leaves (fresh, or 1 tsp dried thyme)
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the thinly sliced onions and stir to coat them in the butter.
Cook the onions for 15-20 minutes, stirring occasionally, until they are golden brown and caramelized. Reduce the heat if they start to brown too quickly.
Add the minced garlic to the onions and cook for 1-2 more minutes until fragrant.
Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1 minute to remove the raw taste of the flour.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it thicken slightly.
Stir in the heavy cream and thyme leaves. Let the sauce simmer gently for 3-4 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and simmer for 10 minutes, or until the chicken is cooked through (165°F internal temperature).
Garnish with chopped parsley and serve hot alongside your favorite sides.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.4 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
