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Welcome to my newest blog, where the sizzle of chicken meets the sweetness of caramelized onions and the tang of balsamic cream sauce. Today, we’re diving into a delightful recipe for Pan Fried Chicken with Onion & Balsamic Cream Sauce that will elevate your weeknight dinner game.
To start, we’ll need some key ingredients: juicy boneless, skinless chicken breasts, a few seasonings, fresh thyme, red pepper flakes for a hint of heat, a touch of sugar, chopped white onion, balsamic vinegar (a star ingredient), and heavy cream (the pièce de resistance).
Whether you’re serving this with a side of roasted vegetables or creamy mashed potatoes, this Pan Fried Chicken with Onion & Balsamic Cream Sauce is sure to become a favorite at your dinner table. Let’s get cooking!
The recipe can be found here.
Start by seasoning both sides of the chicken with salt, pepper, and garlic powder.
Next, heat oil in a larger skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. If using chicken tenders, cook for about 3-4 minutes on each side or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a plate and set aside.
Next, melt the butter in the same skillet you were just using over medium heat. Add the onions and stir to coat in the butter. Reduce the heat to medium-low and cook for about 10-12 minutes, stirring occasionally. The onions should start to caramelize and turn golden brown.
Add the thyme, red pepper flakes, sugar, and balsamic. Stir to combine and continue to cook for 2-3 minutes to allow some of the balsamic to cook out. You don’t want the balsamic to entirely cookout, just reduce.
Slowly add the chicken broth while whisking and continue to whisk until well combined, scraping any bits off the bottom of the pan. Next you want to slowly whisk in the heavy cream. Bring the mixture to a simmer.
Add the chicken and spoon the sauce over the top. Continue to cook for another 2-3 minutes to allow the chicken to absorb some of the sauce and heat through.
Transfer the chicken to plates for serving and spoon some of the cream sauce over the top. Serve with mashed potatoes or steamed veggies (these pair well with the sauce). Enjoy!
The recipe can be found here.
And there you have it—a simple yet sophisticated pan-fried chicken dish with an onion and balsamic cream sauce that’s sure to impress. The tender chicken, coated in a rich, tangy, and slightly sweet sauce, is the perfect combination of flavors and textures. So, the next time you’re looking for a recipe that’s easy to prepare but packed with flavor, this Pan Fried Chicken with Onion & Balsamic Cream Sauce should be at the top of your list.
Happy Cooking!
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