Description
A delicious and comforting skillet chicken dish cooked in a rich and creamy onion sauce. Tender chicken breasts are seared to golden perfection and simmered in a flavorful cream sauce made with caramelized onions, garlic, and herbs.
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup dry white wine
1 cup heavy cream
1/2 cup low sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
Reduce heat to medium and add butter to the skillet. Once melted, add the sliced onions and cook, stirring occasionally, until caramelized and soft, about 10 minutes.
Add the minced garlic and dried thyme to the onions and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits. Let the wine reduce by half, about 2-3 minutes.
Add the chicken broth and heavy cream to the skillet. Stir to combine and bring the sauce to a gentle simmer.
Return the chicken breasts to the skillet, spoon some sauce over them, and simmer uncovered for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
Taste the sauce and adjust seasoning with salt and black pepper if needed.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes