Roasted Chicken with Caramelized Onion and Thyme
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. The caramelized onions become sweet and rich, creating the most delicious sauce that makes simple chicken breasts taste restaurant quality. Fresh thyme is packed with antioxidants and adds such wonderful earthy flavor, and the best part is you probably have most of these ingredients on hand already. It's elegant enough for company but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, patted dry)
- 3yellow onions(sliced into thin half-moons)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 8fresh thyme sprigs
- 237 mlchicken broth
- 118 mldry white wine
- 1 tablespoonbalsamic vinegar
- 1¼ teaspoonskosher salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F. Season both sides of the chicken breasts generously with salt and pepper.
Tip: Patting the chicken dry ensures better browning and a crispy exterior.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place the chicken breasts in the pan and sear for 4-5 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the chicken while searing—let it develop a golden crust undisturbed.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they begin to soften and turn translucent.
Tip: Low and slow cooking brings out the natural sweetness of the onions.
- 4
Add the minced garlic to the onions and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Tip: Those browned bits are pure flavor—don't skip this step!
- 5
Stir in the chicken broth and balsamic vinegar. Nestle the seared chicken breasts among the onions and add the fresh thyme sprigs on top.
Tip: Nestling the chicken keeps it moist as it finishes cooking.
- 6
Transfer the skillet to the preheated oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F.
Tip: Use a meat thermometer inserted into the thickest part to ensure perfectly cooked chicken.
- 7
Remove from the oven and stir in the butter until melted and combined with the pan juices. Taste and adjust seasoning as needed.
Tip: The butter enriches the sauce and adds a luxurious finish.
- 8
Serve each chicken breast topped with a generous portion of the caramelized onions and pan sauce, discarding the thyme sprigs.
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