Roasted Chicken with Caramelized Onion and Thyme

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Serve each chicken breast topped with a generous portion of the caramelized onions and pan sauce, discarding the thyme sprigs.