Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you’ve got a restaurant quality meal at home. And you won’t believe how easy it is to put this together!
Did anyone else get the urge to start singing? ?Everybody’s feeling fine; here we go nowwww.? Quick! Name that 90’s hit.
So anyway! Guys, I cannot control my excitement on this one. This is the latest addition to my skillet chicken dinner family: balsamic. caramelized onion. cream sauce. [mic drop]
True story: I shared this dinner with my parents one evening. You guys, my dad is not someone who’s easily impressed by food. He just isn’t. But he absolutely could not stop eating this sauce. I know you don’t know him, but that is BIG.
This little number has got it all! Tender, seared chicken, caramelized onions, and then, balsamic vinegar to sweeten it all up a bit, then cream to mellow and smooth things out. We’ll flavor it with simple things like, a little thyme, a pinch of red pepper flakes and basically what you’ve got is a restaurant quality meal right at home.
To make this recipe simpler, I took the liberty of skipping the oven time on this skillet chicken in cream sauce; mainly because I’ve got serious doubts that you guys would object to that. Still one skillet, and now, one heat source too!
So let’s talk about this skillet chicken recipe. Boneless, skinless chicken breasts or thighs is what I suggest. Mainly because if you’re planning on doing this with bone-in skin-on chicken, it’ll get a little more complicated. And by that, I mean you’ll need extra time on the stove to sear the chicken skin. Then additional time for it to finish off in the oven. Oh and let’s not forget that the sauce might need to be thinner too so that it doesn’t dry out in the oven. So what I’m basically trying to say is that let’s make this recipe a stress-free and make it with boneless chicken, shall we?
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