Sweet Balsamic Onion Chicken

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In our house, chicken is King. It’s one of the few meats that The Sound Jockey (aka Bubba’s Daddy) will eat. Seriously,  no pork, ham, fish, only ground beef… I could go and on, but it would bore you. Mix that with my inability to eat the same dinner more than 2x in one month and you get a crazy woman who is constantly trying to find new ways to eat chicken. This is one of The Sound Jockey’s favorites, and is a real honest-to-goodness-grown-up-food-cause-the-kid-is-in-bed dinner.

Sweet Balsamic Onion Chicken

4 boneless, skinless chicken breast or thighs
extra virgin olive oil, salt & pepper to taste
2 tsps thyme or rosemary (fresh or dried, If using ground, cut the amount used in half)
10 tbsps balsamic vinegar
1 large onion (vidalias or red onions are best, but I’ve done it with regular yellow as well)

lightly coat chicken pieces with about 2 tbsps olive oil, season both sides with salt & pepper and herb selection(s), set aside. Preheat a large skillet to med-high heat, adding approx 2 tbsps olive oil. Finely slice onion, add to pan. Stir until onions turn translucent. Reduce heat to med-low, cover and cook until caramelized and golden brown. (About 30 minutes). Drizzle 1/2 balsamic vinegar into onions, combine well. Turn heat up to med-high and push onions to sides of pan. Add chicken pieces and drizzle remaining balsamic vinegar over chicken. Saute on med-high approx 4 minutes then turn over and sear other side another 4 minutes, both sides should be caramelized and golden brown.  Remove chicken from the pan and place on a plate and wait a minimum of 10 minutes before plating and cutting into the meat. Serves 4. Suggested sides: asparagus spears and roasted red potatoes.


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