Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
Sauce
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup white wine (optional)
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tbsp butter
Instructions
- Season and sear chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside.
- Caramelize onions: In the same pan, add the thinly sliced onions. Cook over medium heat until they are deeply caramelized, about 8 to 10 minutes, stirring occasionally to prevent burning.
- Add garlic and thyme: Add minced garlic and fresh or dried thyme to the caramelized onions. Stir well to combine and cook for about 1 minute until fragrant.
- Deglaze and simmer sauce: Pour in the chicken broth and white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer for 2 to 3 minutes to reduce slightly and meld the flavors.
- Cook chicken in sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the pan and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish with butter: Stir in the butter into the sauce to add richness and a silky texture. Spoon the sauce over the chicken before serving.
Notes
- Serve with mashed cauliflower or rice for a complete meal.
- Add mushrooms to the onions for extra umami flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Low Carb
