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Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

This creamy balsamic chicken dish is bursting with flavors from roasted onions and sun-dried tomatoes. Tender chicken breasts are marinated in balsamic vinegar and cooked to perfection, served with a rich, creamy sauce infused with roasted onions and tangy sun-dried tomatoes. It’s a comforting meal that’s both elegant and easy to prepare.

  • Total Time: 45 min
  • Yield: 4 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • Salt and black pepper, to taste
  • 2 large red onions, sliced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper to create the marinade.
  3. Place the chicken breasts in a resealable bag and pour the marinade over them. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. On a baking sheet, arrange the sliced red onions and chopped sun-dried tomatoes. Drizzle with a bit of olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, until onions are caramelized and tender.
  5. While the onions are roasting, heat a large skillet over medium-high heat. Remove chicken from marinade and cook in the skillet for 5-6 minutes per side, until golden brown and cooked through. Transfer to a plate.
  6. In the same skillet, add the roasted onions and sun-dried tomatoes. Pour in the chicken broth and heavy cream. Bring to a simmer, stirring occasionally, and cook for 5 minutes until the sauce thickens slightly. Stir in the Parmesan cheese until melted.
  7. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes to heat through.
  8. Garnish with fresh basil and serve immediately, perhaps over pasta, rice, or with a side salad.

Notes

For extra creaminess, you can add a splash of white wine to the sauce before the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce.

  • Author: Chef Stella
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 450
  • Sugar: 12g
  • Fat: 28g
  • Carbohydrates: 20g
  • Protein: 35g