Ingredients
Scale
- 1.7pounds boneless, skinless chicken thighs, cut into strips
- 3large yellow onions, thinly sliced
- 1head of garlic, top trimmed
- ½ cupsun-dried tomatoes, chopped
- 1 tablespoonbalsamic vinegar
- Heavy drizzle of olive oil
- 1 teaspoonsalt
- 1 teaspoonpaprika
- 1 teaspoondried Italian herb blend
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- ½ cupheavy cream
- 1handful fresh parsley, chopped
Instructions
- Preheat the Oven
- Set your oven to 400°F and prepare a 9×13-inch baking dish.
- Roast the Onions and Garlic
- In the baking dish, add the sliced onions, chopped sun-dried tomatoes, balsamic vinegar, salt, paprika, and Italian herbs.
- Toss everything together to coat well. Place the garlic head (cut side up) in the center of the dish and drizzle generously with olive oil.
- Cover tightly with foil and roast for 1 hour, stirring halfway through, until the onions are caramelized and soft.
- (Depending on your oven, it may take up to 1 hour and 10 minutes.)
- Cook the Chicken
- While the vegetables roast, pat the chicken strips dry with paper towels.
- In a bowl, season them with garlic powder, onion powder, and a pinch of salt.
- Heat a large skillet over medium-high heat and drizzle with olive oil.
- Working in batches, sear the chicken for 3 to 4 minutes per side until golden brown and cooked through.
- Remove from heat and set aside.
- Blend the Flavors
- Once the roasted onions and garlic are ready, remove the baking dish from the oven.
- When the garlic has cooled slightly, squeeze the roasted cloves out of their skins into the dish.
- Stir in the heavy cream and fresh parsley, then add the seared chicken strips.
- Mix everything gently until the chicken is fully coated in the creamy balsamic sauce.
- Finish and Serve
- Place the baking dish back in the oven for 5 minutes to let the flavors meld.
- Remove and serve warm, spooning extra sauce over each portion.