Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes.

introduction — Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

This Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes is rich and simple to make.
It cooks mostly in the oven and finishes with a smooth cream sauce.

If you enjoy similar flavors, try my creamy chicken and sun-dried tomato spaghetti for another easy meal.

why make this recipe — Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Make this Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes because it is full of deep, sweet onion flavor and tangy balsamic notes.
It uses cheap ingredients and feels special, perfect for weeknights or guests.

This dish gives comfort and bold taste, similar to a hearty bowl like the creamy chicken broth soup.

how to make Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Follow simple steps to make Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes.
Roast the onions and garlic first, then sear the chicken, mix with cream, and finish in the oven.

• Roast onions and garlic until soft and caramelized.
• Sear seasoned chicken until golden.
• Squeeze roasted garlic into the pan, stir in cream and parsley.
• Add chicken back, warm in the oven 5 minutes to meld flavors.
  For a potpie-style twist see creamy chicken mushroom and vegetable pie.

Ingredients : Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

• 1.7 pounds boneless, skinless chicken thighs, cut into strips
• 3 large yellow onions, thinly sliced
• 1 head of garlic, top trimmed
• ½ cup sun-dried tomatoes, chopped
• 1 tablespoon balsamic vinegar
• Heavy drizzle of olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried Italian herb blend
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup heavy cream
• 1 handful fresh parsley, chopped

Directions : Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

• 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.

how to serve Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Serve Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes over rice, mashed potatoes, or pasta.
Spoon plenty of the creamy sauce and add a little extra fresh parsley on top.

how to store Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Let the dish cool to room temperature before storing.
Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

tips to make Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

• Pat chicken dry to get a good sear.
• Stir the onions once during roasting for even caramelizing.
• Use full-fat cream for the best texture.
• Taste and adjust salt before serving.

variation (if any) — Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

• Swap chicken thighs for breasts, but watch cook time to avoid drying.
• Add mushrooms or spinach to the final mix for extra veg.
• Use white wine instead of a bit of cream for a lighter sauce.

FAQs — Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use thicker slices and watch the cook time so they do not dry out.

Q: Can I make this recipe dairy-free?
A: You can swap heavy cream for coconut cream or a dairy-free cream substitute for a similar texture.

Q: What tool helps roast garlic well?
A: A small garlic roaster or simple oven-safe dish works fine. Buy it here

Q: How do I reheat leftovers?
A: Warm gently in a skillet over low heat or in the oven at 325°F until heated through.

Q: Is this recipe good for meal prep?
A: Yes. Store sauce and chicken together or keep sauce separate and combine when reheating.

Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

This Creamy Balsamic Chicken is rich and simple, featuring roasted onions and sun-dried tomatoes in a smooth cream sauce, perfect for weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 650 kcal

Ingredients

  

Main Ingredients

• 1.7 pounds boneless, skinless chicken thighs, cut into strips You can substitute chicken breasts but watch the cook time.
• 3 large yellow onions, thinly sliced
• 1 head of garlic, top trimmed
• ½ cup sun-dried tomatoes, chopped
• 1 tablespoon balsamic vinegar
• Heavy drizzle of olive oil
• 1 teaspoon salt Adjust to taste.
• 1 teaspoon paprika
• 1 teaspoon dried Italian herb blend
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup heavy cream Full-fat cream recommended for best texture.
• 1 handful fresh parsley, chopped

Instructions

 

Preparation

• Preheat the oven to 400°F and prepare a 9×13-inch baking dish.
• In the baking dish, combine sliced onions, chopped sun-dried tomatoes, balsamic vinegar, salt, paprika, and Italian herbs. Toss to coat. Place the garlic head cut side up in the center and drizzle with olive oil. Cover tightly with foil.

Roasting

• Roast in the oven for 1 hour, stirring halfway through until the onions are caramelized and soft.

Cooking Chicken

• While the vegetables roast, pat the chicken strips dry. Season with garlic powder, onion powder, and a pinch of salt.
• Heat a large skillet over medium-high heat and drizzle with olive oil. Sear the chicken in batches for 3 to 4 minutes per side until golden and cooked through. Remove and set aside.

Finishing Touches

• Remove the baking dish from the oven. Squeeze the roasted garlic into the dish, stir in the heavy cream and fresh parsley, then add the seared chicken. Mix until chicken is coated.
• Return the baking dish to the oven for 5 minutes to meld flavors.

Serving

• Serve warm over rice, mashed potatoes, or pasta, spooning extra sauce over portions.

Notes

Let the dish cool before storing in an airtight container for up to 3 days in the fridge, or freeze for 2 months. Stir the onions once during roasting for even caramelizing.

Keyword Chicken Recipe, Creamy Balsamic Chicken, Easy Dinner, Roasted Onions, sun-dried tomatoes