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.
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.