Balsamic Chicken with Caramelized Onions

picture of balsamic chicken with caramelized onions

Balsamic Chicken… yum! Look at that picture? Like it makes you want to eat the screen. I remember doing a poll some time last year on my instagram, and I asked my followers what kind of recipes they would like to see on my blog – and I received a lot of chicken requests. Apparently I post too many seafood recipes…. (side eye). So, almost a year later, I have answered your requests! (smile)

This Balsamic Chicken with Caramelized Onions is to live for! It is creamy, with a little tang from the wine and vinegar, and the ONIONS?!, my favorite part. It is definitely the perfect meal to whip up during the week. And it is keto friendly, which I know my women will love. I made this dish with chicken breast, because I wanted a slight challenge, but this would be perfect with chicken thighs or wings. I also disclose a little secret of how I marinate my chicken breasts before I cook them. It may sound a little weird to you, but you gotta just go with it. Buuut…let’s get into making this dish!

First I tenderized my chicken breasts by beating them with my meat tenderizer thingy. And of course, this helps tenderizing the chicken, so in the end it will be real tender and juicy… But how many times can one person say tender in a sentence though? lol I hope y’all got the gist. We raw over here, I type the way I talk… lol

So here is a pic of my beautiful chicken’s breasts….lol There were orinally just two cutlets, but I cut both in half. when tenderizing the meat, don’t forget to beat it on both sides… (pause) .. oh and cover it with plastic wrap.. you don’t want all those chicken juices to be flying around.

What it should look like after it is tenderized

Okay, so here is my secret I was referring to earlier. I’m always hesitant in cooking chicken breasts, because of the fear of them coming out really dry and tasteless. So one day I decided to marinate my chicken breast in buttermilk ranch dressing, and it worked! I’ve been doing it ever since.

Next Step: In a bowl, add chicken, ranch dressing, and seasonings and mix until fully coated. Let marinate in fridge for at least 20-30 minutes. In the meantime, I would prep any other veggies or sides, while it is marinating.

chicken marinating in ranch

After the chicken is finished marinating, add some oil to a hot pan and sear those babies off! Add some water to help deglaze the pan and to also help keep your chicken moist.

Balsamic Chicken

After you get a good sear on both sides, (you don’t have to cook it all the way through) take the chicken out the pan and place it on a plate to rest. Add in your sliced red onion and butter to the same pan with the chicken juices. Stir around to get everything coated. Season with salt and pepper on medium to medium to low heat.

Balsamic Chicken

After onions have kinda cooked down, add in your fresh garlic. Stirring constantly so it won’t burn. Add more oil if needed.

Balsamic Chicken

Keep cooking your onions down until they start to get all caramelizy … remember always keep stiring

Balsamic Chicken

Next add in your wine and vinegar … my fave part! Keep stirring!

Balsamic Chicken

                          After the wine has reduced and thickened, add in cream, butter, and herbs de provence! & salt/pep if needed…keep stirring!

picture of sauce after adding in cream

Add your chicken back in and let it warm up in that yummy goodness…

chicken in balsamic sauce

Then add some parsley to your balsamic chicken for color and you are doneeee! this would be amazing if served with mashed potatoes or rice. You’re the boss!

 Check out my Jerk Chicken recipe below!

Kickin’ Jerk Chicken


Print Recipe
Balsamic Chicken with Caramelized Onions
  1. First, tenderized your chicken on both sides. Then add to a bowl with ranch dressing and seasonings (garlic and onion powder, paprika, salt/pep, creole seasoning). Mix well, cover and marinate in fridge for 20-30 minutes.
  2. Take chicken out of fridge and let it come to temperature. Add olive oil to a hot pan and sear chicken breasts on both sides. Add in water as you go to deglaze the pan and keep chicken moist. Once chicken is seared, but not cooked all the way through, place on a plate to the side.
  3. Next add in your sliced red onion into the pan with all of the chicken juices. Coat onions all around and add in 1 tbsp of butter and oil and stir. Season with salt and pepper. Keeping the pan on medium to medium to low heat. Constantly stir your onions so they won't burn or stick to the pan. Do this until they are fragrant and see through. Then add in your garlic and continuing stirring. If needed, add in more olive oil. Keep stiring until your onions look caramelized.
  4. Add in your wine and balsamic vinegar. Increase heat to medium/medium high. Keep stirring until wine reduces.
  5. After wine has reduced, lower the heat and add in your cream, remaining butter and herbs de provence. Keep stirring until sauce reduces. Season with salt and pepper.
  6. Last but not least, add chicken back into the pan, submerging it into the sauce. Cook in the sauce for 2-3 minutes. Add parsley for garnish and serve with your favorite side!

Leave me a comment below!