Ingredients:
- 4 onions, peeled and sliced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 2/3 cup low sodium beef broth
- 2 tablespoons balsamic vinegar
- 4 chicken breasts, boneless skinless
- Salt, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet or pan, melt the butter over medium heat. Add the sliced onions and sauté until they become soft and caramelized, about 10-15 minutes.
- Stir in the minced garlic, pepper, and thyme. Cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth and balsamic vinegar. Allow the mixture to simmer for a few minutes, allowing the flavors to combine.
- Push the onion mixture to the sides of the pan to create space in the center. Place the chicken breasts in the center of the pan.
- Season the chicken breasts with a pinch of salt and additional thyme if desired.
- Spoon some of the onion mixture over the chicken breasts.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
- If desired, broil the chicken for an additional 1-2 minutes to get a slightly browned top.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Garnish with chopped fresh parsley if desired.
