Chicken with Balsamic Vinegar, Sweet Onions and Thyme

Makes 4 servings


  • 3 Tbsp all-purpose flour
  • 3/4 tsp table salt, divided
  • 1/2 tsp black pepper, freshly ground, divided
  • 1 pound (four 4 oz pieces) uncooked boneless, skinless chicken breast
  • 2 tsp olive oil
  • 1 small Vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
  • 1 cup reduced-sodium chicken broth
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp thyme, fresh, chopped, or less to taste *
  • 2 tsp butter


  1. On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
  3. Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
  4. Remove skillet from heat and stir in butter until melted; spoon sauce over chicken.

 * If you don't have fresh thyme, use 1/2 tsp dried.