This creamy balsamic chicken is a comforting yet elegant dish made with tender chicken breasts, slow-roasted onions, and rich sun-dried tomatoes simmered in a silky balsamic cream sauce. It’s the kind of recipe that feels special enough for guests but easy enough for a weeknight dinner.
Why You’ll Love This Recipe
This recipe delivers big flavor with simple steps. The balance of tangy balsamic vinegar, savory chicken, sweet roasted onions, and creamy sauce creates a restaurant-quality meal at home. It pairs beautifully with rice, mashed potatoes, or pasta and comes together in under an hour with pantry-friendly ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken and seasoning
2 large boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika
Roasted onions
2 medium yellow onions, sliced into thick wedges
1 tbsp olive oil
¼ tsp salt
Sauce
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, drained and sliced
½ cup chicken broth
¼ cup balsamic vinegar
¾ cup heavy cream
½ tsp dried Italian seasoning
Optional garnish
Fresh parsley, finely chopped
Directions
Preheat the oven to 200°C (400°F).
Place the sliced onions on a baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Toss to coat evenly and roast for 20–25 minutes, until soft and lightly caramelized. Set aside.
While the onions roast, season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and sear for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes, chicken broth, and balsamic vinegar. Let the mixture simmer for 3–4 minutes to slightly reduce.
Pour in the heavy cream and add the Italian seasoning. Stir well and simmer gently for 5 minutes, until the sauce thickens.
Return the chicken to the skillet along with the roasted onions. Spoon the sauce over the chicken and simmer for another 3–4 minutes to meld the flavors.
Garnish with fresh parsley before serving if desired.
You can substitute chicken breasts with boneless chicken thighs for a juicier result.
Add sliced mushrooms to the sauce for extra depth and earthiness.
For a lighter version, replace heavy cream with cooking cream or evaporated milk.
If you enjoy a little heat, add a pinch of crushed red pepper flakes to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.
Microwave reheating is also possible, using short intervals and stirring the sauce to prevent separation.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and reheat gently before serving.
What can I serve with creamy balsamic chicken?
It pairs well with rice, pasta, mashed potatoes, or steamed vegetables.
Can I use milk instead of cream?
Milk can be used, but the sauce will be thinner and less rich.
Is balsamic vinegar strong in this dish?
The cream balances the vinegar, resulting in a mellow, slightly tangy flavor.
Can I use pre-cooked chicken?
Yes, but add it at the end to avoid overcooking and drying it out.
Are sun-dried tomatoes necessary?
They add depth and sweetness, but you can substitute with cherry tomatoes if needed.
Can this be frozen?
Cream-based sauces do not freeze well, so freezing is not recommended.
How do I know the chicken is fully cooked?
The internal temperature should reach 75°C (165°F), and the juices should run clear.
Can I make this dairy-free?
You can try coconut cream, though the flavor will change slightly.
Does this recipe work with bone-in chicken?
Yes, but cooking time will need to be increased accordingly.
Conclusion
Creamy balsamic chicken with roasted onions and sun-dried tomatoes is a satisfying dish that combines rich, comforting flavors with simple preparation. Whether you’re cooking for family or entertaining guests, this recipe is a reliable and delicious choice that’s sure to impress.
Creamy Balsamic Chicken with Roasted Onions & Sun-Dried Tomatoes is a savory, comforting dish featuring tender chicken breasts in a tangy, creamy balsamic sauce with sweet roasted onions and rich sun-dried tomatoes. It’s simple yet elegant, perfect for weeknights or special dinners.
Ingredients
Chicken and seasoning:
2 large boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika
Roasted onions:
2 medium yellow onions, sliced into thick wedges
1 tbsp olive oil
¼ tsp salt
Sauce:
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, drained and sliced
½ cup chicken broth
¼ cup balsamic vinegar
¾ cup heavy cream
½ tsp dried Italian seasoning
Optional garnish:
Fresh parsley, finely chopped
Instructions
Preheat the oven to 200°C (400°F).
Place onion wedges on a baking tray, drizzle with 1 tbsp olive oil, sprinkle with ¼ tsp salt, toss to coat, and roast for 20–25 minutes until soft and caramelized.
Season chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
Heat 1 tbsp olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium-low and add garlic to the same skillet. Sauté for 30 seconds until fragrant.
Add sun-dried tomatoes, chicken broth, and balsamic vinegar. Simmer for 3–4 minutes to reduce slightly.
Stir in heavy cream and Italian seasoning. Simmer gently for 5 minutes until thickened.
Return chicken and roasted onions to the skillet. Spoon sauce over and simmer for another 3–4 minutes.
Garnish with chopped parsley if desired and serve warm.
Notes
Use boneless chicken thighs for a juicier variation.
Replace heavy cream with light cream or evaporated milk for a lighter version.
Add mushrooms or spinach for extra veggies.
A pinch of chili flakes gives the sauce gentle heat.
