Introduction

Remember those weeknights when you’re just utterly exhausted, staring into the fridge with a sigh, and the thought of cooking anything complicated feels like climbing Mount Everest? Yeah, I’ve been there! But what if I told you there’s a recipe that’s so ridiculously easy and yet delivers a flavor punch that will make you feel like a gourmet chef? Say hello to my Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes. It’s the kind of meal that hugs you from the inside and makes your kitchen smell absolutely divine. You’re going to want to make this one again and again!

Why You’ll Love This Recipe

Fast: Most of the magic happens in the oven, freeing you up!
Easy: Seriously, minimal fuss from start to finish.
Giftable: Imagine a friend bringing this over – pure bliss! (Okay, maybe not the whole skillet, but the idea!)
Crowd-pleasing: Even picky eaters tend to fall head over heels for this one.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all pretty straightforward.

1.7 pounds boneless, skinless chicken thighs, cut into strips: Thighs are my secret weapon here. They stay so juicy and tender, even when cooked through.
3 large yellow onions, thinly sliced: These little guys are going to caramelize into sweet, savory perfection in the oven.
1 head of garlic, top trimmed: Roasting whole makes the garlic super mellow and sweet, like little flavor bombs!
½ cup sun-dried tomatoes, chopped: These add a lovely chewy texture and a burst of concentrated tomato flavor. I love the oil-packed ones for extra yumminess.
1 tablespoon balsamic vinegar: Just a touch to brighten up the sauce and add that signature tang.
Olive oil: Our trusty friend for roasting and sautéing.
1 teaspoon salt: Don’t be shy with the salt, it brings out all the other flavors!
1 teaspoon paprika: For a hint of color and a subtle warmth.
1 teaspoon dried Italian herb blend: Think oregano, basil, thyme – all those lovely Mediterranean vibes.
½ teaspoon garlic powder: Because more garlic is almost always a good idea!
½ teaspoon onion powder: Enhances that delicious oniony goodness.
½ cup heavy cream: This is what makes our sauce so wonderfully creamy and decadent.
1 handful fresh parsley, chopped: For a pop of fresh green color and flavor to finish it off.

How to Make It

Alright, let’s get cooking! Grab an apron and let’s do this together.

Preheat your oven: First things first, get that oven humming at 400°F (200°C). We want it nice and toasty for our veggies.
Prep the veggies: On a good-sized baking sheet, toss your thinly sliced onions with a generous drizzle of olive oil. Sprinkle them with salt, paprika, Italian herbs, garlic powder, and onion powder. Give them a good mix to coat everything evenly. Now, take that head of garlic, trim off the very top to expose the cloves, and nestle it right in the middle of the onions on the baking sheet.
Roast ’em up: Pop that baking sheet into your preheated oven and let those onions and garlic roast for about 25-30 minutes. You’re looking for the onions to become wonderfully tender and develop a lovely caramelized, slightly sweet edge, and for the garlic to be soft and yielding.
Season the chicken: While your veggies are doing their thing in the oven, grab your chicken strips. Season them with a bit more salt, paprika, Italian herbs, garlic powder, and onion powder. Just like you did with the veggies, give them a good toss to make sure they’re all coated.
Get your skillet ready: Grab a large skillet and place it over medium-high heat. Add a drizzle of olive oil – just enough to coat the bottom.
Brown the chicken: Once the skillet is nice and hot, add your seasoned chicken strips. Cook them in batches if you need to, so they get a good, beautiful brown sear without getting crowded. You want them to be cooked through and golden.
Garlic paste magic: Carefully remove the roasted garlic head from its papery skin. It should be super soft! Mash those sweet, roasted garlic cloves into a nice paste. I usually just use a fork right on a plate.
Flavor party in the skillet: Add the mashed roasted garlic, your chopped sun-dried tomatoes, and that little splash of balsamic vinegar right into the skillet with the cooked chicken. Give it all a good stir to combine everything.
Creamy goodness: Now, turn the heat down to low. Pour in the heavy cream. Stir gently until the sauce is warmed through and starts to thicken up just a bit. It’s going to get so luscious!
Bring it all together: Gently add your roasted onions from the baking sheet into the skillet with the chicken and sauce. Give everything a gentle toss to coat the chicken and onions in that glorious creamy balsamic sauce.
Garnish and serve: Sprinkle that fresh chopped parsley over the top for a pop of color and freshness. Serve it hot and get ready for the compliments!

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No problem! This recipe is super forgiving.

Chicken: If you prefer, you can absolutely use boneless, skinless chicken breasts. Just be mindful of cooking time – they can dry out faster than thighs.
Onions: Red onions or sweet onions would also work beautifully here.
Tomatoes: If you don’t have sun-dried tomatoes, you could try some chopped Kalamata olives for a briny kick, or even some cherry tomatoes halved and roasted with the onions.
Cream: For a lighter version, you could try half-and-half, but it won’t be quite as rich and creamy.
Herbs: Fresh herbs are always a treat! If you have fresh rosemary or thyme, mince them up and add them with the Italian herbs.
Spice it up: A pinch of red pepper flakes can add a nice little warmth if you like a bit of heat.
Veggies: Feel free to add some roasted bell peppers or even some mushrooms to the mix when you’re roasting the onions!

Tips for Success

A few little secrets to make this recipe shine every single time.

Don’t overcrowd the pan: When browning your chicken, cook it in batches if necessary. This helps it get a nice sear rather than steaming.
Roast those onions properly: Give them enough time in the oven to truly caramelize. The sweetness they develop is key to the dish’s flavor!
Mellow garlic: Roasting the garlic mellows its bite significantly. If you’re not a huge raw garlic fan, this is the way to go.
Prep ahead: You can slice your onions and cut your chicken a day in advance and store them in the fridge.
Sauce consistency: If your sauce is too thick, add a splash more cream or even a little chicken broth. If it’s too thin, let it simmer on low heat for a few extra minutes to reduce.

How to Store It

Leftovers? Lucky you! This dish reheats beautifully.

Let the cooked chicken and sauce cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a tiny splash of cream or water if it seems a little dry, or microwave it until heated through. It’s also fantastic served over rice, pasta, or even a baked potato!

FAQs

Got a quick question? We’ve got answers!

Can I use chicken breast instead of thighs? Yes, you can! Just be careful not to overcook them, as they can dry out more easily than thighs. Cook them until they reach an internal temperature of 165°F (74°C).
Can I make this dairy-free? This recipe relies on heavy cream for its signature creamy texture. You could experiment with a full-fat coconut milk or a cashew cream, but the flavor profile will change.
Can I prepare parts of this ahead of time? Absolutely! You can slice the onions and cut the chicken up to a day in advance. The roasted garlic can also be mashed ahead and stored in a small container in the fridge.

Creamy Balsamic Chicken with Roasted Onions and Sun-Dried Tomatoes

An incredibly easy and flavorful chicken dish featuring tender chicken thighs in a creamy balsamic sauce, roasted onions, and sun-dried tomatoes. Perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 4 people

Equipment

Baking Sheet
Large skillet

Ingredients

Main ingredients

1.7 pounds boneless, skinless chicken thighs cut into strips
3 large yellow onions thinly sliced
1 head garlic top trimmed
0.5 cup sun-dried tomatoes chopped
1 tablespoon balsamic vinegar
olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried Italian herb blend
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 cup heavy cream
1 handful fresh parsley chopped

Instructions

Preheat your oven to 400°F (200°C).
On a good-sized baking sheet, toss your thinly sliced onions with a generous drizzle of olive oil. Sprinkle them with salt, paprika, Italian herbs, garlic powder, and onion powder. Give them a good mix to coat everything evenly. Now, take that head of garlic, trim off the very top to expose the cloves, and nestle it right in the middle of the onions on the baking sheet.
Pop that baking sheet into your preheated oven and let those onions and garlic roast for about 25-30 minutes. You're looking for the onions to become wonderfully tender and develop a lovely caramelized, slightly sweet edge, and for the garlic to be soft and yielding.
While your veggies are doing their thing in the oven, grab your chicken strips. Season them with a bit more salt, paprika, Italian herbs, garlic powder, and onion powder. Just like you did with the veggies, give them a good toss to make sure they’re all coated.
Grab a large skillet and place it over medium-high heat. Add a drizzle of olive oil – just enough to coat the bottom.
Once the skillet is nice and hot, add your seasoned chicken strips. Cook them in batches if you need to, so they get a good, beautiful brown sear without getting crowded. You want them to be cooked through and golden.
Carefully remove the roasted garlic head from its papery skin. It should be super soft! Mash those sweet, roasted garlic cloves into a nice paste. I usually just use a fork right on a plate.
Add the mashed roasted garlic, your chopped sun-dried tomatoes, and that little splash of balsamic vinegar right into the skillet with the cooked chicken. Give it all a good stir to combine everything.
Now, turn the heat down to low. Pour in the heavy cream. Stir gently until the sauce is warmed through and starts to thicken up just a bit. It’s going to get so luscious!
Gently add your roasted onions from the baking sheet into the skillet with the chicken and sauce. Give everything a gentle toss to coat the chicken and onions in that glorious creamy balsamic sauce.
Sprinkle that fresh chopped parsley over the top for a pop of color and freshness. Serve it hot and get ready for the compliments!

Notes

This recipe is very forgiving and can be adapted with substitutions. Leftovers reheat well and can be stored in the refrigerator for up to 3-4 days.