YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Caramelized Onion Skillet
Pan-seared chicken breast simmered with sweet caramelized onions and wilted spinach in a velvety, herb-infused Greek yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
1 medium yellow onion
1 tbsp olive oil
1 clove garlic
1 tsp balsamic vinegar
0.25 cup low-sodium chicken broth
2 tbsp plain Greek yogurt
1 tbsp grated parmesan cheese
1 cup fresh spinach
PREPARATION
Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried thyme.
Thinly slice the yellow onion into half-moons.
Heat olive oil in a large skillet over medium heat.
Add the onions to the skillet and cook, stirring occasionally, for 10-12 minutes until they are soft and golden brown.
Push the onions to the side of the skillet and add the chicken pieces.
Cook the chicken for 5-6 minutes until browned and cooked through.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the balsamic vinegar and chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Reduce heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.
Add the fresh spinach and toss until just wilted, then serve immediately.