Name: Seared chicken with sauteed onions
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry, 3/4 inch thick; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp extra virgin olive oil; 1 1/4 medium yellow onions, thinly sliced; 1 tbsp fresh thyme, leaves stripped; 1 tbsp apple cider vinegar; 1 tbsp water

Ingredients

8 items

8 oz boneless skinless chicken breast, patted dry, 3/4 inch thick
½ tsp salt
½ tsp black pepper
1 tbsp extra virgin olive oil
1¼ medium yellow onions, thinly sliced
1 tbsp fresh thyme, leaves stripped
1 tbsp apple cider vinegar
1 tbsp water

Instructions

Prep 18 min · Cook 5 min

Season the chicken breast on both sides with most of the salt and all the pepper.
Heat two-thirds of the oil in a 12-inch skillet over medium-high heat. When the oil is shimmering, add the chicken breast and cook for 5 minutes. Flip and cook for 5 to 6 minutes more until an instant-read thermometer reads 165°F and the center is opaque.
Transfer the chicken to a plate to rest for 3 minutes. In the same skillet over medium heat, add the rest of the oil and the onion with a pinch of the remaining salt. Saute for 8 to 10 minutes, stirring often, until the onion is softened and golden. Stir in the thyme for 1 minute until fragrant.
Add the vinegar and water to the skillet, scraping up any browned bits from the bottom. Pour any juices from the chicken resting plate into the skillet. Simmer for 1 to 2 minutes until the liquid is syrupy. Taste and add the remaining salt if needed.
Place the chicken breast on a plate and spoon the sauteed onions and pan sauce over the top.

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Ingredients

Instructions

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