Name: Pan-seared chicken with onions
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry, pounded to 3/4 inch thickness; 3/4 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; 3 tbsp water

Ingredients

8 items

8 oz boneless skinless chicken breast, patted dry, pounded to 3/4 inch thickness
¾ 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
3 tbsp water

Instructions

Prep 15 min · Cook 5 min

Season the chicken breast on both sides with the black pepper and half of the salt.
Heat the oil in a 12-inch skillet over medium-high heat. When the oil is shimmering, add the chicken and cook for 6 minutes. Flip and cook for 5 to 6 minutes more until opaque in the center. If the chicken is very thick, cover the pan and cook over low heat for 2 more minutes. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest. In the same skillet over medium heat, add the sliced onion, thyme, and the rest of the salt. Sauté for 8 to 10 minutes, stirring often, until the onions are soft and golden at the edges. If the pan looks dry or the bits on the bottom begin to scorch, add a splash of the water.
Add the vinegar and the remaining 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 2 minutes until the liquid is syrupy and the onions are very tender.
Place the chicken breast on a plate and spoon the sautéed onion mixture and pan sauce over the top.

Nutrition

Ingredients

Instructions

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