Honey Balsamic-Onions Chicken Skillet
Try this Honey Balsamic-Onions Chicken Skillet recipe, or contribute your own.
Try this Honey Balsamic-Onions Chicken Skillet recipe, or contribute your own.
- Carbohydrate 16.5994365707405 g
- Cholesterol 115 mg
- Fat 26.451539375 g
- Fiber 1.50689058554173 g
- Protein 29.9680509377371 g
- Saturated Fat 7.05461779166667 g
- Serving Size 1 1 Serving (346g)
- Sodium 198.823458344463 mg
- Sugar 15.0925459851987 g
- Trans Fat 2.18249154166667 g
- Calories 432 calories
Step-by-step
- Heat extra virgin olive oil in a large skillet over medium heat. Add onions then saute until just starting to turn golden brown and caramelized, about 20 minutes. Add 1 Tablespoon balsamic vinegar and stir to coat then push onions to outside edges of skillet.
- Turn heat up slightly then brush chicken breast halves with extra virgin olive oil and season both sides with garlic salt and pepper. Add to center of skillet then saute for 4-5 minutes a side, or until no longer pink in the center. Stir the onions once or twice along the outside edges while chicken is sauteing. Remove chicken to a plate then set aside.
- Turn heat to low then add remaining 2 Tablespoons balsamic vinegar, chicken broth, and honey to the skillet. Simmer for 1-2 minutes or until sauce is thickened then spoon over chicken and serve. I plated the chicken and sauce over cooked egg noodles.
The Onion Foundation
Balsamic vinegar provides the primary structural contrast through acetic acid that breaks down alliums during a twenty-minute low-heat sear. Slicing sweet onions uniformly ensures they collapse evenly without scorching in the extra virgin olive oil. Adding a tablespoon of vinegar midway through cooking deglazes the pan sugars, transforming raw bite into sticky, caramelized strands.
Protein Searing Mechanics
Pounding chicken breasts to an even half-inch thickness prevents moisture loss by equalizing internal cooking rates. Brushing the exterior with oil before seasoning guarantees the garlic salt and pepper adhere to the surface rather than falling directly into the hot metal. Searing at medium-high heat for four to five minutes per side develops a firm crust while keeping the interior at or below 165 degrees Fahrenheit.
Pan Reduction Dynamics
Chicken broth and honey added at the final low-heat stage emulsify with residual pan fats to build viscosity. Simmering this mixture for precisely two minutes concentrates the sugars without scorching the delicate honey proteins. Substituting bottled lemon juice for vinegar alters the pH balance significantly, requiring a reduction in liquid volume by half to prevent a watery sauce.
