A rich and flavorful dish that combines tender chicken thighs with sweet roasted onions, tangy sun-dried tomatoes, and a luscious creamy balsamic sauce. Perfect for a comforting dinner!
Ingredients:
1.7 pounds boneless, skinless chicken thighs, cut into strips
3 large yellow onions, thinly sliced
1 head of garlic, top trimmed
½ cup sun-dried tomatoes, chopped
1 tablespoon balsamic vinegar
Heavy drizzle of olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried Italian herb blend
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup heavy cream
1 handful fresh parsley, chopped
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Vegetables: Spread the sliced onions and the whole head of garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes, or until the onions are caramelized and the garlic is soft.
Cook the Chicken: In a large skillet over medium-high heat, add a drizzle of olive oil. Season the chicken strips with paprika, dried Italian herbs, garlic powder, and onion powder. Sauté the chicken until golden brown and cooked through, about 6-8 minutes.
Combine Ingredients: Once the onions and garlic are done roasting, remove them from the oven. Squeeze the roasted garlic cloves out of their skins and add them to the skillet with the chicken. Stir in the sun-dried tomatoes and balsamic vinegar, cooking for an additional 2-3 minutes.
Add Cream: Pour in the heavy cream, stirring to combine. Let the mixture simmer for a few minutes until slightly thickened. Adjust seasoning with salt to taste.
Garnish and Serve: Remove from heat and stir in the chopped fresh parsley. Serve warm over rice, pasta, or alongside crusty bread to soak up the delicious sauce!
Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 400 kcal per serving | 🍽️ Servings: 4 servings