Chicken with onion thyme sauce takes juicy chicken breasts and smothers them in a richly fragrant onion and herb concoction. This savory chicken dish comes together in one skillet in around 30 minutes total.
Why this recipe works
Chicken with onion thyme sauce is quick and easy to make with caramelized onions and a gorgeous pan sauce spooned over tender chicken breasts.
This mouth-watering dish is a simple way to dress up chicken with savory flavors and an herbaceous sauce that’s great for using your surplus of homegrown thyme. Have extra to put to use? Whip up some roasted red potatoes or air fryer acorn squash to serve alongside your chicken!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Our chicken breasts were rather large, so we needed a total of 20 minutes cook time. If your breasts are smaller, you can adjust the time down accordingly. Chicken should be cooked to an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the meat.
SAUCE – We highly recommend using fresh thyme instead of dried. The flavor is so much better. You can substitute the rice vinegar with balsamic if preferred.
How to Make Chicken with Onion Thyme Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Dump flour onto a shallow plate. Add half of the salt and half of the pepper. Combine with a fork.
- Pat chicken breasts dry with paper towels. Using gloved hands, dip each chicken breast into the flour mixture, gently pressing to adhere. Dredge both sides and gently shake off excess. Repeat for all remaining chicken breasts.
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, a total of 20 minutes, or until browned and cooked through. Remove to a plate; cover to keep warm.
TIP – Covering the skillet during the end of the cooking time can help the center of the chicken cook faster.
- Add onion to the brown bits in the skillet and sauté 1 to 2 minutes until lightly browned.
- Add garlic and cook another minute or two, stirring occasionally.
- Add broth, rice vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Stir together.
- Bring to a boil and cook, stirring often, 7-10 minutes or until onions are soft and sauce is syrupy.
- Add chicken back to the skillet, turning once or twice to coat. Heat through and serve.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium-low heat.
Serving Suggestions
Serve chicken with onion thyme sauce over or alongside rice, mashed potatoes, or pasta with a side of roasted brussels sprouts, broccoli, carrots, green beans, or asparagus. Enjoy warm from the skillet.
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Chicken with Onion Thyme Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds boneless skinless chicken breasts
- ¼ cup all purpose flour
- ¾ teaspoon salt divided
- ¾ teaspoon freshly ground black pepper divided
- 2 Tablespoons olive oil
- 1 large onion halved and sliced thin
- 3 cloves garlic minced
- 1 cup chicken broth
- 2 Tablespoons seasoned rice vinegar
- 2 Tablespoons fresh thyme leaves or 1/2 teaspoon dried
Things You’ll Need
Before You Begin
- We highly recommend using fresh thyme instead of dried. The flavor is so much better.
- Our chicken breasts were rather large, so we needed a total of 20 minutes cook time. If your breasts are smaller, you can adjust the time down accordingly. Cook chicken to an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the meat.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium-low heat.
Instructions
- Dump flour onto a shallow plate. Add half of the salt and half of the pepper. Combine with a fork.
- Pat chicken breasts dry with paper towels. Using gloved hands, dip each chicken breast into the flour mixture, gently pressing to adhere. Dredge both sides and gently shake off excess. Repeat for all remaining chicken breasts.
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, a total of 20 minutes, or until browned and cooked through. Remove to a plate; cover to keep warm.TIP – Covering the skillet during the end of the cooking time can help the center of the chicken cook faster.
- Add onion to the brown bits in the skillet and sauté 1 to 2 minutes until lightly browned.
- Add garlic and cook another minute or two, stirring occasionally.
- Add broth, rice vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Stir together.
- Bring to a boil and cook, stirring often, 7-10 minutes or until onions are soft and sauce is syrupy.
- Add chicken back to the skillet, turning once or twice to coat. Heat through and serve.
Nutrition
Amanda Davis
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Miriam says
Sounds delicious, but I prefer bone-in dark meat. How can I adjust the recipe for that?
Amanda Davis says
I’m assuming since you said bone-in, you meant that you want to cook whole thighs with this dish instead of cutting up the raw thigh meat? If that’s the case, you could simply cook the thighs in a skillet with some olive oil and then toward the end of cooking time, add in garlic, parsley, and butter. Turn the thighs to coat, then remove, add flour and make the gravy.