Chicken with onion thyme sauce is a quick and easy weeknight meal made with caramelized onions and a gorgeous pan sauce spooned over tender chicken breasts.
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.
Notes
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.