Balsamic Chicken with Vidalia Onions & Thyme

Vidalia onions and Balsamic chicken make for a delicious combination at the dinner table!

  • 3 Tbsp. All-purpose flour
  • ¾ tsp. Salt, divided
  • ½ tsp. Black pepper, divided
  • 1 lb. Boneless, skinless chicken breast, 4 pieces
  • 2 tsp. Olive oil
  • 1 Medium RealSweet® Vidalia onion, thinly sliced
  • 1 c. Chicken broth
  • 2 Tbs. Balsamic vinegar
  • 1 Tbsp. Fresh Thyme, chopped
  • 2 tsp. Butter
  1. On a plate, combine flour, ½ tsp. salt and ¼ tsp. pepper.
  2. Dredge chicken in flour mixture to coat; shake off excess.
  3. Heat oil in a large, nonstick skillet over medium-high heat; add chicken and cook, flipping once, until golden brown, about 7 minutes. Remove chicken and cover to keep warm.
  4. Add Vidalia onion to skillet and sauté over medium-high heat until lightly browned, about 4 minutes.
  5. Add broth, vinegar, thyme and remaining salt and pepper.
  6. Bring to a boil and cook, stirring often, until onions are tender, about 5 minutes.
  7. Remove skillet from heat and stir in butter until melted; spoon sauce over chicken.


Visit the USDA's Food Safety & Inspection Service website for tips on how to safely handle and cook chicken.

Prep Time

20 minutes

Cook Time

20 minutes

Tags: Dinner