Prep 15 mins
Cook 30 mins
Based on a Cooking Light recipe, this has been modified to suit my own tastes. The sweet onions and balsamic vinegar create a lovely contrast in flavors that pair together so well. I usually serve this with couscous or brown rice with a green vegetable such as zucchini or spinach. Reheats well for lunch the next day.
- 9.85 ml olive oil
- 453.59 g vidalia onions (3/8 inch square) or 453.59 g some other sweet onion, cut into large dice (3/8 inch square)
- 2.46 ml ground black pepper, divided
- 4 (680.38 g) skinless chicken thighs
- 1.23 ml dried oregano
- 2.46 ml dried thyme
- 24.64 ml balsamic vinegar, divided
- 14.79 ml chopped parsley (optional)
- Heat the oil in a large nonstick skillet over medium heat.
- Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
- Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 teaspoons balsamic vinegar.
- Cover, reduce heat, and simmer 25 minutes or until chicken is done.
- Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates.
- Stir in 1 teaspoon vinegar, and sprinkle with parsley.
Delicious recipe. We cooked the chicken first then the onions, then put the chicken back in and did the rest. Was very good.
This is a great dish! I love that you can throw the chicken in raw, some days I need as few steps as possible :) I will definitely be making this again. Thanks for posting!
The whole family RAVED about this meal! I had a package of boneless skinless chicken thighs that I had thawed out unsure of exactly what I intended to do with them. This recipe was so incredibly easy and quick that it was on the table with some oriental noodles (they cook faster than regular pasta) and a garden salad in no time. As my 10-year old son said, "Mom, this one's a keeper!"