- 4 tbsp Olive oildivided
- 4 Red onionthinly sliced
- 6 sprigs Fresh thymeleaves chopped
- 2 tsp Honey
- 4 tbsp Red wine vinegar
- 4 Chicken Breastskinless, boneless
- 14 oz Cherry tomatoeshalved
- Saltto taste
- Black pepperto taste
- 4 cups Arugula
Chicken with Onion Tomato Sauce
I love that this Chicken with Onion Tomato Sauce recipe comes together in half an hour. It relies on simple ingredients and spices you are likely to have on hand yet delivers a big flavor. Pan-seared chicken breasts seasoned simply with salt and fresh black pepper and served with caramelized red onion sauce and burst cherry tomatoes. It’s an easy 30-minute dinner that everyone will love!
The recipe is pretty straightforward. Start with the onions. Sauté the thinly sliced onions and thyme for about 5 minutes. Then add the honey and red wine vinegar and let simmer for 15 minutes. Now, you need to pound the chicken breasts. The goal is to make them more even. Use a rolling pin to pound the chicken breasts between two pieces of plastic wrap to even thickness. Season with salt and black pepper. Add the chicken to the hot skillet with olive oil and pan-sear it. Meanwhile, add the cherry tomatoes to the pan with onions and cook until the tomatoes start to burst. Serve the chicken over a bed of greens and topped with onion tomato sauce. Enjoy!
To make the Chicken with Onion Tomato Sauce, you will need the following ingredients:
Steps to make Chicken with Onion Tomato Sauce
Add honey and vinegar
Pound chicken breasts and season
In a skillet, heat 2 tablespoons olive oil and add the chicken. Cook the chicken breasts until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and cook until the chicken is cooked and golden brown, about 4 to 5 minutes. Once cooked, remove the skillet from heat and let the chicken stand in the skillet for 3 minutes before serving.
Add tomatoes to onions