Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce


"I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired."

Ingredients {{adjustedServings}} servings 439 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
  3. Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
  4. Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
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Reviews 190

  1. 245 Ratings


I have made this recipe several times now and my husband and I have enjoyed it thoroughly. After the first time, I made some changes and fine tuned it with much success. I did the following: 1)I sauted the onions at medium heat, it takes too long on low heat and they don't soften enough. 2)I covered the chicken/onion mixture with only a drizzle of balsamic and stock, and prepare the sauce while it bakes(is quicker that way) 3)I simmered the sauce until it had reduced by half, then I added 2 tbsp butter and 1 tbsp dijon mustard to thicken. Used a whisk to combine them, and then poured over chicken and baked 5 more minutes. Also, it is great with pork chops as well, and the sauce marries nicely with baked asparagus too! Thanks for sharing!


WONDERFUL!!! What a hit! I changed just a few things just like in someone before post. I used boneless skinless chicken breast just because we prefer these. I made recipe as it said until you put it in the oven. I put the chicken in a oven dish, added HALF the stock and just a drizzle of the Balsamic, covered and put in oven. I put the remaining stock and 1/2 cup of Balsamic in a pan on stove. I boiled until it reduced by half. I then added 2 tablespoons of butter and 1 tablespoon of spicy mustard. You probably could use a dijon like someone else had suggested, its just what i had on hand. I mixed that to thicken it a bit, poured it over the chicken, and let it cook for the remaining 10 minutes. This is a "make'er again", for sure!! Thank you.


I was looking for an onion/balsamic vinegar/chicken dish and found this one to be closest to what my taste buds were looking for. Although I did change it up a little bit. I used chicken breasts sliced into medallions, which I seasoned w/ S&P and coated in flour. I caramelized the onions in one pan and sauteed the chicken in another. Once the onions were done I added the liquids and brought it up to a simmer and added the cooked chicken. Then I simmered everything for 20 - 30 minutes to allow the sauce to reduce. I left out the tomatoes because I didn't have any and my children probably wouldn't eat them. Next time I will add them for flavor and just remove the tomatoes from my children's servings. A final thought, use REALLY GOOD vinegar for best results. I would give it 5 stars but I felt I altered the recipe too much to do so.