Sautéed Chicken with Caramelized Onion and Thyme Butter

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken breasts pan-seared and finished with a rich caramelized onion and thyme butter sauce. This Mediterranean-inspired New Year's recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, thinly sliced yellow onion
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 2, minced garlic cloves
• 1/4 cup chicken broth

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes on the first side without moving them until golden brown, then flip and cook another 4-5 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and set aside.
3. Step 3: Reduce heat to medium and add 1 medium thinly sliced yellow onion to the same skillet. Stir often and cook for 10-12 minutes until the onions turn a deep golden brown and smell sweet and caramelized.
4. Step 4: Add 3 tbsp unsalted butter, 1 tbsp fresh thyme leaves, and 2 minced garlic cloves to the onions, stirring constantly for 1-2 minutes until the butter melts and the garlic is fragrant but not burnt.
5. Step 5: Pour in 1/4 cup chicken broth, scraping up any browned bits from the pan, and simmer for 2 minutes until the sauce slightly thickens.
6. Step 6: Return the chicken breasts to the skillet, spoon the caramelized onion butter sauce over them, and cook for an additional 1-2 minutes to reheat and meld flavors before serving.