Instructions:
Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly mist a baking dish with cooking spray and set it aside.
Sauté the Onions: In a large skillet, melt the unsalted butter over medium to high heat. Add your sliced onions and sauté for approximately 5 minutes, stirring them occasionally, until they start to soften.
Infuse Flavors: Lower the skillet heat to medium. Toss in the finely chopped garlic, black pepper, and fresh thyme. Stir and cook for an additional minute until fragrant.
Turn Onions into Jam: Pour in the low sodium beef broth along with the aged balsamic vinegar. Continue cooking, stirring occasionally, until the onions soften significantly and adopt a jammy, caramelized texture. This will take around 10 minutes.
Assemble the Dish: Lay about a third of your caramelized onions into the bottom of the prepared baking dish. Place the boneless skinless chicken breasts on top of the onions. Season the chicken with a sprinkling of sea salt.
Cheese It Up: Pile on the remaining caramelized onions evenly over the chicken breasts. Smother the top with the shredded mozzarella and grated Parmesan cheese.
Bake to Perfection: Slide the dish into the preheated oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Notes:
For uniformly cooked chicken, ensure all breasts are roughly the same size. If they are too thick, you can halve them diagonally to ensure even cooking.
Feel free to adjust the seasoning to suit your palate.
ADVERTISEMENT
