New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


servings 439 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 439 calories; 22.5 g fat; 25.4 g carbohydrates; 33 g protein; 103 mg cholesterol; 130 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 200
  1. 257 Ratings

Most helpful positive review

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...

Most helpful critical review

My husband and I thought it was okay, but I will go to the trouble of making it again.

Most helpful
Most positive
Least positive

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...

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 pu...

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 breas...

This was delicious. Some parts of the recipe did not work out exactly as the recipe explained. For example the chicken took much longer to cook then 20 minutes and the balsamic vinegar/chicken s...

3 words..Oh My God! This recipe is fabulous. The onions and garlic take over the place, but the balsamic vinegar mellows the flavour. Used chicken breast instead of thighs and they were tender a...

This was very tasty. I used boneless, skinless chicken breasts and I cut the onions into larger chunks. The sauce helped to keep the chicken moist while it cooked. I used the extra broth mixture...

This was great. My Husband loved this recipe. I made a few modifications. I added mushrooms at the same time as the garlic. Used chicken breasts instead of leq guarters. The breasts were ten...

This dish was very good, a borderline 5. I also substituted chicken breast. Good flavor and texture. Added sliced mushrooms and saute'd them with the garlic. Sprinkled top with some green onion ...

This recipe sounds good from start to finish, and while it isn't a "quick" meal, it isn't incredibly time-consuming, either. I used boneless, skinless chicken breasts sliced in 1-inch strips in...