Juicy Skillet Chicken Breasts with Balsamic Red Onion and Plum by Daphne Oz

Total Time
40 min
20 min
20 min
Ah chicken breast, the most versatile meat! Where other recipes may have had you thinking such a lean piece of protein could only be dry and tough, this recipe brings together a juicy preparation, made even saucier with a devastatingly sweet and tangy mix of balsamic red onions and ripe plums! And the best part? It’s all done in one pan! Any leftovers can be stored up to 3 days, refrigerated in an airtight container…but I don’t expect there to be any.


Onion powder

2 tsp

Garlic powder

1 tsp


1 tsp

Fresh thyme

2 tsp, divided

Kosher salt

1 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (4 oz) pieces, patted dry and pounded 1-inch thick

Olive oil

2 Tbsp, divided

Unsalted butter

1 Tbsp

Uncooked red onion(s)

1 large, thinly sliced


8 item(s), medium, pitted and quartered

Balsamic vinegar

¼ cup(s)


  1. In a large bowl or zip top bag, add the onion and garlic powders, paprika, 1 tsp thyme, and salt, and mix or shake to combine. Add the chicken breasts and drizzle 2 tsp oil over top, then toss to coat with the spice mix on all sides. Set the chicken aside for 20 minutes on the counter or up to 1 day covered in the refrigerator. (If you refrigerate the chicken, remove it to the countertop 20 minutes before you are ready to cook to let the chill wear off.)
  2. When ready to cook, add the remaining 4 tsp oil to coat the base of a large cast iron skillet. Once the oil is shimmering over medium-high heat, add 2 chicken breasts, being careful not to let them touch or overcrowd the pan (this leads to steaming and a less than ideal texture on your finished bird!). Sit back and relax, and flip your chicken to the other side when it releases itself from the surface of the pan, somewhere around 6 to 7 minutes.
  3. Add ½ tbsp butter to the pan, and continue to cook chicken another 5 to 6 minutes or until the juices run clear and the internal temperature reads 160°F. Spoon the melted butter and any pan drippings over the cooking chicken several times. Once cooked, remove the chicken to a serving plate and repeat the process with the remaining chicken and butter, then set this aside to rest at least 5 minutes to finish cooking and allow juices to reabsorb (it will reach 165°F during this process).
  4. Next, add the onion, plums, and remaining 1 tsp thyme to the same pan and stir to coat with all the remaining juices, then add the vinegar. Bring the sauce to a boil and use a wooden spoon to scrape up any lovely brown bits that might be sticking to the bottom of the pan, then drop to a simmer and taste for seasoning; adjust with salt and pepper as needed. Continue to cook to desired consistency, another minute or so. Serve each piece of chicken with a spoonful of the plum sauce over top and enjoy!
  5. Serving size: about 3 oz chicken and 2 tbsp sauce