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+ servings

Chicken Breast with Cipollini Onion Cream Sauce

Quick pan roasting makes clean up a snap and produces a wonderful sauce!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people


  • 4 chicken breasts boneless, skinless and trimmed
  • 12 oz cipollini onions (about 12-15) peeled and left whole
  • 1 tbs peanut oil
  • 1 tbs kosher salt
  • 1/2 tbs course ground black pepper
  • 1 tbs pink peppercorns lightly cracked in a mortar/pestle
  • 1/2 tbs granulated garlic
  • 1 tsp thyme
  • 1 tsp rosemary chopped
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • 2 tbs Italian parsley chopped


  • Preheat oven to 400 degrees in a small bowl, add salt, pepper, peppercorns, garlic, thyme and rosemary and mix. Rinse and pat dry chicken breasts, then season each breast with seasoning.
  • In a skillet over medium high heat, heat oil, then add chicken breasts and allow to sear for 1 1/2 to 2 minutes, then flip over. After flipping, sprinkle with italian parsley and add in cipollini onions to pan. Cook for another 1 1/2 to 2 minutes.
  • After both sides have seared, take pan and place in oven. Cook for 25-30 minutes or until chicken breasts reach 165 degrees internal temperature. Carefully remove skillet from oven and place on a stove top. Remove chicken breasts, set on a plate and loosely tent with foil. Leave the onions in the pan.
  • Turn stove top to medium high. Using a spoon, scrape the pan to loosen the "fond" or tasty browned bits stuck to the skillet while reducing any accumulated juice from the chicken.
  • Add in 1/4 cup chicken stock, continuing to stir and incorporate fond into sauce. As chicken stock reduces add white wine and whisk until reduces by half
  • Pour in heavy cream and whisk while cooking until slightly thickened. Remove from heat.
  • Plate chicken breast and spoon over sauce. Enjoy!
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