A delightful twist on roasted chicken, combining aromatic herbs with a luscious honey cream sauce.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated to maintain consistent cooking temperature.
Season the chicken breasts with salt, pepper, and half of the thyme.
Rub the seasoning evenly to enhance the flavor.
Melt the butter in a skillet over medium-high heat.
Use a skillet with a heavy bottom for even heat distribution.
Brown the chicken breasts on both sides in the skillet, about 3 minutes per side.
Don't overcrowd the skillet; cook in batches if needed.
Transfer the chicken to a baking dish and set aside.
Arrange the chicken in a single layer for even cooking.
In the same skillet, sauté the onion with the remaining thyme until softened.
Stir frequently to prevent the onion from burning.
Deglaze the skillet with white wine and vinegar, scraping up any browned bits.
This step adds depth to the sauce by incorporating the browned bits.
Stir in the cream and honey, and simmer until the sauce thickens.
Keep stirring to prevent the sauce from curdling.
Pour the sauce over the chicken in the baking dish.
Ensure the chicken is evenly coated with the sauce.
Bake the chicken in the oven for an additional 10 minutes, or until fully cooked.
Check the internal temperature of the chicken to ensure it's cooked through.
Serve the chicken with the sauce drizzled on top and enjoy!
Garnish with fresh thyme for a touch of elegance.
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