Balsamic Chicken with Caramelized Onions


I use olive oil.  A lot of it.

It’s my preferred choice of “oil” for cooking.  So it’s a definite BONUS when there are extra savings available for olive oil.

Now on to the sweet caramelized onions…

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Balsamic Chicken with Caramelized Onions

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 55 minutes


  • 1 package chicken breasts (about 1.3 lbs) ($2.33)
  • 1/3 cup olive oil ($.40)
  • 1/3 cup balsamic vinegar ($.20) I used a balsamic white wine vinegar…which explains why my chicken isn’t dark in the photo. A dark balsamic vinegar will turn the chicken brown!
  • Salt and pepper, to taste
  • 1 medium butternut squash ($1.03) STILL on sale for $.49/lb!
  • 2 Tbsp maple syrup (free)
  • 1 medium onion ($.30)
  • 1 tsp olive oil ($.03)
  • 1 tsp sugar ($.01)
  • 1/2 bag romaine lettuce ($.25) Bought on sale with store mailer coupon for $.50!
  • 1 small apple ($.25)
  • Salad dressing ($.25)


  • Place chicken breasts into glass baking dish. In small bowl, whisk olive oil and balsamic vinegar with salt and pepper. Pour over the chicken breasts. Cover with plastic wrap. Marinate at least 30 minutes in the refrigerator. I started these guys marinating right after breakfast…and mmm! The longer the marinating time, the better!
  • Remove plastic wrap and bake chicken at 350 for 45-55 minutes, or until no longer pink in the center.
  • Bake butternut squash. When finished, scrape out flesh into bowl and stir in 2 Tbsp maple syrup for some extra sweetness!
  • Caramelize the onions.
  • Add onion slices to skillet with 1 tsp olive oil and 1 tsp sugar.  Cook over medium high heat for 20-25 minutes, or until turn golden brown.  Stir often! I did not do this, but thought of it while eating.  I should have/suggest that you add a dash of balsamic vinegar as the onions are nearing the end of their caramelization!
  • Chop apples and toss over lettuce with dressing.
  • Serve Balsamic Chicken with Caramelized Onions, Maple Sweetened Squash and Salad.

Cost $5.05

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  1. Christy says

    I get tired of making of using chicken the same way so this will be something I can’t wait to try and it’s pretty healthy! Doesn’t get any better than this..Thank you!!

  2. says

    I didn’t even know balsamic vinegar came in a white color. I was wondering why the chicken wasn’t darker.

    Looks good though.

    I also use olive oil over other kinds.

  3. Nicole Rod says

    Hi Erin!
    you mentioned that you use a lot of Olive oil, I wanted to tell you about a good deal (I think?) on it this week. If you live near a Cost Plus World Market, they have a large tin/jug of it (1 or 2 liters) on sale for 7.99 this week.

    Love your site! Thanks for all the great recipes! (it’s because of you that I have pre-cooked beans, rice, hamburger, chicken, etc portioned out in baggies in my freezer- My husband thinks he loves me, but if he knew the truth he would love YOU! LOL)

  4. amy m. says

    Just wondering how you get free maple syrup. I have never been able to find a good deal on this, but we have to buy it over regular syrup because of a corn allergy.

    Thanks for your site!!! LOVE it!!!!

  5. Holly says

    Silly question, but do White Wine Balsamic and regular Balsamic vinegar have the same taste?

    I could only find regular dark Balsamic Vinegar in the store, so I hope it’s the same. I don’t mind if it turns the chicken an odd color.


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