1. Preheat your oven to 400°F. Toss the sliced onions with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them out on a rimmed baking sheet in an even layer.
2. Roast the onions in the oven for about 25-30 minutes, stirring halfway through, until they’re deeply caramelized and golden brown. This step is where the magic happens — take your time and let the onions develop that rich sweetness.
3. While the onions roast, season the chicken breasts generously with salt, pepper, and thyme.
4. Heat the remaining tablespoon of olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken breasts and sear for about 4-5 minutes on each side until they’re golden brown but not fully cooked through. Remove the chicken and set aside.
5. Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant — don’t let it burn, or it’ll turn bitter.
6. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until it reduces slightly and thickens.
7. Stir in the heavy cream gently, and bring the sauce to a low simmer. The sauce will turn a lovely pale brown, thick and creamy.
8. Add the roasted onions to the skillet, stirring them into the sauce, then nestle the chicken breasts back into the pan. Spoon some sauce and onions over the top.
9. Cover and let the chicken cook gently in the sauce for another 8-10 minutes or until the chicken is cooked through (internal temperature should reach 165°F).
10. Before serving, taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley if you like a pop of color and brightness.

When I first made this for my friends here in Portland, I was reminded of those evenings on the farmhouse porch, where food and stories mingled effortlessly. The slow roasting and gentle simmering bring out layers of flavor — a little like how memories deepen over time.