1. Prepare the Chicken: Pat the chicken pieces dry with paper towels and season them generously with salt and pepper. This helps create a nice sear and ensures the chicken is flavorful from the start.

2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 3-5 minutes, stirring occasionally, until they are golden brown on all sides. The chicken doesn’t need to be cooked through at this point, just nicely seared. Remove the chicken from the skillet and set it aside on a plate.

3. Saute the Onions: Add the thinly sliced yellow onion to the same skillet, reducing the heat to medium. Cook for 5-7 minutes, stirring frequently, until the onions soften and start to turn translucent. They should be fragrant and slightly golden.

4. Deglaze with Balsamic: Stir in the minced garlic and cook for another minute until fragrant. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the vinegar simmer for 1-2 minutes until it has reduced slightly and thickened, coating the onions beautifully.

5. Build the Cream Sauce: Pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream and dried thyme. Return the browned chicken pieces to the skillet. Reduce the heat to low, cover, and let it simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

6. Add the Peas and Finish: Stir in the thawed frozen peas and cook for another 2-3 minutes, just until they are heated through. Taste the sauce and adjust seasoning with more salt and pepper if needed.

7. Serve Warm: Remove the skillet from the heat. Garnish with fresh chopped parsley, if desired, and serve immediately. The sauce will continue to thicken slightly as it cools.