Entree

Caramelized Onion Chicken Breasts

October 16, 2020 /

The inspiration for this recipe was a giant onion I purchased from the grocery store.

Recipe Snapshot Serves: 4Time: 1 HourLevel: Easy

When people started stockpiling groceries during the Coronavirus pandemic, we were all pushed to be a little more creative in the kitchen. I usually go into the grocery store with meals in mind, but now I had to be ready to change course. When the only onions left in the store were the size of my head, I decided I needed to caramelize. This recipe is so easy and packed with flavor, not to mention it’s a one pot meal!

What you’ll need…

4 Thinly sliced chicken breasts (or chicken breasts pounded thin)
Salt
Pepper
Garlic Powder
Crushed Red Pepper Flakes
2 Tablespoons Vegetable Oil
1 Clove Garlic - Minced
1 Large Onion - Sliced
4 Tablespoons - Separated
1 Tablespoon Flour
1 ½ Cups Chicken Stock

Get Cooking…

In a large skillet or pan, add 2 tablespoons of butter and melt then add the garlic clove, and onion. Let the onions caramelize, about 30 minutes, stirring every few minutes. When the onions are soft and golden brown, remove from pan and place in an oven-safe serving dish. Keep warm in the oven.

Next, heat the vegetable oil over medium heat. Place two pieces of chicken in the pan, careful not to overcrowd. (You’ll have to cook the chicken in batches to ensure there isn’t so much moisture in the pan. You want to get a little browning on the edges of the chicken.) While the first side is cooking, lightly sprinkle the chicken with salt, pepper, garlic powder, and crushed red pepper flake to taste. When the chicken starts to release from the pan, flip over and repeat seasoning on each side. Once the chicken is fully cooked through, remove from the pan and keep warm in the oven on top of the caramelized onions. Repeat until all chicken pieces are cooked. 

In the same pan, add the last two tablespoons of butter and let melt. Once butter is melted, add flour to the butter and stir – making a roux. Let the roux cook for a few minutes to get a nice toasted, nutty flavor. You don’t want the raw flour taste to come through. Lastly, slowly stir in the chicken stock ½ cup at a time. Stop adding stock when the sauce gets to the desired consistency. I like the sauce to the be a little on the thin side. Turn the heat off and pour the sauce over the chicken and onions. Serve promptly.