Best 9 Chicken And Carmelized Onions Recipes

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**Chicken and Caramelized Onions: A Flavorful and Versatile Dish for Any Occasion**

Chicken and caramelized onions is a classic combination that can be enjoyed in many different ways. The tender, juicy chicken pairs perfectly with the sweet, savory caramelized onions, creating a dish that is both flavorful and versatile. Whether you're looking for a quick and easy weeknight meal or an elegant dish to serve at a dinner party, chicken and caramelized onions is a great option. This article features a collection of recipes that showcase the many ways to enjoy this delicious combination, from simple one-pan skillet meals to hearty casseroles and even a flavorful pasta dish. With so many options to choose from, you're sure to find a recipe that suits your taste and cooking style.

Let's cook with our recipes!

CHICKEN IN CARAMELIZED ONION SAUCE RECIPE



Chicken in Caramelized Onion Sauce Recipe image

This chicken is so tender and the caramelized onion sauce takes it to a whole new level of flavor! Serve with rice and veggies for a complete meal!

Provided by Mindee

Categories     Chicken

Time 50m

Number Of Ingredients 8

2 Tbs Olive Oil
2 Large Onions, halved and sliced (This is about 2 slightly heaping cups.)
3/4 Cup Flour
3/4 tsp Garlic Powder
3/4 tsp Seasoning Salt
4 Tbs. Butter
6 Chicken Breasts (boneless, skinless)
2 Cups Chicken Broth

Steps:

  • Heat the olive oil in a 12 inch frying pan, over medium high heat. Stir in the onions. Just stir here and there for the first 5 to 7 minutes.
  • Once onions start to brown, stir more frequently. Onions should be browning not blackening. If your onions are getting too dark turn down your heat a bit. If the onions begin to stick to the bottom of the pan, pour a little water in and stir the onions around.
  • The onions should be fully caramelized in 12 to 15 minutes. All the onions should be browned with a few black pieces here and there. Remove from heat and set the finished onions aside in a bowl.
  • Whisk the flour, garlic powder and seasoning salt together.
  • Return the uncleaned frying pan back to the stove and melt the butter to sizzling over medium low heat.
  • Coat the chicken breasts in the flour mixture on both sides. Shake off the excess. Brown the chicken breasts on both sides in the butter. Place browned pieces of chicken on a plate to the side of the pan.
  • Carefully pour a little chicken broth into the frying pan and swirl it around to remove any of the browned, cooked to the bottom bits. Whisk in the remaining broth and bring to a simmer.
  • Return the onions to the pan. Return the browned chicken to the pan in single layer. Simmer until the chicken is cooked through and the sauce has slightly thickened. Serve.

Nutrition Facts : ServingSize 1 Chicken Breast, Calories 519 calories, Sugar 2.7 g, Sodium 724.7 mg, Fat 19.9 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 17.6 g, Fiber 1.4 g, Protein 64.1 g, Cholesterol 220.6 mg

CARAMELIZED ONION AND GARLIC CHICKEN



Caramelized Onion and Garlic Chicken image

This caramelized onion and garlic chicken recipe is easy and delicious, and the onion and garlic mixture keeps the chicken moist and tender.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoon olive oil (divided)
2 large onions (yellow or sweet; sliced )
4 cloves garlic (minced)
1/3 cup brown sugar
2 tablespoons white wine vinegar
4 split chicken breasts (bone-in, skinless)
Salt and pepper (to taste)

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
  • Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
  • Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
  • Spread the onion and garlic mixture over the top of the chicken breasts.
  • Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
  • Let the chicken rest for 5 minutes before serving.

Nutrition Facts : Calories 537 kcal, Carbohydrate 22 g, Cholesterol 165 mg, Fiber 1 g, Protein 59 g, SaturatedFat 5 g, Sodium 225 mg, Sugar 18 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS



Roasted Chicken with Risotto and Caramelized Onions image

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  • Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  • Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN & CARAMELIZED ONION GRILLED CHEESE



Chicken & Caramelized Onion Grilled Cheese image

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 large sweet onions, thinly sliced
3/4 teaspoon salt, divided
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 cup mayonnaise
1/3 cup finely chopped roasted sweet red peppers
8 slices sourdough bread
12 slices Swiss cheese
2 tablespoons butter, softened

Steps:

  • In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS



Chunky Chicken Salad with Grapes and Pecans image

This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1/4 cup chopped sweet onion, optional
Lettuce leaves or whole wheat bread slices, optional

Steps:

  • In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.

Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN WITH BRIE AND CARAMELIZED ONIONS



Chicken with Brie and Caramelized Onions image

This recipe was developed as a simple alternative to typical Valentine's fare for one of my client's Valentine's Day Dinner. It was a great success and so easy to prepare.

Provided by Lia Soscia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 14

½ cup unsalted butter
1 large sweet onion, thinly sliced
2 tablespoons white sugar
½ cup all-purpose flour
salt and freshly ground black pepper to taste
1 egg
1 tablespoon water
4 small skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
¼ cup olive oil
4 ounces triple cream Brie - thinly sliced and rind removed
2 tablespoons butter
½ cup vermouth
1 tablespoon dried thyme
2 tablespoons arrowroot

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
  • Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
  • Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
  • Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
  • Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
  • While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.

Nutrition Facts : Calories 1506.2 calories, Carbohydrate 60.8 g, Cholesterol 405.5 mg, Fat 108.6 g, Fiber 2.9 g, Protein 57.9 g, SaturatedFat 52.4 g, Sodium 580.3 mg, Sugar 20.9 g

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE



Chicken With Caramelized Onion and Cardamom Rice image

A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.

Provided by Julia Moskin

Time 1h

Yield 4 servings

Number Of Ingredients 15

3 tablespoons sugar (40 grams)
2 1/2 tablespoons barberries, or use currants (25 grams)
4 tablespoons olive oil
2 medium onions, thinly sliced (2 cups, or 250 grams)
2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered
Salt and freshly ground black pepper
10 cardamom pods
Rounded 1/4 teaspoon whole cloves
2 long cinnamon sticks, broken in two
1 2/3 cups basmati rice (300 grams)
2 1/4 cups boiling water (550 milliliters)
1 1/2 tablespoons flat-leaf parsley leaves (5 grams), chopped
1/2 cup dill leaves (5 grams), chopped
1/4 cup cilantro leaves (5 grams), chopped
1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)

Steps:

  • Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
  • Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
  • Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
  • Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams

CHICKEN WITH CARAMELIZED ONIONS



Chicken with Caramelized Onions image

You would not believe the flavor that comes out of such a simple recipe. The onion cheese combination is delicious. Swiss can be substituted but you won't get nearly the flavor. Recipe comes from a cookbook by Pol Martin.

Provided by richabby

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, peeled and sliced
4 boneless chicken breasts
1 teaspoon teriyaki sauce
1 lemon, juice of
1/2 cup gruyere cheese
salt
pepper

Steps:

  • Heat half of oil in frying pan over medium heat.
  • Add onions and cook 15 minutes, stirring occasionally.
  • Season with salt and pepper during cooking.
  • Onions should become golden brown and caramelized.
  • Remove onions from pan and set aside.
  • Heat remaining oil in the same pan.
  • Add chicken and season with salt and pepper.
  • Cook 5 minutes on each side over medium heat.
  • Add teriyaki sauce and lemon juice.
  • Cook 1 minute.
  • Transfer chicken breasts and all juices to ovenproof baking dish.
  • Top with onions and all juices.
  • Sprinkle with cheese.
  • Broil 3 minutes in the oven til cheese is bubbly.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Choose the Right Pan: Use a large skillet or Dutch oven that is big enough to hold all of the ingredients comfortably. A heavy-bottomed pan will help to evenly distribute the heat and prevent burning.
  • Don't Crowd the Pan: When searing the chicken, do not overcrowd the pan. This will prevent the chicken from cooking evenly and will cause it to steam instead of sear.
  • Use a Meat Thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165°F (74°C).
  • Caramelize the Onions Slowly: Caramelizing the onions takes time and patience. Cook them over low heat until they are golden brown and sweet. Don't rush this process, or the onions will burn.
  • Deglaze the Pan: After removing the chicken from the pan, deglaze the pan with white wine or chicken broth. This will help to loosen any browned bits and add flavor to the sauce.
  • Thicken the Sauce: If you want a thicker sauce, you can add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water, while a roux is made by cooking equal parts flour and butter.
  • Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs such as parsley, thyme, or rosemary. This will add a pop of color and flavor.

Conclusion:

This classic dish of chicken and caramelized onions is sure to please everyone at your table. The tender chicken, sweet and savory onions, and creamy sauce come together to create a delicious and satisfying meal. With a few simple tips and tricks, you can easily make this dish at home. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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