Best 7 Chicken With Caramelized Baby Onions And Honey Recipes

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Indulge in a culinary journey with our delectable Chicken with Caramelized Baby Onions and Honey. This tantalizing dish presents a symphony of flavors, textures, and aromas that will leave your taste buds dancing. Succulent chicken pieces are lovingly browned and braised in a luscious honey-infused sauce, creating a tender and juicy masterpiece. Nestled alongside are caramelized baby onions, adding a delightful sweetness and savory depth to each bite. This main course is not just a meal, but an experience that will transport you to a world of culinary bliss.

But that's not all! This article offers a treasure trove of additional recipes to satisfy your every craving. Dive into the creamy comfort of our Creamy Lemon Chicken Pasta, where tender chicken mingles with a velvety lemon sauce and al dente pasta. For a taste of the Mediterranean, try our vibrant One-Pot Mediterranean Chicken and Rice, a delightful medley of flavors and textures. If you're craving something hearty and comforting, our Chicken and Dumplings will hit the spot, featuring fluffy dumplings swimming in a savory chicken broth. And for a quick and easy weeknight meal, our Sheet Pan Chicken Fajitas are a colorful fiesta of grilled chicken, bell peppers, and onions, served with warm tortillas and your favorite toppings.

With these recipes at your fingertips, you'll have a culinary adventure waiting for you every night of the week. So, gather your ingredients, ignite your culinary passion, and let the flavors dance on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN W/ CARAMELIZED BABY ONIONS & HONEY (DJAJ BIL ASSAL)



Chicken W/ Caramelized Baby Onions & Honey (Djaj Bil Assal) image

This was taken from "Arabesque" by Claudia Roden....This is one of the classics of Moroccan cooking and this version, with shallots or baby onions, is sensational. The art is to reduce the sauce at the end until it is rich and caramelized. It is important to taste it in order to get the right balance between sweet and savory. Preparation time is approximate. I have not made this yet. It is here for safe keeping... but it looks yum. :)

Provided by marggie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shallots or 1 lb baby onion
1 onion, chopped
4 tablespoons sunflower oil
good pinch saffron thread
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 chicken, cut up in 6-8 pieces
1 -1 1/2 tablespoon clear honey
1 pinch salt and black pepper
sesame seeds or almonds

Steps:

  • To peel shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
  • Sautee the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
  • Add about 1 cup of water and cook, covered, over a low heat, turning the pieces over, for about 15 min or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the pieces and stir the onions occasionally; add a little water, if necessary.
  • Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water is evaporated and the onions are brown, caramelized, and so soft that you could crush them.(As they say in Morocco, "with your tongue".).
  • Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.

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

CHICKEN WITH CARAMELIZED BABY ONIONS AND HONEY



Chicken with Caramelized Baby Onions and Honey image

Categories     Sauce     Chicken     Onion     Side     Honey

Yield serves 4

Number Of Ingredients 10

1 pound shallots or baby onions
1 onion, chopped
4 tablespoons sunflower oil
Good pinch of saffron threads
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 chicken, cut up in 6 or 8 pieces
Salt and black pepper
1 to 1 1/2 tablespoons clear honey
To garnish: 1/2 cup blanched almonds or a handful of sesame seeds (optional)

Steps:

  • To peel the shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
  • Sauté the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, and cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
  • Add about 1 cup water and cook, covered, over a low heat, turning the pieces over, for 15 minutes, or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the chicken pieces and stir the onions occasionally; add a little water, if necessary.
  • Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water has evaporated, and the onions are brown, caramelized, and so soft that you could crush them, as they say in Morocco, "with your tongue."
  • Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.

CARAMELIZED GARLIC & ONION CHICKEN



Caramelized Garlic & Onion Chicken image

Try the perfect entrée with this garlic and onion chicken. Caramelize Garlic & Onion Chicken has a tangy sauce that's delectable in every bite.

Provided by My Food and Family

Categories     Chicken Breast

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 Tbsp. butter
2 sweet onions, thinly sliced
8 cloves garlic, thinly sliced
1/4 cup A.1. Thick & Hearty Sauce, divided
2 Tbsp. brown sugar
4 small bone-in chicken breasts (1-1/2 lb.), skinned
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Melt butter in large skillet on medium heat. Add onions; cover. Cook 9 min. or until onions are tender, uncovering after 3 min. and stirring frequently. Stir in garlic; cook 8 to 10 min. or until onions are golden brown, stirring occasionally. Stir in 3 Tbsp. steak sauce and sugar; cook and stir 2 min.
  • Place chicken in shallow baking dish. Mix remaining steak sauce and mustard; spread over chicken. Top with onions.
  • Bake 30 min. or until chicken is done (165ºF). Serve topped with cheese and sauce from bottom of dish.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

CHICKEN WITH CARAMELIZED BABY ONIONS AND QUINCES



Chicken with Caramelized Baby Onions and Quinces image

Categories     Chicken     Onion     Side     Fry     Quince     Fall     Boil

Number Of Ingredients 0

Steps:

  • Start with the quinces, as they take a long time to cook. Wash and scrub 2 quinces, then boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and don't let them fall apart. Drain them, and when the chicken is nearly ready, cut them into quarters and cut away the cores, but do not peel them. Then cut each quarter in half so you end up with fat slices.
  • Fry the slices in shallow sunflower or vegetable oil until they are brown on the cut sides. This gives them a delicious caramelized taste. Lift them out and drain on paper towels. Serve the chicken surrounded by the quince slices.

ROASTED CHICKEN WITH CARAMELIZED ONIONS



Roasted Chicken with Caramelized Onions image

Provided by Miki Zivkovic

Categories     Milk/Cream     Chicken     Garlic     Onion     Roast     Sauté     Vinegar     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 heads of garlic, cloves separated and peeled
1 cup whole milk
7 tablespoons olive oil
1/4 cup (1/2 stick) butter
4 onions, cut into 1-inch pieces
2/3 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons whipping cream
2 whole chickens (each about 3 1/2 pounds), split in half
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
  • Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
  • Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
  • Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

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.

Tips:

  • Choose the right type of chicken: Bone-in, skin-on chicken breasts or thighs work best for this recipe, as they will stay moist and juicy during cooking.
  • Caramelize the onions slowly: This will help to develop their sweetness and flavor.
  • Use a good quality honey: A dark, flavorful honey will add a rich, complex taste to the dish.
  • Don't overcrowd the pan: When searing the chicken, make sure to give it enough space so that it can brown evenly.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Conclusion:

This chicken with caramelized baby onions and honey is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, the onions are sweet and tender, and the honey adds a touch of sweetness and complexity. This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

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