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If you’re searching for chicken breast recipes that deliver luscious flavors with minimal fuss, this Chicken with Caramelized Onions will earn a spot in your regular dinner rotation. Tender chicken strips nestle beneath a golden crown of sweet, slow-roasted onions, sun dried tomatoes, and garlic. With just one baking dish, a skillet, and a handful of pantry staples, your kitchen will fill with aromas that scream “comfort food” while requiring almost no hands-on time.
Table of Contents
Why You’ll Love This Recipe
- Simple preparation slice, toss, bake, and savor!
- Family-friendly and perfectly suited for meal prep or easy weeknight dinners
- One pan for onions, one skillet for perfectly browned chicken strips
- Flexible for baked, shredded, or ground chicken variations
- Naturally gluten-free and can be made dairy-free
Ingredients
| Ingredient | Amount/Specifics |
|---|---|
| Yellow onions | 3 large, thinly sliced |
| Garlic | 1 whole head, top sliced off |
| Sun dried tomatoes | 1/2 cup (130g), chopped (get them here) |
| Olive oil | Heavy drizzle (find pantry staple olive oil ) |
| Salt, paprika, Italian herbs | 1 teaspoon each |
| Balsamic vinegar | 1 tablespoon |
| Chicken thighs | 1.7 lbs (0.77kg), boneless & skinless, cut into strips |
| Salt, garlic powder, onion powder | 1/2 teaspoon each for seasoning chicken |
| Heavy cream | 1/2 cup (118mL) |
| Fresh parsley | 1 handful, chopped |
Essential Equipment
- Baking sheets
- Frying pans
- Cutting board
- Chef’s knives
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils
Step-by-Step Instructions
1. Caramelize the Onions and Garlic
Preheat your oven to 400℉. In a 9×13 inch baking dish, combine sliced onions, chopped sun dried tomatoes, Italian herb blend, salt, paprika, and balsamic vinegar. Place the whole, trimmed head of garlic in the center. Drizzle generously with olive oil (or the oil from the sun dried tomatoes). Toss everything gently to coat. Cover tightly with foil and bake for 1 hour, tossing everything halfway through for even caramelization. Total time may be 1 hour + 10 minutes for sweet, deeply golden onions.
2. Prepare and Brown the Chicken
With about 30 minutes left on the oven timer, rinse and pat dry your chicken thigh strips. Season with salt, garlic powder, and onion powder. Heat your favorite frying pan over medium-high and add a light drizzle of olive oil. Sear chicken strips in batches (don’t crowd the pan), cooking 3-4 minutes per side until golden and nearly cooked through.
3. Assemble and Finish
Carefully remove the garlic from the dish. Once cool enough, squeeze out soft roasted cloves and add back to the dish. Pour in the heavy cream and scatter over fresh chopped parsley. Fold in your cooked chicken strips and give everything a gentle stir to combine. Return to the oven uncovered for 5-10 minutes until bubbly and delicious.
Helpful Tips
- Use a food processor to quickly slice onions evenly.
- Don’t skimp on the resting time for the garlic roasted cloves add sweet depth!
- Swap in chicken breasts or use shredded rotisserie chicken for variety.
- Add a sprinkle of parmesan before the final bake for extra umami flavor.
Variations
- Substitute ground chicken, turkey, or even firm tofu for the thighs.
- Stir in spinach or kale during the final 10 minutes for a veggie boost.
- Finish with a squeeze of lemon for brightness.
FAQ: Chicken with Caramelized Onions
Can I use chicken breast instead of thighs?
Absolutely. Chicken breasts work wonderfully just adjust searing time and check for doneness to avoid overcooking.
How do I store leftovers?
Store cooled chicken and onions in an airtight container in the fridge for up to 4 days.
What sides pair best with this dish?
Fluffy rice, mashed potatoes, or a crusty baguette. A simple green salad finishes the plate!
Can this be made ahead?
You can caramelize the onions and garlic earlier in the day, then assemble with the chicken and cream before dinner for ultra-easy meal prep.
PrintChicken with Caramelized Onions
Tender chicken strips nestled with sweet caramelized onions, oven-roasted garlic, and creamy sun dried tomatoes an effortless dinner with rich flavor.
- Prep Time: 10 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 25 min
- Yield: 6 servings
- Category: Dinner
- Method: Baked, Skillet
- Cuisine: American
Ingredients
3 large yellow onions, sliced thin
1 head garlic, top sliced off
1/2 cup (130g) sun dried tomatoes, chopped
Heavy drizzle olive oil
1 tsp each salt, paprika, Italian herb blend
1 tbs balsamic vinegar
1.7 lbs (0.77 kg) boneless, skinless chicken thighs, cut into strips
1/2 tsp each salt, garlic powder, onion powder
1/2 cup (118ml) heavy cream
1 handful fresh parsley, chopped
Instructions
1. Preheat oven to 400℉.
2. In a 9×13 inch baking dish, add onions, sun dried tomatoes, seasonings, balsamic, and toss. Place garlic head in the center. Drizzle with oil, cover, and bake 1 hour, tossing halfway.
3. With 30 minutes left, prepare chicken: pat dry, season with salt, garlic powder, and onion powder.
4. Heat frying pan with olive oil and brown chicken strips in batches, 3-4 min per side.
5. Remove garlic from dish, squeeze cloves out, add back.
6. Pour in heavy cream and scatter parsley.
7. Fold in chicken strips, stir to combine, and bake uncovered 5-10 more minutes.
Notes
Swap thighs for chicken breast or shredded rotisserie.
Use a food processor for even onions.
Add spinach or kale for greens in last 10 minutes.
Store leftovers up to 4 days refrigerated.
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