This chicken in caramelized onion sauce is so tender and flavorful! Makes a great meal during the week as well as on the weekends!
This is a fantastic recipe! Chicken in caramelized onion sauce is so full of flavor and tender. Plus, it requires very few ingredients! If you have kids that don’t like onions don’t worry, mine don’t like onions either. I just gave them the chicken minus the sauce. This chicken goes great with rice or green salad. So give it a try for Sunday dinner or a weeknight for something a little extra special!
Let’s start by talking about how to caramelize onions. It’s not hard but there are a few things to know. One, we are not sauteeing the onions. We are caramelizing their natural sugars and starches to bring out that wonderful flavor. Two, we will be using olive oil instead of butter. The reason being that onions are caramelized over a higher heat. Butter has a low smoke point so it is really easy to burn the onions. Olive oil has a high smoke point making it ideal.
In the first picture above I’ve heated the olive oil over medium high heat and added the sliced onions to my pan. If you were going to double this recipe you would need to caramelize the onions in two batches. Overcrowding the pan makes for soggy not really caramelized onions. For the first several minutes I only stirred the onions here and there.
At about 7 minutes my onions looked like the middle picture. At this point I kept a closer eye on the onions stirring them more frequently. Even though we are using a higher heat the onions should only be browning, not blackening. In the end we will end up with some black pieces but over all the onions will be brown. If your onions are getting too dark, turn down the heat a little bit. If the onions begin to stick to the bottom of the pan pour a little water in and stir them around.
Towards the end you will need to be stirring frequently. The third picture shows the finished caramelized onions. It took me about 12 minutes. Once caramelized move the onions to a bowl and set aside for a moment.
Return the pan without cleaning it to the stovetop and melt 4 Tbs. butter to sizzling over medium low heat. Whisk together the flour, garlic powder and seasoning salt. Coat the chicken breasts in the flour mixture shaking off the excess and brown it on both sides in the butter. Place browned chicken on a plate and set aside for a moment.
Once all the chicken is browned, carefully pour a little of the chicken broth in the pan and swirl it around to loosen on the browned cooked on bits from the bottom of the pan. Whisk the remaining chicken broth in a bring to a simmer. Add the onions back in. Place the chicken back into the pan in a single layer. Simmer until the chicken is cooked through and sauce is thickened a little. Serve!
Makes 6 Chicken Breasts in Caramelized Onion Sauce
- 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
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.
Please read the entire post to this recipe for more detailed instructions, particularly in regards to caramelizing onions.