CARAMELIZED ONION AND GARLIC CHICKEN
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
CHICKEN IN CARAMELIZED ONION SAUCE RECIPE
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
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 BREASTS WITH CARAMELIZED ONION SAUCE
A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.
Provided by Penny Stettinius
Categories Very Low Carbs
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dry chicken well.
- Season chicken with salt, pepper, and thyme.
- In a large skillet, melt butter and olive oil and brown the chicken.
- Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
- Add wine, Tarragon, season again with salt and pepper.
- Return chicken to pan and simmer, covered, 45 minutes or until done.
- Transfer chicken breasts to a warm platter.
- Boil pan juices 3 minutes.
- Remove from heat and cool a few minutes.
- Add sour cream and mix well.
- Cook until heated through, stirring constantly.
- *Do not allow the sauce to boil.
- Pour sauce over chicken, top with sliced green onions and serve immediately.
Nutrition Facts : Calories 473.4, Fat 30.1, SaturatedFat 12, Cholesterol 119.8, Sodium 147.4, Carbohydrate 9.6, Fiber 1.5, Sugar 3.5, Protein 34.4
CARAMELIZED ONION CHICKEN
This recipe was adapted from Cooking Light. Only 246 cals and 2.6 g of fat. It takes only 20 minutes to make and tastes great.
Provided by SunnyAcacia
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chicken with salt and pepper.
- Spray the onions and a large frying pan with kitchen spray.
- Saute the onions for 2 minutes, then add chicken to the pan.
- Continue cooking an additional 8 minutes or until chicken is no longer pink.
- Remove both onions and chicken from the pan.
- Add the jam and remaining ingredients to the pan, and cook for 2 minutes, stirring constantly.
- Return chicken and onions to the pan and continue cooking for 4 minutes, stirring occasionally.
CHICKEN WITH CARAMELIZED ONIONS
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
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.
CARAMELIZED ONION SAUCE
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.
SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
- Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
- While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
- Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
- Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
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
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
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
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.
CARAMELIZED GARLIC & ONION CHICKEN
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
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 ONIONS
Make and share this Chicken With Caramelized Onions recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large skillet with cooking spray; place over medium heat until hot.
- Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
- Combine salt and next 3 ingredients; stir well.
- Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently.
- Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits.
- Stir in remaining 2 tablespoons broth; cook until liquid evaporates.
- Add vinegar, and cook an additional 2 minutes.
- or until liquid almost evaporates.
- Remove onion mixture from skillet; set aside, and keep warm.
- Wipe skillet clean with paper towels.
- Rub chicken with remaining spice mixture.
- Recoat skillet with cooking spray; place over medium-high heat until hot.
- Add chicken; cook 5 minutes on each side or until done.
- Serve chicken with caramelized onion mixture.
Nutrition Facts : Calories 206.5, Fat 3.2, SaturatedFat 0.8, Cholesterol 72.6, Sodium 340.2, Carbohydrate 17.1, Fiber 2.8, Sugar 8.4, Protein 26.3
CARAMELIZED BAKED CHICKEN
Roast chicken pieces with sticky, sweet and tangy coating.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g
CHICKEN WITH BRIE AND CARAMELIZED ONIONS
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
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
CARAMELIZED CHIPOTLE CHICKEN
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients-toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.
Provided by Paul Grimes
Categories Chicken Garlic Mustard Onion Roast Father's Day Dinner Cinnamon Chile Pepper Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
- Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
- Preheat oven to 450°F with rack in middle.
- Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
PUB-STYLE CHICKEN AND CARAMELIZED ONIONS
Make and share this Pub-Style Chicken and Caramelized Onions recipe from Food.com.
Provided by Chris Reynolds
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat onion to 425°F.
- Combine soy sauce, molasses, garlic powder, and 1/2 tsp pepper; place in a plastic bag. Add chicken, turning to coat. Let stand 10 minutes (or overnight) to marinate.
- Toss fresh onions with oil, salt, and remaining 1/4 tsp pepper. Place onions in 13x9" baking dish; top with chicken. Bake 20-25 minutes or until chicken is no longer pink (165 F).
- Top chicken wth crispy onions and cheese; bake 2-3 minutes or until cheese melts.
- Combine both dressings; microwave on high 20-30 seconds or until hot. Drizzle sauce over chicken and serve.
Nutrition Facts : Calories 403.3, Fat 16.6, SaturatedFat 2.6, Cholesterol 114.7, Sodium 1555.8, Carbohydrate 22.2, Fiber 3.3, Sugar 10.3, Protein 40.6
ROASTED CHICKEN WITH CARAMELIZED ONIONS
Provided by Miki Zivkovic
Categories Milk/Cream Chicken Garlic Onion Roast Sauté Vinegar Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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.
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