A little love letter
Dear caramelized onion skillet chicken,
Patience and onions. That's the whole secret behind you, and I'll never get tired of it.
Three big onions, cooked in butter until they're soft and sweet and deeply golden, then garlic, thyme, marjoram and oregano, broth and cream, all simmering into a sauce that smells like a proper German kitchen on a Sunday afternoon. The chicken goes right in and turns tender, soaked in all of it.
You're not trying to be trendy. You're the dinner that just makes sense when it's dark at five and everybody's tired. One pan, mashed potatoes or rice on the side, and a lot of quiet nodding around the table. Honestly, that's my favorite kind of compliment.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Caramelized Onion Skillet Chicken
Chicken breasts in a creamy sauce with slowly caramelized onions, garlic and herbs. One skillet, about an hour, lots of bread for the sauce.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Peel, halve and cut the onions into thin semicircles. Peel and finely chop or press the garlic. Mix 1 tsp of butter and 1 tsp of flour in a small bowl until creamy. This is the beurre manié that you will use to bind the sauce later. Preheat the oven to 200°Cbrown the onions
In a large pan, heat 1 tbsp of butter and sauté the onions until they have gained a bit of color, for about 15 minutes. Then add the garlic. Stir everything well and sauté for 1-2 minutes.make the sauce
Now add the vegetable broth and deglaze the pan. Let everything simmer for about 5 minutes on medium heat. Now add the heavy cream. Stir everything well. Add the beurre manié, stir well and bring to a boil until the sauce has thickened. Now add salt, pepper, thyme, oregano, and marjoram, stir to combine, let it come to a boil briefly, and set aside.sear the chicken
In an ovenproof skillet, heat 1 tsp of clarified butter and sear the chicken breasts on both sides. Do not fully cook the meat, as it will finish cooking in the oven and then become really tender.bake
Now spread the entire onion & cream sauce over and between the chicken in the skillet. Smooth out and bake in the oven uncovered for about 30 minutes until done.serve
Remove the skillet from the oven and enjoy the chicken and creamy caramelized onions with rice, pasta, potatoes, mashed potatoes, or just simply bread.Pairings
What is a beurre manié?
How do I know the chicken is cooked?
Can I make it ahead?
Do I need an ovenproof skillet?
More pieces of happiness
Tell me how it went
A little love letter
Dear caramelized onion skillet chicken,
Patience and onions. That's the whole secret behind you, and I'll never get tired of it.
Three big onions, cooked in butter until they're soft and sweet and deeply golden, then garlic, thyme, marjoram and oregano, broth and cream, all simmering into a sauce that smells like a proper German kitchen on a Sunday afternoon. The chicken goes right in and turns tender, soaked in all of it.
You're not trying to be trendy. You're the dinner that just makes sense when it's dark at five and everybody's tired. One pan, mashed potatoes or rice on the side, and a lot of quiet nodding around the table. Honestly, that's my favorite kind of compliment.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Caramelized Onion Skillet Chicken
Chicken breasts in a creamy sauce with slowly caramelized onions, garlic and herbs. One skillet, about an hour, lots of bread for the sauce.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
