Best Caramelized Onion Chicken Recipes

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)

Steps:

• Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
• Meanwhile, cook pasta as directed on package to al dente; drain.
• In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
• In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Steps:

• Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION

Steps:

• Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.

CHICKEN PIZZA WITH CARAMELIZED RED ONION

Steps:

• Heat oil in a large skilet over medium heat.
• Add onions and stir- cook until transparent.
• Stir in brown sugar, balsamic vinegar, garlic, oregano & basil.
• Continue to stir- cook until liquid has evaporated (about 10 minutes) and onions are caramelized.
• Remove from heat and let cool.
• Preheat oven at 400°F.
• Spread onions over pizza crust.
• Cut chicken into bite size pieces and spread over onions.
• Sprinkle with feta, parsley& chopped tomatoes.
• Bake for 10-15 mintues or until crust is brown and crisp.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO

Steps:

• Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
• In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
• Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
• In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

CARAMELIZED ONION CHICKEN

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.

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.

CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA

Steps:

• In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
• Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
• Cook, stirring frequently, until the onions are well browned, about 15 minutes.
• Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
• In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
• Season the chicken livers with the remaining salt & pepper.
• Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
• The livers should still be pink inside.
• Remove the chicken livers from the pan and put them on top of the onions.
• Return the pan to the heat and add Madeira.
• Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
• Pour the sauce over the livers and the onions.
• Top with egg (if using) and parsley.
• Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE

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.

SPICY CHICKEN, EGGPLANT, AND CARAMELIZED ONION QUESADILLA, SERVED WITH MIXED TOMATO RELISH

Steps:

• In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
• Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
• Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
• Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
• Preheat oven to 450 degrees F.
• Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
• Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.
• Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
• Yield: 8 servings

CHICKEN, MUSHROOM AND CARAMELIZED ONION RISOTTO

Steps:

• Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside.
• Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes.
• Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.

CARAMELIZED ONION AND GOAT CHEESE CHICKEN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Preheat a grill for high heat and lightly oil the grate. Spray chicken breasts with cooking spray and season with salt and pepper. Grill chicken until grill marks appear on the outsides, 2 to 3 minutes per side. Transfer to the lined baking sheet.
• Bake in the preheated oven for 10 minutes. Remove chicken, set aside, and increase oven temperature to 350 degrees F (175 degrees C).
• Heat a flat-bottomed skillet over medium-high heat. Add vegetable oil and onion. Cook, stirring often, until onion begins to brown, 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 25 minutes more.
• Season onion with salt and add vinegar; cook until vinegar absorbed, about 3 minutes. Top chicken with the onions. Crumble goat cheese on top and sprinkle with lemon zest and lavender. Drizzle honey on top.
• Return chicken to the oven and bake until an instant-read thermometer inserted into the center of the chicken reads 165 F (74 degrees C) and goat cheese is lightly toasted, 8 to 10 minutes more.

CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE

Steps:

• Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
• Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
• Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
• Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
• Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
• While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
• Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
• Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
• Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.

COOKING FOR TWO: CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE

Steps:

• 1. Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
• 2. Meanwhile, cook pasta as directed on package to al dente; drain.
• 3. In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
• 4. In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

CHICKEN LIVER AND CARAMELIZED ONION CROSTINI

Steps:

• Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and sauté until caramelized, about 10 minutes; season with salt and pepper. Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
• Add the garlic and chicken livers to the pan. Sauté for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper. Carefully, pour the brandy into the pan. If it flames up, shake the pan to put out the fire. Cook for a minute until the alcohol has evaporated. Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy. Don't cook the livers fully through as they tend to dry out and get a grainy texture. Stir in the heavy cream.
• Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper. Set aside to cool.
• To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions. Arrange on a platter and sprinkle with parsley.
• Preheat the oven to 350°F.
• Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.

WHITE PIZZA WITH CARAMELIZED ONION AND CHICKEN

Steps:

• Caramelized onions: Melt butter with olive oil in pan over medium heat. Add sliced onions and brown sugar and cook for 8 minutes, stirring occasionally. Remove from heat.
• Sauce: Meanwhile, place milk, cornstarch, garlic, garlic salt, onion powder, oregano, salt, pepper, and nutmeg in a medium saucepan. Bring to a boil and continue to cook for 2 minutes. Reduce heat and simmer until sauce thickens, about 3-4 minutes longer. Remove from heat.
• Pizza: Spread prepared dough with white sauce. Sprinkle with garlic and half of mozzarella cheese. Spread on shredded chicken, onions, tomatoes, capers and the rest of the cheese. Add the optional ricotta and pineapple if desired.
• Using a pastry brush, brush a thin coating of olive oil around the outer crust and then lightly sprinkle with garlic salt.
• Cook in a 450°F oven for 10-15 minutes until cheese is bubbly and crust in browned.
• Let set for 5 minutes before cutting and serving.

CHICKEN AND CARAMELIZED-ONION SANDWICHES

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add onions; cook about 3 minutes or until soft, stirring frequently. Stir in brown sugar, vinegar and soy sauce. Reduce heat to medium; cook 6 to 8 minutes or until onions are deep golden brown and very tender, stirring occasionally.
• Meanwhile, bake dinner rolls as directed on package.
• To assemble sandwiches, split warm rolls. Layer caramelized onions, chicken, lettuce and tomato on bottom halves of rolls. Spread top halves with mustard; cover sandwiches with top halves of rolls.