5-Ingredient Onion Chicken Recipe! Think of this easy chicken recipe as a lighter version of “French onion chicken.” The key to this simple skillet chicken and caramelized onion recipe is in cooking the onions so they are tender and deep with color and flavor. Make every use of the delicious caramelized onions by serving this chicken over rice or your grain of choice. It’s also delicious with pita or your favorite bread! #chickenrecipes #onionchicken
Recipe:
▢2 tablespoons Extra virgin olive oil
▢4 large onions sliced ½” thick or so
▢8 skinless chicken thighs bone-in, skin removed
▢¼ cup chicken broth or water
▢Salt to taste
1. Cook the onions. Heat about 2 to 3 tablespoons extra virgin olive oil in a large cast iron skillet or pan over medium-high heat. Add the sliced onions and season well with kosher salt. Sauté the onions, stirring often until they collapse and release their juices turning a beautiful deep golden brown in color, about 10 to 15 minutes (cover the pan to speed up the cooking time, if you like). 2. Manage the heat to make sure the onions soften and caramelize without burning.
In the meantime, season the chicken on both sides with kosher salt.
3. Once the onions are nicely caramelized, push them to the edges of the pan. Add the chicken (meaty side down first) to the pan and sear on both sides until golden brown. Do not cover the pan this time. (If the onions are in the way, you can move them around and add them on top of the chicken so that there is enough room in the pan for the chicken to brown well).
4. Once the chicken is nicely browned, add in the broth or water (you should have some juices in the pan from the chicken and the onions. Start with ¼ cup of liquid and add more if needed to form a sauce).
5. Cover the pan and cook for about 25 to 30 minutes or until the chicken is fully cooked through and a meat thermometer inserted in the center of the chicken reads 165 degrees F. Serve over rice or with pita bread (the bread with the onion sauce is delish!)
