|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 18g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This caramelized onion and garlic chicken recipe is a good choice for a dinner party in the fall or winter when comfort food is so appealing. And while it's nice enough for a party, it's also so easy to make that it is doable on a weeknight.
Caramelized onions make a terrific addition to a wide variety of dishes. The browning eliminates the sour flavor, replacing it with both a savory and sweet touch. In addition, the onion and garlic mixture keeps the chicken breasts moist and tender.
To save some time at dinnertime, making the caramelized onions ahead of time. Store them in an airtight container in the fridge for up to two days. If you have a big enough skillet, consider doubling the onions since they taste great on sandwiches or burgers, with sausage, or tossed with pasta.
Serve caramelized onion and garlic chicken with sauteed or steamed green beans, asparagus, or broccoli and roasted or mashed potatoes for a satisfying meal.
2 tablespoons olive oil, divided
2 large yellow or sweet onions, sliced
4 cloves garlic, minced
1/3 cup brown sugar, packed
2 tablespoons white wine vinegar
4 bone-in, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
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.
- The sweetness of the onions pairs nicely with bacon. Add a strip or two of bacon to the top of each chicken breast and top with the onions and garlic.
- White, yellow, or sweet onions work best for this recipe. Sweet onions yield a sweeter caramelized onion.
- Roasting bone-in, skinless chicken breasts yields juicier meat than boneless meat. If using boneless chicken breasts, the cooking time will be shorter. Start checking the internal temperature after 15 minutes.