Caramelized onions create a glazed chicken with a mellowed bite. This is a great chicken recipe that I learned from my grandmother. It is simple and tastes delicious! If desired, serve with roasted potatoes which have been coated with the sauce.

Anonymous
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the olive oil and add the chicken, browning both sides of each piece. Saute for approximately 10 minutes. Add salt and pepper to taste.

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  • Add the diced onion to the skillet and stir together with the chicken pieces for approximately 5 minutes. Add 2 cups of water and let simmer on medium high heat until the onions caramelize and create a sauce.

  • Simmer for approximately 30 minutes. You may need to add more water so that the sauce mixture doesn't dry out. Once the chicken is cooked through, remove and set on a plate.

Cook's Notes:

Use skinless thighs for a lower fat content. Use 2 medium onions if you don't have a large one.

Nutrition Facts

285 calories; 20.8 g total fat; 96 mg cholesterol; 92 mg sodium. 3.5 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2003
If I could give this recipe 10 stars I would! This was FABULOUS: ) I just made this last night although I did make some slight changes. I used chicken breasts instead of thighs and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt pepper and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes quarted them and tossed them with olive oil cumin salt pepper garlic powder and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very very simple and it tastes out of this world! Do not be fooled by it's simplicity and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A Read More
(81)

Most helpful critical review

Rating: 3 stars
06/23/2003
I tried this recipe twice. I liked it. Although The second time I added a few dashes of spices like:garlic powder paprika chicken bouillion & turmeric during the simmer stage. It made the recipe taste even better! Read More
(43)
80 Ratings
  • 5 star values: 35
  • 4 star values: 29
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/08/2003
If I could give this recipe 10 stars I would! This was FABULOUS: ) I just made this last night although I did make some slight changes. I used chicken breasts instead of thighs and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt pepper and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes quarted them and tossed them with olive oil cumin salt pepper garlic powder and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very very simple and it tastes out of this world! Do not be fooled by it's simplicity and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A Read More
(81)
Rating: 5 stars
10/08/2003
If I could give this recipe 10 stars I would! This was FABULOUS: ) I just made this last night although I did make some slight changes. I used chicken breasts instead of thighs and increased the olive oil to 3 Tbls. I also seasoned the chicken liberally (before browning in oil) with salt pepper and garlic powder. I also cooked the onions much longer than the recipe stated (about 13 minutes) because I like to get my onions really carmalized and bring out their flavor-be careful not to burn them! I served the chicken with oven roasted potatoes as suggested (I used yukon gold potatoes quarted them and tossed them with olive oil cumin salt pepper garlic powder and paprika-baked at 475 degrees for 20 minutes) and I did toss the potatoes with the onion mixture. Very very simple and it tastes out of this world! Do not be fooled by it's simplicity and do not hesitate to add your own spices as this recipe is a wonderful base that can be adjusted to suit any palate. A Read More
(81)
Rating: 3 stars
06/23/2003
I tried this recipe twice. I liked it. Although The second time I added a few dashes of spices like:garlic powder paprika chicken bouillion & turmeric during the simmer stage. It made the recipe taste even better! Read More
(43)
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Rating: 4 stars
08/26/2005
this is REALLY good. I chopped the thighs into small pieces and seasoned them first w/ paprika garlic soul seasoning & pepper. made according to directions. 5 min before finishing I added 1.5 Tablespoons of flour to 1 cup sour cream and added it to the sauce. OH it's sooo good! Read More
(32)
Rating: 5 stars
01/04/2007
I found this recipe while looking for someway to cook thighs. At first I thought it was way to simple to be good but I had all the ingredients so I gave it a shot. It is delicious and a huge hit even with my 2 very picky children (5 & 13). Couple of tips: season the chicken with salt pepper and a little paprika before you saute use a very large onion (my favorite part of this recipe is the sauce) and use chicken stock instead of the water. Serve it over rice with some extra sauce...yum! I've tried doubling the sauce recipe and it doesn't come out as good. So I've started doubling the entire recipe using 2 pans boneless breasts in one and thighs in the other. (I start the thighs first since they take longer to cook.) Great recipe...simple but delicious! Read More
(25)
Rating: 5 stars
12/02/2005
My husband and I love this recipe! It's one of his all-time favorites. I do however try to use a VERY large onion and we still don't get quite enough sauce for our taste. Read More
(19)
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Rating: 5 stars
01/22/2008
A Keeper for sure. I made this last night and my extremely picky teenager had seconds! After reading other comments I too added more spices course ground sea salt course pepper paprika garlic powder basil and sauted the onions just alittle longer than 5 minutes. I also used chicken stock instead of water. This ends up being a very juicy sweet chicken dish. Read More
(17)
Rating: 3 stars
03/01/2004
Although I probably won't make this again (there are so many great chicken recipes to try) this was a nice dish. I added extra seasoning on the advice of previous reviewers and served with roasted potatoes and broccoli. I also carmelized the onions longer than the recipe called for. Instead of water I used homemade unsalted chicken broth. The sauce was very pleasant. Read More
(12)
Rating: 4 stars
01/04/2012
This was very good easy to make and low cost. My only changes were based on some of the other reviews. I used chicken breasts cubed as I did not have thighs. I seasoned them with Mortons Seasoning Salt paprika and garlic powder. I used about three small onions and instead of 2 cups of water I used about a cup of white wine and a cup of water. This made a delicious sauce that required no additional thickening agents. I served my boyfriends to him over pasta and mine over some green beans both tossed in the onion sauce. Very good will be sure to keep this recipe on hand. Read More
(11)
Rating: 4 stars
09/13/2010
Yum! So easy and good! I used a lot of salt and paprika and browned the chicken in that before adding the onions. (used boneless skinless thights and it worked great--just cook for less time). One thing to note--I served this over a brown basmati/wild rice blend and I felt the rice flavor overpowered the subtle flavor of the chicken and onions. I think serving this with potatoes or white rice is the way to go with this dish. Will definitely make again! Read More
(10)