Caramelized Onion Chicken Skillet
You know the moment. Your kids get home from school and they’re already asking, “what’s for dinner?” But you’ve got no plan! You’re busy, you’re stressed, and you have a hungry family to feed – and fast! This Caramelized Onion Chicken Skillet was creamy, extremely flavorful, and super easy! The chicken was seasoned perfectly and cooked to golden brown perfection. The sauce was loaded with sweet, caramelized onions, garlic, and light Greek yogurt and sour cream. This comes together quickly and it goes super well with pasta, rice, or whatever you’ve got in the pantry. It’s perfect for hectic weekdays but could also double as a fancy date night at home on the fly!
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So, how does this dish feel cozy and creamy, but still light?
I love a creamy white sauce! It’s my jam! And don’t get me wrong, heavy cream, half and half, cream cheese – those are all incredible. But sometimes, I personally, am wanting that decadent vibe without it feeling too heavy and thick. That’s where the Greek yogurt and sour cream come in. Together, they thicken things up, but in a really balanced way.
There’s also the honey, which adds a touch of sweetness. Then you’ve got the Dijon mustard, which brings depth, and the red pepper flakes to bring some simple heat to your palate. The fresh dill totally pops off, and the lemon juice brightens everything and brings it all together.
This recipe was actually pretty healthy, and it felt totally unique!
Did you know?
Skillet and one pot dinners have become a weekday favorite in many households. Not only does it usually cut down on both cook time and cleanup, but these types of meals can still feature a ton of variety!
And aside from speed and cleanup ease – cooking everything in just one pan allows those flavors to mingle together, becoming even more delicious as the minutes go on!
What ingredients do I need to make this?
For the chicken:
Chicken Breast
Paprika
Salt
Black Pepper
For the caramelized onion chicken skillet:
Butter
Olive Oil
Onion
Salt
Garlic
Oregano
Red Pepper Flakes
Honey
Dijon Mustard
Chicken Broth
Sour Cream
Greek Yogurt
For serving:
Pasta or Rice
Dill
Lemon
What equipment do I need?
- Large Skillet
- Measuring Cups and Spoons
- Cutting Board
- Chef Knife
- Whisk
- Small Dish
- Meat Thermometer
- Tongs
- Spatula
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash and dry your herbs. Then peel and slice the onion, peel and mince the garlic, then mince up the dill. Set everything off to the side for now.
To caramelize the onions:
In a large skillet, heat some of the butter and olive oil over medium heat, then add the onion and a touch of salt.
Cook for a while, stirring occasionally, until they become golden and jammy.
Once the onions are done, remove them to a plate until ready to use. In the meantime, though, we can be prepping the chicken!
To prep the chicken breast:
Trim the fat off of the chicken, then pound it down or slice it in half lengthwise.
Pro Tip: We’re looking for around 1 inch or so thick. Mine was beefy!
Pat very dry with paper toweling, then get out a small dish. Add the paprika, salt, and black pepper for the chicken to the dish, then use a fork to whisk the spices until combined.
Rub all over the chicken breast on both sides, coating completely, then set aside until ready to cook.
To make the caramelized onion chicken skillet:
In the same skillet we used to caramelize the onions, heat the rest of the olive oil on medium. Add the chicken to the pan and allow it to cook, undisturbed, for a few minutes.
Flip and cook a few minutes more, until golden but not cooked all the way through yet.
Remove to the plate with the onions until ready to use.
Next, reduce the heat to medium low, then add the rest of the butter, the garlic, dried oregano, and the red pepper flakes.
Allow that to cook for about a minute, stirring constantly, until fragrant.
Stir in the honey and the Dijon, then pour in the chicken broth, scraping those browned bits from the bottom of the pan.
Bring to a simmer, and simmer for a few minutes, stirring occasionally. Next, reduce the heat to low, then slowly whisk in the sour cream and the Greek yogurt, whisking until smooth.
Pro Tip: Don’t let the sauce boil otherwise it could break!
Add the chicken and the onions back to the pan, then sprinkle with the rest of the salt.
Cover and simmer for several minutes until the sauce has thickened and the chicken has reached an internal temperature of 165°F.
Remove from heat and let stand for a few minutes before thinly slicing the chicken and returning back to the sauce.
Pro Tip: Waiting to slice the chicken breast keeps those juices inside. While you wait, you could be making your pasta or rice!
To serve:
Serve caramelized onion chicken skillet over your choice of pasta or rice. Garnish with fresh dill and fresh lemon juice. Enjoy!
Tips:
- This dinner is so versatile. Serve it with a short or long pasta, white or brown rice, it would even rock over some chunky mashed potatoes!
- Don’t have Greek yogurt? Just double the sour cream!
- I used yellow onion in this recipe, but you could totally get away with using red or white too.
- This caramelized onion chicken skillet will keep for 3-4 days if stored in an airtight container in the refrigerator. It is not freezer friendly.
Seriously in need of more easy skillet meals? Look no further!
Love a creamy chicken pasta? Check these out!
Caramelized Onion Chicken Skillet
Equipment
Ingredients
For the chicken:
- 1 lb. Chicken Breast fat trimmed and pounded down or sliced lengthwise
- 1 ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
For the caramelized onion chicken skillet:
- 2 tbsp Butter divided
- 2 tbsp Olive Oil divided
- 1 Large Yellow Onion thinly sliced
- ½ tsp Salt divided
- 4 Garlic Cloves minced
- ½ tsp Oregano
- ½ tsp Red Pepper Flakes
- 1 tbsp Honey
- 1 tsp Dijon Mustard
- 1 cup Chicken Broth
- ½ cup Sour Cream
- ½ cup Greek Yogurt
For serving:
- 10 oz Pasta cooked to package instructions, or use 1.5 cups rice
- 1 tbsp Dill minced
- 1 tsp Lemon Juice freshly squeezed
Instructions
To prep the ingredients:
- To get started on this recipe, first wash and dry your herbs, prep the veggies, and get your mise en place set up.
To caramelize the onions:
- In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
- Add the onions and 1/4 tsp salt to the pan, stirring occasionally while they caramelize, and cooking until golden and jammy, 13-15 minutes.
- Once the onions are done, remove them to a plate until ready to use. In the meantime, though, we can be prepping the chicken!
To prep the chicken breast:
- Trim the fat off of the chicken, then pound it down or slice it in half lengthwise.
- Pat very dry with paper toweling, then get out a small dish.
- Add the paprika, salt, and black pepper for the chicken, then use a fork to whisk the spices until combined.
- Rub all over the chicken breast on both sides, coating completely, then set aside on a plate.
To make the caramelized onion chicken skillet:
- In the same skillet we used to caramelize the onions, heat the rest of the olive oil on medium.
- Add the chicken to the pan and allow it to cook, undisturbed, for 3 minutes.
- Flip and cook 3 minutes more, until golden but not cooked all the way through yet.
- Remove to the plate with the onions until ready to use.
- Next, reduce the heat to medium low, then add the rest of the butter, the garlic, dried oregano, and the red pepper flakes, stirring constantly and cooking for 1 minute, until fragrant.
- Stir in the honey and the Dijon, then pour in the chicken broth, scraping those browned bits from the bottom of the pan.
- Bring to a simmer, and simmer for 2-3 minutes, stirring occasionally.
- Reduce the heat to low, then slowly whisk in the sour cream and the Greek yogurt, whisking until smooth.
- Add the chicken and onions back into the pan, stir in remaining salt, then cover and simmer 6-8 minutes until the sauce has thickened and the chicken has reached 165°F.
- Remove from heat and let stand for 5-10 minutes before thinly slicing the chicken and returning back to the sauce.
To serve:
- Serve caramelized onion chicken skillet over your choice of pasta or rice.
- Garnish with fresh dill and fresh lemon juice. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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