Baked Caramelized Onions Chicken

This baked caramelized onions and chicken dish transforms humble ingredients into a decadent comfort meal that's both simple and impressive. The magic happens when the onions slowly caramelize in the oven, creating a sweet and savory base that perfectly complements the tender chicken strips.

I first made this during a rainy Sunday afternoon when I was craving something comforting but didn't want to stand over the stove. The aroma that filled my kitchen as those onions caramelized was absolutely intoxicating, and it's been in my regular rotation ever since.

Ingredients

• Yellow onions: Sliced thin. These are the star of the show and transform into sweet caramelized goodness
• Head of garlic: Roasting whole creates mellow, spreadable cloves that infuse the entire dish
• Sun dried tomatoes: Adds concentrated umami flavor and beautiful color contrast
• Olive oil: Use the oil from the sun dried tomato jar for extra flavor
• Seasonings: Including salt, paprika and Italian herbs. Creates depth without overwhelming
• Balsamic vinegar: Just a touch balances the sweetness with acidity
• Boneless skinless chicken thighs: More flavorful and forgiving than breast meat
• Heavy cream: Creates a silky sauce that brings everything together
• Fresh parsley: Brightens the rich flavors and adds fresh color

Step-by-Step Instructions

Prepare the onion mixture:

Combine thinly sliced onions, chopped sun dried tomatoes, seasonings, and balsamic in your baking dish. Place the whole garlic head in the center and drizzle everything generously with olive oil. This creates the flavorful base that will slowly caramelize.

Bake covered:

Cover with foil and bake at 400°F for about 70 minutes, stirring halfway through. The onions should become deeply golden and jammy. This slow roasting process converts the sharp onion flavor into sweet caramelized goodness.

Cook the chicken:

While the onions are in their final 30 minutes, season chicken thigh strips with salt, garlic powder and onion powder. Cook in batches in a hot skillet with olive oil, about 3-4 minutes per side. The chicken should have nice golden edges but remain juicy inside.

Combine everything:

Squeeze the roasted garlic cloves into the onion mixture, then add heavy cream, fresh parsley, and the cooked chicken. Stir until everything is well combined. The warm cream will create a silky sauce that coats everything beautifully.

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The roasted garlic is my absolute favorite element of this dish. When you squeeze those cloves, they transform into a creamy, sweet paste that melts into the sauce. My family actually fights over who gets more of the garlic-infused bits at the bottom of the dish!

Onion Selection Secrets

For the best caramelized flavor, choose large yellow onions with firm, dry exteriors. While sweet onions like Vidalias can work, standard yellow onions actually develop more complex flavor when caramelized slowly. Slice them uniformly thin so they cook evenly, but not paper-thin or they might burn. The slow oven method prevents the burning that often happens when caramelizing on the stovetop.

Make-Ahead Options

This dish is perfect for meal prep and actually improves with time. You can caramelize the onions up to three days ahead and refrigerate them. The chicken can be cooked a day in advance. When ready to serve, gently reheat the onions, add the cream, chicken and parsley, then warm through. For busy weeknights, having these components prepared makes dinner come together in minutes.

Serving Suggestions

While crusty bread or mashed potatoes make perfect accompaniments, this dish is incredibly versatile. Try serving it over creamy polenta, buttered egg noodles, or even cauliflower rice for a lower-carb option. A simple green salad with a bright vinaigrette provides perfect contrast to the rich flavors. For entertaining, serve in shallow bowls with a dollop of crème fraîche and extra herbs on top.

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Frequently Asked Questions

→ How do I ensure the onions caramelize properly?

Toss the onions with olive oil, seasonings, and balsamic vinegar before baking. Stir halfway through for even caramelization.

→ Can I use chicken breasts instead of thighs?

Yes, but be sure to adjust the cooking time. Chicken breasts cook faster, so monitor to avoid drying them out.

→ What can I serve alongside this dish?

Pair it with crusty fresh bread, mashed potatoes, or a light green salad to complete the meal.

→ Can I make this dish ahead of time?

Yes, prepare the dish as directed and reheat gently in the oven at 350℉ until warmed through.

→ What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove until thoroughly warmed.