Creamy Caramelized Onion Chicken Skillet
Tender chicken pieces simmered in a rich garlic cream sauce with caramelized onions and sun-dried tomatoes. Cozy, flavorful, and perfect with black rice.
Ingredients
Chicken
- 2 lb (900g) chicken breast, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 tbsp butter (for searing)
Creamy Caramelized Onion Sauce
- 1 large onion (or 2 small), finely chopped
- 1 tbsp butter
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tsp smoked paprika
- 3 tbsp sun-dried tomatoes, drained and chopped
- 3 g arlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tbsp cream cheese
- 1 tbsp parsley, chopped (for serving)
Instructions
- Season the chicken. Cut the chicken breast into bite-sized pieces. Add to a bowl and season with salt, black pepper, smoked paprika, oregano, basil, and olive oil. Toss until well coated.
- Sear the chicken. Heat 1 tbsp butter in a skillet over high heat. Add the chicken in an even layer and sear until golden on both sides. Remove the skillet from the heat and set it aside. (The chicken will finish cooking later.)
- Caramelize the onions. In a second skillet, melt 1 tbsp butter over medium to medium-low heat. Add the chopped onion and cook slowly, stirring often, until soft and deeply golden, about 12–18 minutes.
- Add tomatoes and garlic. Season the onions with salt, black pepper, and smoked paprika. Stir in the sun-dried tomatoes and garlic and cook just until fragrant, about 1 minute.
- Make the sauce. Pour in the chicken broth, then add the heavy cream and cream cheese. Stir until smooth and creamy.
- Finish the chicken. Add the seared chicken (and any juices) into the sauce. Cover and simmer for about 5 minutes, or until the chicken is cooked through and tender.
- Serve. Sprinkle with chopped parsley and serve warm. Great with black rice, mashed potatoes, or pasta.
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