Chicken With Onion


Today I’m cooking a classic dish, Chicken With Onion. It’s so easy to cook but it doesn’t mean it’s not yummy! The most important ingredient is the chicken. I use only fresh chicken breast. You’ll love this recipe, especially when served with rice or pasta.

Chicken with onion is a famous cuisine of Pakistan. It is a simple chicken recipe which is easy to prepare as well as delicious and tastes like heaven.

French Onion Chicken

We love that this recipe comes together in one skillet and in less than an hour, meaning it’s WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged.





3 tbsp. 

extra-virgin olive oil, divided

large onion, halved and thinly sliced

2 tsp. 

freshly chopped thyme

Kosher salt

Freshly ground black pepper

cloves garlic, minced

1 3/4 lb. 

boneless skinless chicken breasts, cut into 1″ pieces

1/2 tsp. 

dried oregano

2 tbsp. 

all-purpose flour

1 1/2 c. 

low-sodium beef broth

1 c. 

shredded Gruyère

Freshly chopped parsley, for garnish (optional)


  1. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
  2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
  3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
  4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.

Caramelized Onion and Garlic Chicken

Caramelized Onion and Garlic Chicken
 The Spruce / Julia Hartbeck

Prep:10 mins

Cook:40 mins

Total:50 mins

Servings:4 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

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


  1. Gather the ingredients. Preheat the oven to 425 F.Caramelized Onion and Garlic Chicken ingredients
  2. 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.cook chopped onions in a pan
  3. 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.Stir the brown sugar and vinegar into the onions
  4. 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.salted and peppered chicken in a baking dish
  5. Spread the onion and garlic mixture over the top of the chicken breasts.Spread the onion and garlic mixture over the top of the chicken breasts
  6. 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.baked chicken in a baking dish
  7. Let the chicken rest for 5 minutes before serving.Caramelized Onion and Garlic Chicken in a baking dish

Recipe Variation

  • 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.

Uncle Samy’s Skillet Onion Chicken

A light, quick, and delicious version of French onion chicken, this 5-ingredient skillet chicken recipe with loads of caramelized onions will surprise your taste buds in the best way possible!

Chicken thighs and caramelized onions in a cast iron skillet, a side angle shot

A lighter and easier “French onion chicken”

Remember my uncle Samy, I told you about his iconic Egyptian fried boiled eggs earlier (so worth a try, by the way). Well, another signature dish of his is this simple onion chicken made with just 5 ingredients!

The gist: An easy skillet chicken recipe with loads of sweet, perfectly caramelized onions. He keeps the seasoning very simple–a good dash of salt, that’s it! (I did try it recently with a dash of our baharat, which adds some interest and depth, but a different flavor profile).

If you love French onion soup, you’ll enjoy this easy onion chicken. Think of it as a simpler, lighter version of French onion chicken–it has the deep oniony flavor and all the comforting vibes, with fewer ingredients and, obviously, no heavy cheese (although you can add some, if you must).

Perfectly caramelized onions are the key!

The key to this simple skillet chicken and onion recipe is in cooking the onions very well so that they are tender and deep with color and flavor.

The process begins by cooking thinly sliced onions in extra virgin olive oil, adding a good dash of kosher salt and stirring often (I like to use a well-seasoned cast iron skillet for this, at least 12-inches or larger). To get the onions to collapse nicely, releasing their juices and turning a deep golden brown color, you will cook them for a good 10 to 15 minutes. I find it helpful to cover the skillet part of the time, this traps the steam and helps the onion to release their juices quickly.

From there, the onions will remain in the pan to cook some more with the chicken, imparting their sweet, comforting, oniony flavor and creating a delicious pan juice you will not want to waste!

Onion chicken, a close up shot

Ingredients: what you need for onion chicken

This simple recipe takes one skillet and only 5 staple ingredients you likely have on hand:

  • Onions: 4 large yellow onions, halved and thinly sliced. You can also use sweet onions or even shallots, although you’ll need a lot of shallots to achieve the flavor
  • Extra virgin olive oil: A good 2 to 3 tablespoons to sauté and caramelize the onions and sear the chicken
  • Kosher salt
  • Chicken: I used 8 chicken thighs with the bone in, skin removed
  • Broth or water: You need about ¼ to ½ cup of liquid to cook the chicken and help develop a delicious onion juice.

How to make onion chicken

  • Cook the onions. In a large cast iron skillet, add a good drizzle of extra virgin olive oil, about 2 tablespoons or so. Add the sliced onions and season with a good dash of kosher salt. Allow the onions, stirring often, until the onions soften some turning golden brown, about 10 to 15 minutes. After the first 5 minutes or so, it helps to cover the pan to trap the steam and allow the onions to really collapse and release their juices (check on them and stir occasionally). They will cook some more with the chicken later.

    caramelized yellow onions in a cast iron skillet
  • Sear the chicken. Once the onions have softened and turned golden brown, push them to the edges of the skillet to make room for the chicken. Season the chicken thighs well with kosher salt on both sides and add them in. Sear on both sides until nicely browned (do not cover this time). Use a spoon or a pair of tongs to move the onions around to top the chicken.

    Raw skinless chicken thighs added in a cast iron skillet with caramelized onions
  • Cook the chicken and onions. Add about ¼ to ½ cup of broth or water, then cover the pan and cook for about 30 minutes or until the chicken is fully cooked through and its juices run clear (you can test this with a meat thermometer, it should register 165 degrees F when the chicken is fully cooked).

Can I use boneless thighs in this chicken recipe?

I’m a big fan of boneless thighs and use them in many of my recipes including balsamic chicken and my recent one-pan chicken and couscous. Since I’m more likely to have them on hand, I did try this recipe with boneless chicken and it works great!

You will make two simple adjustments if you use boneless chicken here instead: You may need a little bit more liquid, and be sure to adjust the cooking time; boneless chicken cooks in the skillet in about 12 to 15 minutes (again, use your thermometer to make sure the chicken is fully cooked to 165 degrees F).

Onion chicken thighs in a cast iron skillet

Will chicken breast work in this recipe?

Sure! Chicken breast will work here, but it will take a little more attention to make sure it does not dry out.

You can use boneless, skinless chicken breasts, and if they are large, cut them horizontally down the middle into thinner cutlets so they will cook quickly without drying out too much. Once your onions have caramelized, add the chicken and sear one each side for about 1 minute, undisturbed, until golden brown. You will need more liquid here, so add at least ½ to ¾ cup of broth or water, lower the heat and cover the pan or skillet.

To make sure the chicken breasts remain nice and juicy, keep an eye and add more liquid if needed. Start checking for doneness at 7 to 8 minutes or so of cooking. Insert a thermometer in the thickest part of the chicken breast, and when it reads 160 degrees F, pull the chicken off the heat and allow it to rest.

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