Creamy Caramelized Onion Chicken is a flavorful dinner that’s easy to make in just 30 minutes! Pair it with a side of rice, pasta, mashed potatoes, or steamed vegetables for a restaurant-quality meal in the comfort of your own home.
One-skillet meals like this Creamy Caramelized Onion Chicken are the best! Since you’re only cooking in one pan, clean-up is a breeze, which is ideal for busy evenings. Plus, the flavors in this recipe come together beautifully, just like it’s been simmering all day.
Even though this chicken recipe is super easy to make, it’s anything but bland. It comes out perfectly tender, juicy and tasty every time!
Ingredients you’ll need
You can quickly assemble an impressive family dinner with just a handful of simple ingredients you most likely have on hand. The recipe card below provides exact measurements.
- Chicken breasts: Use 2-3 medium boneless, skinless chicken breasts for this recipe.
- Seasonings: The chicken is generously seasoned with a blend of garlic powder, paprika, oregano, salt, and black pepper.
- Butter: Adds richness to the sautéing onions.
- Onions: Sauté until they are sweet and caramelized.
- Balsamic vinegar: Use a good quality balsamic vinegar for depth and complexity.
- Honey: For a hint of sweetness and can be replaced with sugar.
- Chicken broth: Gives the sauce flavor while adding liquid.
- Heavy cream: Makes the sauce perfectly thick and creamy!
- Parmesan cheese: Adds to the richness of the sauce and gives it sharp, cheesy flavor.
Variations and substitutions
- Chicken: Feel free to use boneless chicken thighs instead of chicken breasts, if you’d like. Chicken thighs take a bit longer to cook, so you’ll need to adjust cooking time.
- Sweetener: Granulated sugar or brown sugar is a good alternative if you don’t have honey on hand.
- Cream: You will have the best results using heavy cream but you can use half & half, if preferred.
How to make caramelized onion chicken
This caramelized onion chicken recipe is a family favorite that only needs one pan and 30 minutes to make! It is so quick and easy that it will become a go-to weeknight meal.
- Prep the chicken: Slice the chicken breasts in half horizontally to make them thinner. Whisk the spices in a small bowl and season both sides of the chicken breast with garlic powder, paprika, oregano, salt & pepper.
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 4-5 minutes per side or until cooked through. Remove the chicken to a plate.
- Cook the onions: To the same skillet, add the butter and chopped onion. Cook down the onions for 10-15 minutes on low-medium heat, stirring as needed, until they are softened and golden brown. Add the balsamic vinegar and honey and sauté for 1-2 minutes.
- Simmer: Turn up the heat to high, whisk in the chicken broth, and bring to a boil, then reduce the heat to low and pour in the heavy cream. Bring to a gentle simmer for 1-2 minutes or until slightly thickened. If the sauce is too thick whisk in more chicken broth.
- Combine all ingredients: Stir in the parmesan cheese and add the chicken back to the pan. Spoon some of the sauce onto the chicken without fully submerging the chicken in the sauce. Serve with a side of rice, pasta, mashed potatoes, or steamed vegetables.
Helpful tips
- Prepping the chicken: Be sure to slice the chicken breasts in half horizontally for a quicker cooking time.
- Searing the chicken: Try not to move the chicken around in the pan while it’s cooking. Only move when flipping to allow the chicken to get golden brown on all sides.
- Brown bits in the pan: You will notice some brown bits in the bottom of the pan after cooking the chicken. Don’t throw these away! The browned pieces in the pan will add extra flavor to the sauce.
- Use fresh cheese: For the best flavor and most creamy sauce, I recommend using freshly grated parmesan cheese. Pre-shredded cheeses are coated with preservatives that keep them from melting as smoothly.
More creamy chicken recipes
- Creamy Lemon Chicken
- Creamy Garlic Chicken
- Creamy Mushroom Chicken
- Creamy Cajun Chicken
- Creamy Cilantro Chicken
- Creamy Sundried Tomato Chicken
- Creamy Honey Mustard Chicken
- Creamy Spinach Artichoke Chicken
- Creamy Marry Me Chicken
Creamy Lemon Chicken with Asparagus
Creamy Garlic Parmesan Chicken
Creamy Garlic Parmesan Mushroom Chicken (Low Carb Keto)
Creamy Cajun Chicken
Easy One Skillet Creamy Cilantro Lime Chicken
Creamy Sun-dried Tomato Chicken (Low-Carb/Keto)
Creamy Honey Mustard Chicken and Broccoli
Creamy Spinach Artichoke Chicken
Marry Me Chicken 
Creamy Caramelized Onion Chicken
Ingredients
- 2-3 medium boneless, skinless chicken breasts
- 1/2 teaspoon EACH garlic powder, paprika, oregano, salt, pepper
- 1 tablespoon avocado oil
- 4 tablespoons butter
- 1 cup finely chopped or sliced onions
- 1 Tablespoon balsamic vinegar
- ½ teaspoon honey, or sugar
- 1/2 cup chicken broth, or stock
- 1 cup heavy cream
- ¼ cup freshly grated parmesan cheese, optional
Instructions
- Slice the chicken breasts in half horizontally to make them thinner. Whisk the spices in a small bowl and season both sides of the chicken breast with garlic powder, paprika, oregano, salt & pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 4-5 minutes per side or until cooked through. Remove the chicken to a plate.
- To the same skillet, add the butter and chopped onion. Cook down the onions for 10-15 minutes on low-medium heat, stirring as needed, until they are softened and golden brown. Add the balsamic vinegar and honey and sauté for 1-2 minutes.
- Turn up the heat to high, whisk in the chicken broth, and bring to a boil, then reduce the heat to low and pour in the heavy cream. Bring to a gentle simmer for 1-2 minutes or until slightly thickened. If the sauce is too thick whisk in more chicken broth.
- Stir in the parmesan cheese and add the chicken back to the pan. Spoon some of the sauce onto the chicken without fully submerging the chicken in the sauce. Serve with a side of rice, pasta, mashed potatoes, or steamed vegetables.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Photography by: Eat Love Eats
Frequently asked questions
How do I know when the chicken is fully cooked?
To ensure your chicken is completely cooked and safe to eat, look for the juices to run clear. You want your chicken cooked to an internal temperature of 165 degrees. Insert a meat thermometer into the center of the chicken to be sure.
What is best to serve with caramelized onion chicken?
This chicken recipe pairs well with many different sides. The sauce is extra delicious and liquid-y, so it’s great spooned over rice, pasta, or mashed potatoes! To keep the meal low carb, pair it with cauliflower rice, cauliflower mashed potatoes or steamed veggies.
Storage recommendation
This is a great dinner to meal prep, as it keeps well for several days. Simply, let it cool and then add any leftovers to an airtight container and place them in the fridge for up to about 4 days. Reheat in the microwave until warmed through.
