When the aroma of sweetly caramelized onions mingles with the savory scent of roasted chicken, you know something delicious is brewing in the kitchen. Baked Caramelized Onions and Chicken is a hearty dish that takes about an hour and a half from start to finish, making it perfect for a cozy weeknight dinner or a special gathering. The combination of rich flavors and creamy textures brings comfort to the table and leaves everyone wanting more.
This recipe is ideal for anyone looking to impress with minimal effort. It’s perfect for family dinners or meal prep, and it stores well, making leftovers a delightful experience for the next day.
Why You’ll Love This Recipe
- Soft, caramelized onions create a sweet base that complements the chicken perfectly.
- The whole garlic roasted in the dish adds a rich depth of flavor.
- A creamy finish binds the flavors together, making each bite decadent.
- It’s a one-pan dish, which means easy clean-up.
What You’ll Need
Gather your ingredients for this dish, and let’s get cooking!
For the Base
- 3 large yellow onions, sliced thin
- 1 head garlic, top sliced off
- 1/2 cup sun dried tomatoes, chopped
- 1 tsp salt
- 1 tsp paprika
- 1 tsp Italian herb blend
- 1 tbs balsamic vinegar
- Heavy drizzle olive oil
For the Chicken
- 1.7 lbs boneless, skinless chicken thighs, cut into strips
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Cream Sauce
- 1/2 cup heavy cream
- 1 handful fresh parsley, chopped
Use leftover sun dried tomato oil for added flavor.
Substitutions & Swaps
- Olive oil can be replaced with avocado oil.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Chicken thighs may be swapped for chicken breasts if preferred.
- Sun dried tomatoes can be replaced with roasted red peppers.
How to Make It
Let’s dive into the preparation of this scrumptious dish!
Preheat the oven
Preheat oven to 400℉, preparing your kitchen for a flavorful bake.
Combine the base
In a 9×13 inch baking dish, add in the onions, sun dried tomatoes, seasonings, and balsamic. Toss everything together to ensure even flavor distribution.
Add garlic
Place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and pop it in the oven for 1 hour, tossing halfway through for even cooking.
Prepare chicken
About 30 minutes before the casserole dish is done, rinse and pat dry your chicken thighs. Season them with salt, garlic powder, and onion powder, mixing well to coat evenly.
Sear the chicken
In a large skillet, add a drizzle of olive oil and heat it up. Working in batches, add your chicken strips and cook for 3-4 minutes per side until golden brown.
Mix everything
Remove the garlic from the dish and, when safe to handle, squeeze out the cloves into the baking dish. Add in heavy cream and fresh parsley, along with the chicken, and stir it all together to combine.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months; defrost before reheating.
Reheat: Use the oven at 350℉ for about 20 minutes until heated through.
Tips for Best Results
- Sauté the chicken in batches to achieve a perfect sear.
- Make sure to toss the onion mixture halfway through baking for uniform caramelization.
- Use fresh garlic for the best flavor; roasted garlic can be easily squeezed out and mixed in.
- Adjust seasonings according to taste for a more personalized flavor profile.
Serving Suggestions
- Serve over a bed of rice or quinoa for a complete meal.
- Pair with a fresh garden salad to balance the richness.
- Enjoy with crusty bread to soak up the delicious sauce.
