Chicken Breasts Wmushrooms Caramelized Onions Recipes

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SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CARAMELIZED ONION AND GARLIC CHICKEN



Caramelized Onion and Garlic Chicken image

This caramelized onion and garlic chicken recipe is easy and delicious, and the onion and garlic mixture keeps the chicken moist and tender.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoon olive oil (divided)
2 large onions (yellow or sweet; sliced )
4 cloves garlic (minced)
1/3 cup brown sugar
2 tablespoons white wine vinegar
4 split chicken breasts (bone-in, skinless)
Salt and pepper (to taste)

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • 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.
  • 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.
  • 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.
  • Spread the onion and garlic mixture over the top of the chicken breasts.
  • 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.
  • Let the chicken rest for 5 minutes before serving.

Nutrition Facts : Calories 537 kcal, Carbohydrate 22 g, Cholesterol 165 mg, Fiber 1 g, Protein 59 g, SaturatedFat 5 g, Sodium 225 mg, Sugar 18 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN & CARAMELIZED ONION GRILLED CHEESE



Chicken & Caramelized Onion Grilled Cheese image

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil
2 large sweet onions, thinly sliced
3/4 teaspoon salt, divided
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 cup mayonnaise
1/3 cup finely chopped roasted sweet red peppers
8 slices sourdough bread
12 slices Swiss cheese
2 tablespoons butter, softened

Steps:

  • In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS



Roasted Chicken with Risotto and Caramelized Onions image

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  • Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  • Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 Borden® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for chicken

Steps:

  • Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
  • Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

CARAMELIZED ONION MUSHROOM SWISS STUFFED CHICKEN BREASTS



Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts image

Stuffed with flavorful caramelized onions, mushrooms and gooey swiss cheese, these stuffed chicken breasts are WAY easier than they look and the perfect way to up your chicken game!

Provided by Sarah

Time 35m

Number Of Ingredients 12

1 medium onion, thinly sliced
2 tablespoons butter, divided
1 cup sliced fresh mushrooms
2 cloves garlic, minced
Salt and pepper to taste
1 lb chicken breasts (3 medium ones)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon ground pepper
3 slices Swiss cheese
2 tablespoons olive oil

Steps:

  • In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
  • Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
  • In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE



Chicken Breasts With Caramelized Onion Sauce image

A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.

Provided by Penny Stettinius

Categories     Very Low Carbs

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts, skin on bone in (or off)
salt
pepper
1 teaspoon thyme
2 tablespoons butter
2 tablespoons olive oil
2 yellow onions, diced
1/2 cup green onion, sliced
1 lb fresh mushrooms, sliced
1 cup dry white wine
1 teaspoon tarragon
1 cup sour cream

Steps:

  • Dry chicken well.
  • Season chicken with salt, pepper, and thyme.
  • In a large skillet, melt butter and olive oil and brown the chicken.
  • Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
  • Add wine, Tarragon, season again with salt and pepper.
  • Return chicken to pan and simmer, covered, 45 minutes or until done.
  • Transfer chicken breasts to a warm platter.
  • Boil pan juices 3 minutes.
  • Remove from heat and cool a few minutes.
  • Add sour cream and mix well.
  • Cook until heated through, stirring constantly.
  • *Do not allow the sauce to boil.
  • Pour sauce over chicken, top with sliced green onions and serve immediately.

Nutrition Facts : Calories 473.4, Fat 30.1, SaturatedFat 12, Cholesterol 119.8, Sodium 147.4, Carbohydrate 9.6, Fiber 1.5, Sugar 3.5, Protein 34.4

CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS



Chicken Breasts W/Mushrooms & Caramelized Onions image

Make and share this Chicken Breasts W/Mushrooms & Caramelized Onions recipe from Food.com.

Provided by lizze

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 -4 boneless skinless chicken breasts (1 per person)
1 large onion (sliced)
8 -16 ounces fresh mushrooms (cleaned & sliced)
4 -8 ounces blue cheese (crumbled)
seasoning salt
pepper
olive oil
1/2 cup red wine (optional)

Steps:

  • Season chicken breasts with seasoned salt and pepper.
  • Heat 2 tbsp olive oil in a skillet then add the breasts.
  • Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
  • In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
  • Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
  • Set onions aside.
  • Sauté the mushrooms in the skillet.
  • Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
  • Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.

ROASTED CHICKEN WITH CARAMELIZED ONIONS



Roasted Chicken with Caramelized Onions image

Provided by Miki Zivkovic

Categories     Milk/Cream     Chicken     Garlic     Onion     Roast     Sauté     Vinegar     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 heads of garlic, cloves separated and peeled
1 cup whole milk
7 tablespoons olive oil
1/4 cup (1/2 stick) butter
4 onions, cut into 1-inch pieces
2/3 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons whipping cream
2 whole chickens (each about 3 1/2 pounds), split in half
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
  • Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
  • Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
  • Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

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