Sauteed Chicken With Onions Recipes

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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

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS



Sauteed Chicken Breast with Roasted Grapes and Onions image

Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound mixed small red and green grapes (halved, if large)
1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
4 sprigs fresh rosemary, plus extra, for garnish
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1/2 cup dry white wine
1 tablespoon unsalted butter, cold

Steps:

  • Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
  • Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
  • Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

BAKED CHICKEN AND ONIONS



Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

TENDER ONION BAKED CHICKEN



Tender Onion Baked Chicken image

Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice. Very tasty for the whole family.

Provided by Kim in Oklahoma

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 4

Number Of Ingredients 4

10 chicken breast tenderloins or strips
¼ cup margarine, melted
salt and pepper to taste
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
  • Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 4.5 g, Cholesterol 79.8 mg, Fat 13.1 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2.4 g, Sodium 1420.6 mg, Sugar 0.5 g

CHICKEN WITH SAUTEED ONIONS



Chicken With Sauteed Onions image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn. A serving size is 1/2 chicken breast with about 1/3 cup onions.

Provided by internetnut

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 large sweet onions (about 12 ounces total) or 2 large Spanish onions, thinly sliced and separated into rings (about 12 ounces total)
2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
4 boneless skinless chicken breast halves (about 1 pound)
2 tablespoons stone ground dijon mustard
3/4 teaspoon cracked black peppercorns

Steps:

  • Heat the oil in a large nonstick skillet. Saute the onions over medium-low heat until tender and golden. Add the sugar after the first 5 minutes of cooking. Caramelizing the onions will take about 15 minutes; stir occasionally. Remove the onions from the skillet with a slotted spatula; set aside.
  • Brush the chicken on both sides with mustard; sprinkle with pepper. Saute in the same skillet over medium heat, about 5 minutes per side, or until cooked through.
  • Arrange the reserved onions over the chicken; heat through. Serve with additional cracked pepper, if desired.

Nutrition Facts : Calories 199.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 79, Carbohydrate 9.7, Fiber 1.1, Sugar 5.3, Protein 27.9

SAUTEED CHICKEN WITH ONIONS



Sauteed Chicken With Onions image

This is a very easy chicken recipe made in a skillet, yet the taste is amazing. Packed with vegetables and with skinless, boneless chicken breast, it's healthy too!

Provided by murr433

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast
3 onions
1 cup mushroom
1 cup string bean
1/4 cup water
parsley

Steps:

  • Steam String beans and slice onions.
  • Sautee chicken, about 5 mins on each side.
  • Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally.
  • Add string beans and water, stir occasionally, and cook on low about 30 minutes.
  • Add mushrooms for 15 minutes.
  • Serve with salad and rice or patato--DELICIOUS AND HEALTHY!

Nutrition Facts : Calories 171.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 79.1, Carbohydrate 10.9, Fiber 2.3, Sugar 4.2, Protein 28

SAUTEED ONION AND PEPPER GARNISH FOR CHICKEN



Sauteed Onion and Pepper Garnish for Chicken image

Provided by Sandra Lee

Categories     condiment

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons canola or vegetable oil
1 bag frozen pepper stir-fry mix, thawed, (recommended: Birds Eye)
1 teaspoon minced garlic
1 teaspoon fajita seasoning

Steps:

  • Heat oil in a large saute pan over medium-high heat. Add pepper stir-fry mix, garlic and fajita seasoning. Saute until heated through about 3 minutes. Serve on top of chicken.

SAUTéED CHICKEN LIVERS AND ONIONS



Sautéed Chicken Livers and Onions image

Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best-tasting parts. So, packet by packet, collect and freeze the necks and gizzards for a good chicken soup, and the livers for this quick and delicious dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house. The kids are a bit finicky about this dish, but I prepare it when Grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside.

Yield serves 4

Number Of Ingredients 10

2 tablespoon golden raisins
1 pound onions, peeled
4 tablespoons extra-virgin olive oil
4 tablespoons butter
3/4 teaspoon or more salt
2 or 3 fresh bay leaves
2 tablespoons red wine vinegar
1 pound chicken livers
Freshly ground black pepper, to taste
2 large skillets, preferably 12 inches in diameter

Steps:

  • Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
  • Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
  • After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
  • While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
  • Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
  • If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
  • Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
  • Poached Whole Zucchini with Lemon and Olive Oil (page 237).
  • Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 1

Number Of Ingredients 5

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
  • Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

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.

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CHICKEN TENDER SAUTé - A FAMILY FEAST®
2018-01-15 Cook 1-2 minutes until lightly seared. Turn each tender and lightly brown the other side. Add spinach, scallion tops (green part), salt and pepper and stir to combine. Cover and cook for and additional 1 to 2 minutes until the spinach is wilted and the chicken is cooked through. Remove from heat and stir in the sour cream.
From afamilyfeast.com


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