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This oven-baked chicken with melt-in-your-mouth onions turns basic pantry items into an indulgent comfort dinner that's easy yet looks fancy. The real magic happens as onions slowly transform in the oven, creating a sweet-savory foundation that works beautifully with the juicy chicken pieces.
I first whipped this up during a downpour when I wanted something warm and tasty but didn't feel like babysitting pots on the stove. The smell that spread through my house as those onions turned golden was simply amazing, and now it's one of my go-to meals.
Ingredients
- Yellow onions: Cut into thin slices. They're the main attraction and turn wonderfully sweet as they cook
- Head of garlic: Baking it whole makes soft, squeezable cloves that flavor everything
- Sun dried tomatoes: Brings rich savory notes and pretty red flecks throughout
- Olive oil: Try using the oil from your sun dried tomato container for extra taste
- Seasonings: Salt, paprika and Italian herbs add layers of flavor without going overboard
- Balsamic vinegar: A small amount cuts through the sweetness with a tangy kick
- Boneless skinless chicken thighs: Juicier and harder to mess up than chicken breasts
- Heavy cream: Makes everything smooth and ties all flavors together
- Fresh parsley: Adds a pop of freshness and nice green color
Step-by-Step Instructions
- Make your onion base:
- Mix your thin onion slices, chopped sun dried tomatoes, spices, and balsamic in a baking dish. Put the whole garlic head right in the middle and pour plenty of olive oil over everything. This builds the tasty foundation that will slowly turn golden brown.
- Bake with cover:
- Wrap with foil and pop in a 400°F oven for around 70 minutes, giving it a stir halfway. The onions should look dark gold and jam-like. This slow cooking changes the sharp onion taste into sweet, mellow goodness.
- Fix the chicken:
- During the last 30 minutes of onion cooking, sprinkle chicken strips with salt, garlic powder and onion powder. Cook in small batches in a hot oiled pan for about 3-4 minutes each side. Look for golden edges while keeping the inside juicy.
- Mix it all together:
- Pop the soft garlic cloves into your onion mix, then add cream, fresh parsley, and your cooked chicken. Mix well until everything's coated. The warm cream will turn into a velvety sauce that hugs all ingredients.
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The baked garlic might be what I love most about this dish. When you press those cloves, they turn into this smooth, sweet spread that blends into the sauce. In my house, we always argue over who gets the extra garlicky bits at the bottom!
Onion Selection Secrets
For really tasty caramelized flavor, go for big yellow onions that feel firm and have dry outsides. You might think sweet Vidalia onions would be best, but regular yellow ones actually make a richer flavor when slowly cooked. Cut them all the same thickness so they cook evenly, but not super thin or they could burn. Cooking them in the oven stops that burning you often get when doing it in a pan.
Make-Ahead Options
This meal works great for planning ahead and gets tastier over time. You can cook the onions up to three days early and keep them in the fridge. The chicken can be done a day before. When you're ready to eat, just warm the onions, stir in the cream, chicken and parsley, then heat everything through. For busy nights, having these parts ready means dinner comes together super fast.
Serving Suggestions
While this tastes amazing with crusty bread or mashed potatoes, it works with lots of things. Try it over creamy polenta, buttered noodles, or even cauliflower rice if you want fewer carbs. A simple green salad with tangy dressing balances out the rich flavors perfectly. When company's coming, serve it in shallow bowls with a spoonful of crème fraîche and extra herbs sprinkled on top.
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Frequently Asked Questions
- → What’s the trick to caramelized onions?
Coat the onions in olive oil with balsamic vinegar and seasonings before baking. Give them a toss halfway for that golden touch.
- → Are chicken breasts okay to use?
Sure, but keep an eye on the cooking time. Breasts cook quicker and might dry out if overdone.
- → What should I serve it with?
It’s great with mashed potatoes, fresh crusty bread, or even a crisp green salad.
- → Can I prep this meal early?
Go ahead and make it in advance, then heat it back up gently at 350℉ until warmed through.
- → How do I store leftovers safely?
Pop any leftovers in a sealed container and keep them in the fridge for up to 3 days. Warm ‘em up on the stove or in the oven.