Chicken with Caramelized Onions in Butter, Lemon, and White Wine

The blizzard this week was really fun! I didn’t have to go anywhere or do anything other than putz around inside the new apartment, so I wasn’t affected by any commuting issues or closures. My sister-in-law who goes to Pratt came and stayed with us while it snowed like crazy outside and we cooked spaghetti carbonara (an oldie but a goodie), ordered sushi, watched movies and LOST, and played in the snow (including building a snowman, which I hadn’t done since I was a kid living in Chicago – and yes, that’s a photo of me looking like a homeless person building that snowman on our roof). I’ve also been baking a lot of bread since my wonderful father-in-law got me a bread-maker for Festivus. I’m actually baking some French bread right now and the smell is absolutely amazing. So, yes, I am enjoying living in New York so far!

This was the last meal that I made in my house in Arizona, and honestly, it is now one of my favorites. These ingredients were basically the only things I had left in my fridge. I’m a big fan of onions. I like them raw, I like them roasted, and I love them caramelized. It’s very rare that onions don’t complement food (or at least that’s what I think), and these caramelized onions are unique in that they are cooked not only with butter, but with lemon juice and white wine. The rich flavors really come together with the chicken, which I rubbed with a simple combination of salt, pepper, and red pepper flakes. This dish is extremely easy to make, but it definitely doesn’t taste that way!


Chicken with Caramelized Onions in Butter, Lemon, and White Wine
The ingredients (you can see the moving boxed in the background). Thanks for the wine, Beth!

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Rub the chicken with the olive oil, salt, pepper, and red pepper flakes and place on a greased and/or lined baking sheet. Bake for 20-25 minutes at 400 degrees F until cooked through.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Slice your onions thinly.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Mince your garlic.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Juice your lemon.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Melt your butter.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Add in the onions and let them sweat for 5 minutes or so, then add in the garlic and cook for another 5 minutes.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Then add in the lemon and white wine. Cook for 5-10 minutes until the onions are caramelized and are golden in color.

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Plate the chicken, serve with a generous amount of onions and the sauce from the pan, and sprinkle with dried or fresh parsley for a bit of color. Dig in!

Chicken with Caramelized Onions in Butter, Lemon, and White Wine
Cook time: 
Total time: 
 
Ingredients
  • 2 chicken breasts
  • 1 teaspoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (or ¼ teaspoon if you don't like it too spicy)
  • 5 tablespoons of butter
  • 2 onions, sliced thinly
  • 4 cloves of garlic, minced
  • juice of 1 lemon
  • ½ cup white wine (or chicken broth if you don't want to use alcohol)
  • fresh or dried parsley (for garnish)
Instructions
  1. Preheat the oven to 400 degrees F. Rub the chicken breasts with the olive oil, salt, pepper, and red pepper flakes. Place on a lined and/or greased baking sheet and bake for 20-25 minutes until the chicken is cooked through.
  2. While the chicken is cooking, heat your butter in a skillet, then add your onions. Let them sweat for 5 minutes or so, then add in the minced garlic. Cook for another 5 minutes, then add in the lemon juice and white wine. Cook for another 5 to 10 minutes until the liquid has reduced and the onions are caramelized and a beautiful golden brown. If the chicken finishes cooking before the onions are ready, remove them from the oven and cover with tinfoil until you're ready to plate.
  3. Place the chicken on a plate and top generously with the onions and the sauce in the pan. Serve with vegetables, rice, egg noodles, or whatever you like!

 

12 Responses

  1. Arielle says:

    I have a bunch of chicken just sitting in my freezer. I think I know what I’m making for dinner tomorrow!

  2. Anthony says:

    Long-time reader, first-time (I think) commenter. :)

    This recipe looks wonderful! I have two questions: we you using whole or half breasts; and what heat did you use for caramelizing the onions? When I caramelize, I use a very low heat. The process takes a couple of hours. How high do you set your range? And is it gas or electric?

    • Sydney says:

      Anthony: I used whole breasts and I did a medium heat, a bit on the higher side but not enough for me to say medium-high, haha. Sorry, I should mention that in the recipe! It’s been a long day, haha. I had electric at my old place.

  3. Jay says:

    I can always tell when you mention my blog even before I check because my readership doubles from 20 to 40! I am thrilled you like the bread maker. I love the picture of you and Kramer building the snowman. I feel so old when you call me your “father-in-law”. We miss you already!

  4. Katie says:

    I loooooove onions, and this looks like it would be the greatest sandwich ever, if placed on a good bun. Just saying.

  5. Patrick says:

    The onions in this are the bomb! I made this last week and my girlfriend and I would have eaten the caramelized onions alone if given the chance. So good!

  6. sylvie says:

    This looks yummy, I love lemon chicken and caramelized ognions, this recipie spoils me. Will try it and get back to you, thanks for sharing 😀

  7. […] recipe is chicken with caramelized onions in butter, lemon, and white wine.  It’s from one of my […]

  8. Jen says:

    I’m planning to try this tonight! I already prepped my onions and rubbed my chicken with the spices so the flavors can sink in while I’m at work. I will be serving it with steamed broccoli and brown rice. Can’t wait to get off work tonight so I can make this fabulous dish! I will probably cut the butter down to 1 or 2 tbsp however; 5 seems a bit excessive for me, calorie and fat-wise (although I’m sure it would be totally delicious, hah!).Thanks for these wonderful recipes.

    I also have your restarant-style orange chicken on the menu for Thursday. I will let you know how they turn out :)

    • Sydney says:

      Jen: Sounds like a great meal! It’s definitely excessive – I made this the last night in our old place in Phoenix and I had butter that I needed to use up (and no shame).

  9. Lydia says:

    I made this tonight for my partner and I. I found it via Google search. He made veggies in foil (smokey). We absolutely loved it. I was happy to have all ingredients around. Thanks for the easy and tasty recipe!

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