Name: Caramelized Onion & Garlic Butter Chicken Bake
Ingredients: 4 boneless, skinless chicken breasts; Salt & black pepper to taste; 2 tbsp olive oil; 2 large yellow onions, thinly sliced; 4 garlic cloves, minced; 3 tbsp unsalted butter, divided; ½ cup chicken broth; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tsp Dijon mustard (optional, for depth); Optional: ¼ cup dry white wine; Mashed potatoes, rice, or crusty bread; Fresh parsley or thyme

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt & black pepper to taste
2 tbsp olive oil
2 large yellow onions, thinly sliced
4 garlic cloves, minced
3 tbsp unsalted butter, divided
½ cup chicken broth
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp Dijon mustard (optional, for depth)
Optional: ¼ cup dry white wine

For serving:

Mashed potatoes, rice, or crusty bread
Fresh parsley or thyme

Instructions

Caramelize onions: Heat 1 tbsp olive oil and 1 tbsp butter in a large oven-safe skillet over medium-low heat. Add onions; cook 20–25 minutes, stirring occasionally, until deep golden brown. Stir in garlic during the last 2 minutes. Remove half the onions and set aside for topping.
Prep chicken: Season chicken with salt and pepper.
Sear chicken: In same skillet, add remaining oil. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
Deglaze: Add broth (and wine if using) to skillet, scraping up browned bits. Stir in Dijon and thyme.
Assemble: Return chicken to skillet. Top each breast with reserved caramelized onions. Dot with remaining butter.
Bake: Transfer skillet to oven preheated to 375°F (190°C). Bake 15–20 minutes, until chicken reaches 165°F internally.
Rest 5 minutes, then garnish with fresh herbs. Spoon pan juices over top before serving.

💡 Pro Tips:
– Don’t rush the onions—low and slow = sweet, complex flavor.
– For extra richness, stir 2 tbsp cream into the pan sauce before baking.
– Use chicken thighs for even juicier results!

Prep Time & Nutrition (per serving):