Chicken with Caramelized Onions and Bacon
Savor the irresistible combination of rich flavors in this Chicken with Caramelized Onions and Bacon recipe! Tender, juicy chicken breasts are perfectly seasoned with smoked paprika, seared to golden perfection, and nestled in a luscious skillet sauce made from sweet caramelized onions, crispy bacon, and aromatic thyme. A touch of chicken stock gently deglazes the pan, infusing every bite with savory depth. This easy yet elegant one-pan dinner is ready in under an hour, making it perfect for busy weeknights or a special family meal. Serve it with mashed potatoes or crusty bread to soak up every last drop of the mouthwatering sauce. Indulge in a hearty, flavor-packed dish that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Yellow onions
- 1 tablespoon Brown sugar
- 6 pieces Bacon strips
- 0.5 cup Chicken stock
- 1 teaspoon Fresh thyme leaves
Instructions
Season the chicken breasts on both sides with salt, black pepper, and smoked paprika. Set aside.
Slice the yellow onions thinly.
In a large skillet or frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the sliced onions and sprinkle with brown sugar. Stir well to coat the onions in the butter and sugar.
Cook the onions, stirring occasionally, for 20-25 minutes until they are golden brown and caramelized. Remove them from the skillet and set aside.
In the same skillet, cook the bacon strips over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan and place it on a plate lined with paper towels to drain. Crumble the bacon once cooled.
Add the remaining 1 tablespoon of olive oil and butter to the skillet. Increase the heat to medium-high.
Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Deglaze the skillet by pouring in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Lower the heat to medium and return the caramelized onions to the skillet. Stir in the fresh thyme leaves.
Nestle the seared chicken breasts back into the skillet and spoon some of the onion mixture over the top.
Cover the skillet with a lid and let the chicken cook in the sauce for 10-15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Sprinkle the crumbled bacon over the chicken before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 22.3 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
