Chicken with Purple Onions
Transform your dinner table with this rich and aromatic Chicken with Purple Onions recipe—a one-skillet wonder that combines tender, golden-browned chicken thighs with the sweet, caramelized warmth of purple onions. Infused with fresh thyme, garlic, and a splash of tangy balsamic vinegar, this dish is simmered to perfection in a savory chicken stock, creating a flavorful sauce that’s simply irresistible. Ready in just 45 minutes, it’s an ideal option for weeknight meals or casual entertaining. Serve it alongside fluffy rice, creamy mashed potatoes, or crusty bread to soak up every last drop of the luscious pan sauce. This recipe is easy to make, packed with bold flavors, and guaranteed to impress your family and friends.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 medium purple onions
- 3 pieces garlic cloves
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Peel and thinly slice the purple onions. Mince the garlic cloves.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken thighs to the skillet and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the sliced purple onions and sauté for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and fresh thyme sprigs to the onions and sauté for 1-2 minutes until fragrant.
Deglaze the skillet by adding the balsamic vinegar, scraping up any browned bits at the bottom of the pan with a wooden spoon.
Pour in the chicken stock and bring it to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the onion mixture.
Reduce the heat to low, cover the skillet, and cook for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the thyme sprigs from the skillet and adjust the seasoning with additional salt and pepper if necessary.
Serve the chicken hot, garnished with freshly chopped parsley if desired. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 12.8 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1385 mg | 29% | |
*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.
