Embarrassingly Simple Utterly Delicious Chicken with Onions
Indulge in the comfort of home-cooked goodness with this "Embarrassingly Simple Utterly Delicious Chicken with Onions" recipe—a perfect harmony of tender, golden-crisp chicken thighs and sweet, caramelized onions. This one-pan dish shines with minimal effort, using just a handful of pantry staples like garlic, olive oil, and fresh parsley for garnish. The secret lies in the skillet-seared chicken that renders rich, savory flavors into the onions, making them irresistibly luscious. Optionally deglaze with chicken stock for an extra layer of depth, and let the oven do the rest. Ready in just 50 minutes, this no-fuss recipe is ideal for busy weeknights or a cozy family dinner. Garnished to perfection, it’s a timeless crowd-pleaser. Keywords: simple chicken recipe, caramelized onions, one-pan chicken dinner, easy chicken with onions.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 large Yellow onions
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 cloves Garlic (minced)
- 0.25 cup Chicken stock (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season them generously with half the salt and black pepper.
Peel the onions and slice them into thin half-moons.
In a large, oven-safe skillet, heat the olive oil over medium heat.
Once the oil is shimmering, add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip them over and cook for an additional 2 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, reduce the heat to medium-low and add the onions. Stir well to coat them in the rendered chicken fat and olive oil.
Cook the onions for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add a pinch of salt and the minced garlic, stirring for another 1-2 minutes until fragrant.
If using chicken stock, add it now, scraping up any browned bits from the bottom of the skillet to deglaze.
Nestle the chicken thighs back into the skillet on top of the onions, skin-side up.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes.
Garnish with freshly chopped parsley and serve the chicken alongside the succulent onions.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.1 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1597 mg | 34% | |
*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.
