Pan Roasted Chicken Breasts with Onion and Ale Sauce
Savor the rich, rustic flavors of Pan Roasted Chicken Breasts with Onion and Ale Sauce, a comforting dish that combines golden, crispy-skinned chicken with a luscious, caramelized onion sauce infused with the deep, malty notes of ale. This one-skillet recipe elevates simple ingredients like yellow onions, garlic, and fresh thyme into a symphony of bold and savory flavors, perfect for weeknight dinners or casual gatherings. The chicken is first seared to perfection, then simmered in a combination of ale and chicken stock, creating a fragrant, velvety sauce that clings to every bite. Garnished with fresh parsley for a pop of color and freshness, this dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up every drop of the sauce. Ready in just 45 minutes, this hearty meal is sure to impress!
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Recipe Information
Ingredients
- 4 pieces skin-on, boneless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup ale or beer of your choice
- 0.5 cup chicken stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts skin-side down and cook for 4-5 minutes until the skin is golden brown and crispy.
Flip the chicken breasts and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside on a plate. (The chicken will continue cooking later.)
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the sliced onions and a pinch of salt. Cook the onions for 8-10 minutes, stirring occasionally, until they are golden and caramelized.
Add the minced garlic to the onions and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour the ale into the skillet, scraping up any browned bits from the bottom of the pan. Add the chicken stock and thyme, stirring to combine.
Return the chicken breasts to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes. Meanwhile, continue simmering the sauce uncovered for 2-3 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken breasts topped with the onion and ale sauce. Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.3 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2111 mg | 45% | |
*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.
