My cookbook is here! 
If you love caramelized onions you’re going to love this baked caramelized onions and chicken! This recipe is quick to prep and mostly hands-off.
The dilemma I always have with caramelized onions is that I have stand over the pan for 1 hour constantly stirring them. The outcome is wonderful but the process is tedious. With this baked recipe, all you have to do is slice those onions. Yes, tears will be shed while chopping but its all worth it.
Once you slice all your yellow onions, add them to the baking dish along with chopped sun-dried tomatoes, balsamic vinegar (or glaze), olive oil and spices. Do not forget the entire bulb of garlic! That element adds in so much flavor and depth to the dish. Pop it into the oven for about an hour and its time to move on to your protein.
You can certainly use a shredded rotisserie chicken to make your life simpler. I opted to slice up some boneless skinless chicken thighs in strips/bite size pieces. I lightly seasoned the chicken since the caramelized onion bake provides all the flavor for this dish. The caramelized onions really compliment the chicken so well. All you have to do toss them into the baked onions, squeeze out the roasted garlic bulbs and mix it all together.
If you like this dish you will love my One Pan Chicken and Cabbage or my One Pan Chicken Zucchini Orzo. Next time I make this recipe, I will switch up the meat with some steak tips or shrimp! Serve this with some crusty bread for a complete meal!
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!!
Baked Caramelized Onions and Chicken
Ingredients
- 3 large yellow onions, sliced thin
- 1 head garlic, top sliced off
- 1/2 cup (130 g) sun dried tomatoes, chopped
- heavy drizzle olive oil
- 1 tsp each salt, paprika + Italian herb blend
- 1 tbs balsamic vinegar
- 1.7 lbs (0.80 kg) boneless + skinless chicken thighs, cut into strips
- 1/2 tsp each salt, garlic powder + onion powder
- 1/2 cup (120 ml) heavy cream
- 1 handful fresh parsley, chopped
Instructions
- Preheat oven to 400℉.
- To a 9×13 inch baking dish, add in the onions, sun dried tomatoes, seasonings, balsamic and toss together. Next, place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil and pop in the oven for 1 hour, tossing halfway through. Mine took about 1 hour + 10 minutes.
- About 30 minutes before the casserole dish is done, rinse and pat dry your chicken thighs, season with salt, garlic powder and onion powder and mix together. In a large skillet, working in batches, add a drizzle of olive oil and when the pan is hot, add your chicken strips and cook for 3-4 minutes per side.
- Remove the garlic from the dish and when safe to handle, squeeze out the cloves. Add in heavy cream, fresh parsley, along with the chicken and stir it all together.
Notes
- Store leftovers in an airtight container in the fridge.
- Serve with crusty fresh bread or Mashed Potatoes
Absolutely incredible! Such an easy recipe to follow but the flavor is phenomenal. My son gave me a fist bump and I cannot wait to try more recipes from you. Will make this one time and time again. Thank you!!!
Hi Karen and welcome!
I’m so glad your son enjoyed the recipe especially!
Thank you for your kind feedback <3
Absolutely incredible. Such an easy recipe to follow. The flavor is out of this world. My son gave me a fist bump of approval. Will make this time and time again. Cannot wait to look at more recipes from you. Huge thank you!!!!!!
Absolutely delicious!!! I am going to have to double the recipe next time!! I partially cooked the chicken and then threw it in the pan at the half way point. I also cooked and added egg noodles to create more dinner out of it!
Hi Tobi, Sounds AMAZING with the egg noodles!! Great tip