Baked Caramelized Onions and Chicken

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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!

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Baked Caramelized Onions and Chicken

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5 from 3 votes

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 30 minutes mins

If you love caramelized onions you're going to love this baked caramelized onions and chicken recipe!

Equipment

• 9×13 inch baking dish
• cutting board
• long griddle pan

Ingredients 

US CustomaryMetric

• 3 large yellow onions, sliced thin
• 1 head garlic, top sliced off
• 1/2 cup sun dried tomatoes, chopped
• heavy drizzle olive oil
• 1 tsp each salt, paprika + Italian herb blend
• 1 tbs balsamic vinegar
• 1.7 lbs boneless + skinless chicken thighs, cut into strips
• 1/2 tsp each salt, garlic powder + onion powder
• 1/2 cup 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

You may also like my One Pan Chicken + Cabbage

1. Store leftovers in an airtight container in the fridge.
2. Serve with crusty fresh bread or Mashed Potatoes

Nutrition

Calories: 380kcal | Carbohydrates: 12g | Protein: 40g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 197mg | Potassium: 1010mg | Fiber: 2g | Sugar: 7g | Vitamin A: 689IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

Author: Stella Drivas