Caramelized Onion Chicken Thighs

This post is sponsored by BabbleBoxx.com on behalf of Alexia.

Who says a simple weeknight meal can't have a gourmet flair?

I've found that most recipes I make that feel like a fine-dining experience are usually those that have the simplest ingredients. It doesn't take a lot of intricacy or complicated steps to make a meal delicious! And, every once in awhile, I like to get creative in the kitchen on an everyday weeknight with the ingredients I have on hand.

I made this recipe for Caramelized Onion Chicken Thighs a couple of nights ago and everyone in our home went nuts for them. If you haven't used chicken thighs in cooking lately, you have to try them out – they have so much more flavor and texture than your standard boneless chicken breast and typically cost about the same. They're super easy to pair with just about any flavor and don't require a lot of babysitting while cooking. They're perfect for an easy meal with a little wow factor!

I like to keep a few easy side dishes on hand that pair well with a number of different meats or proteins for last-minute dinners. These Alexia Premium Vegetable sides are an amazing way to add a special touch to a simple, easy dinner. They're Non-GMO Project verified, gluten-free, and include organic dairy ingredients. They also cook directly out of the bag (without any additional ingredients) and can be ready in under 10 minutes, so they're such a great way to add delicious, premium vegetables to an easy weeknight dinner!

The Butternut Squash Risotto with Parmesan and Sea Salt and Riced Cauliflower with Aged White Cheddar and Cracked Black Pepper paired perfectly with the slight sweetness of the chicken thighs. They both had just the right bit of bite to make the flavors of the chicken really come out! If you're looking for delicious starch alternatives to pair with a heavy-duty protein, I'd highly recommend these. And they were so easy to prep…I just popped them in the microwave for a few minutes each, instead of ricing my own cauliflower or getting butternut squash to just the right mince. So convenient, and you'd never know these complete side dishes were frozen just a few minutes before dinner!

Let's take a look at how I made the chicken thighs.

In a cast iron skillet, melt 2 tbsp of butter over medium heat.

Add 3-4 medium sliced onions to skillet. Toss lightly to cover the onions in butter. Brown onions for 3-4 minutes, just until ends start to crisp. Reduce heat to medium-low. Add 1 tbsp sugar and 1 tsp salt and stir well. Cook onions for 10-15 minutes longer, until caramelization begins and onions cook down some. Remove onions and set aside.

Add an additional 2 tablespoons of butter to the skillet and allow to melt. On a large plate, toss together flour, salt, pepper, garlic powder, and parsley with a fork. Dredge chicken thighs in the flour mixture and cook in skillet for 3-5 minutes per side, until brown and crispy.

Chicken doesn't need to be cooked all the way through at this step. Cook 2-3 chicken thighs at a time.

Once chicken is cooked, cover the bottom of the skillet with chicken thighs. Add half of the onions over the top. Add remaining chicken thighs and cover with the second half of the onions.

Bake (covered with foil) at 350 degrees for 20-25 minutes, until chicken is cooked through and sizzling.

Caramelized Onion Chicken Thighs

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Ingredients
  

  • 4 tbsp butter divided
  • 3-4 medium onions sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley

Instructions
 

  • In a cast iron skillet, melt 2 tbsp of butter over medium heat.
  • Add sliced onions to skillet. Toss lightly to cover in butter. Brown onions for 3-4 minutes, until ends start to crisp.
  • Reduce heat to medium-low. Add sugar and salt and stir well. Cook onions for 10-15 minutes longer, until caramelization begins and onions cook down some. Remove onions and set aside.
  • Add additional 2 tablespoons of butter to the skillet and allow to melt. On a large plate, toss together flour, salt, pepper, garlic powder, and parsley with a fork. Dredge chicken thighs in the flour mixture and cook in skillet for 3-5 minutes per side, until brown and crispy. Chicken doesn't need to be cooked all the way through at this step. Cook 2-3 chicken thighs at a time.
  • Once chicken is cooked, cover the bottom of the skillet with chicken thighs. Add half of the onions over the top. Add remaining chicken thighs and cover with the second half of the onions.
  • Bake (covered with foil) at 350 degrees for 20-25 minutes, until chicken is cooked through and sizzling. Serve with Alexia Premium sides (Butternut Squash Risotto with Parmesan and Sea Salt and Riced Cauliflower with Aged White Cheddar and Cracked Black Pepper).
Tried this recipe?Rate it in the comments below!

You can take the simple and make it extraordinary in your everyday cooking! Easy, delicious starch replacements like Alexia premium vegetable sides can be found at Giant Eagle, Kroger, Meijer, and other fine grocery stores across the country. Visit AlexiaFoods.com for more recipe inspiration!

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