Peppered Chicken with Caramelized Onions

Peppered Chicken with Caramelized OnionI’m not a fan of most vegetables. Once upon a time I tried to become a vegetarian. You can guess how well that went. I did try for nearly two years and had almost given up all meats, save chicken. I ate soy burgers and played around a bit with tofu. Later I would learn I was allergic to soy. (No wonder I had issues for two years.)

My problem with vegetables has little to do with the actual flavor and more to do with the texture (with a couple of exceptions, like asparagus…bleh). Because of that, I still cook with most veggies and look forward to the fabulous flavors they often add to my food.

One example of this is onion. I’m not a fan of onions. Unless onions are fried like onion rings or diced really small, I usually pick around them on my plate. My husband, on the other hand, adores onions. So, when I saw this recipe for Rustic Peppered Chicken with Caramelized Onions, I knew I would need to try it. The chicken looked amazing, and I knew Chris would enjoy eating the caramelized onions.

I heated about 1 Tbsp of olive oil in a large skillet. Once it was nice and hot, I sautéed 1 sliced onion until it got a nice golden brown color. Then, I added 1 tsp ground ginger and 2 tsp minced garlic to the skillet, stirring and heating another couple of minutes.

Now, I put 2 lbs cubed chicken breasts in the skillet along with 2 Tbsp Montreal steak seasoning, mixing well. I let it brown in the pan uncovered, occasionally stirring it.

Peppered Chicken with Caramelized Onion
Now that the chicken is cooking, it is time to caramelize the onions.

As the chicken was cooking, I heated 1 Tbsp olive oil in a saucepan and added the remaining 2 sliced onions to the pan once warm. I allowed it to cook and caramelize until the chicken was done cooking, about 15-20 minutes.

When the chicken was browned and tender, I added 1 tsp salt, fresh ground black pepper, and paprika to the skillet. After two minutes, I added 1/4 cup chopped fresh Italian parsley and the caramelized onions to the skillet. 

Peppered Chicken with Caramelized Onion
Doesn’t that look gorgeous?

I served this dish with some mushroom risotto my husband made and it was delicious!! 

Peppered Chicken with Caramelized Onion
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  1. 2 lbs boneless chicken (cubed)
  2. 2 Tbsp olive oil (divided)
  3. 3 onions, thinly sliced
  4. 2 Tbsp Montreal steak seasoning
  5. 1 tsp freshly ground pepper
  6. 1 tsp paprika
  7. 1 tsp salt
  8. 1 tsp ground ginger
  9. 2 tsp minced garlic
  10. 1/4 C. chopped fresh Italian parsley
  1. Heat 1 Tbsp olive oil in a skillet.
  2. Add 1/3 of the sliced onion and saute until dark brown.
  3. Add ginger and garlic. Saute 2 minutes
  4. Add cubed chicken and the steak seasoning. Cook uncovered until the chicken is brown and tender, about 15-20 minutes.
  5. In a separate pan, heat the remaining olive oil (1 Tbsp).
  6. Add remaining onion and cook till it get soft brown and caramelized, or until the chicken is done.
  7. Add 1 tsp fresh cracked black pepper, paprika, and salt to the chicken mixture. Cook another 2 minutes.
  8. Add the fresh parsley and caramelized onion to the chicken and heat through (about 2-3 minutes).
  9. Serve.
  1. This dish tastes great with rice, risotto, and would likely make a tasty lettuce wrap.
Adapted from Sue's Nutrition Buzz
Adventures of a Jayhawk Mommy

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.



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