Chicken with Caramelized Onions

Although quick and easy to prepare, this dish is elegant enough for company.


6 servings (serving size: 1 chicken breast half and 1/3 cup onion mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 1.9 g
Monofat 2.6 g
Polyfat 1.5 g
Protein 26.8 g
Carbohydrate 10.4 g
Fiber 2.2 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 266 mg
Calcium 38 mg


Vegetable cooking spray
6 cups thinly sliced onion
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/2 cup low-salt chicken broth, divided
1/4 cup balsamic vinegar
6 (4-ounce) skinned, boned chicken breast halves


Coat a large skillet with cooking spray, and place over medium heat until hot. Add onion; cover and cook 10 minutes or until deep golden, stirring frequently.

Combine salt, thyme, red pepper, and black pepper, and stir well. Sprinkle half of spice mixture over onions. Add 1/4 cup of chicken broth to the onion mixture, and cook for 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping bottom of skillet with a wooden spoon to loosen the browned bits.

Repeat procedure with remaining 2 tablespoons broth. Add vinegar, and cook an additional 2 minutes or until most of the liquid evaporates. Remove onion mixture from pan; set aside, and keep warm.

Rub chicken with remaining spice mixture. Recoat skillet with cooking spray, and place over medium-high heat until hot. Add the chicken, and cook for 5 minutes on each side or until done.

Serve the caramelized onion mixture over chicken.

Sandra Day,

Cooking Light

May 1995