Onion Garlic Chicken

I love caramelized onions. To me the best smell is a huge pan of onions caramelizing in butter. Seriously, I think onions go with just about any dinner. This is one of my favorites with garlic and onions.

Verdict: This is a perfect simple dinner that packs a punch of flavor. The onions and garlic sauce was delicious over angel hair pasta. Add a simple side salad and a vegetable and you have a complete meal. The leftovers heated up for lunch the next day were amazing. Use a bit of chicken stock to thin out sauce if needed.

Onion Garlic Chicken

  • Servings: 4-6
  • Difficulty: easy
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  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4-6
  • 4 tablespoons flour
  • 4 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper


  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, thinly sliced or small chop
  • 3-4 garlic cloves, finely minced
  • 1 1/4 cup chicken stock
  • 1 1/4 cup half and half
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons parsley, to garnish as desired


  1. Season the chicken with salt, garlic powder and pepper.
  2. On a plate combine flour and Parmesan cheese. Coat chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 
  4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  6. Reduce heat to medium-low. Cook the onion in the remaining oil/juices in the pan until softened and browning around the edges. This could take up to 20 minutes. Stir often.
  7. Add the remaining oil to the pan and heat through returning pan to medium heat, mixing it through the onions. Add garlic and stir until fragrant, about 2-3 minutes. Add the stock to the pan and scrape up any browned bits and let simmer and reduce to half, about 5-7 minutes.
  8. Turn down heat to medium-low and pour in the 1/2 and 1/2. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.
  9. Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 
  10. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking.
  11. Serve over noodles, rice, or potatoes as desired.

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