If you’re looking for an easy yet flavor-packed dinner idea, this creamy caramelized onion chicken is one of those chicken recipes you’ll want on repeat!

It’s cozy, indulgent, and hits that perfect sweet and savory balance thanks to the golden caramelized onions and rich, velvety sauce.

Whether you’re cooking for a weeknight meal or a casual dinner with friends, this creamy caramelized onion chicken recipe always delivers.

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What is Creamy Caramelized Onion Chicken?

Creamy caramelized onion chicken is a comfort food dish that brings together tender pan-seared chicken breasts and a luscious cream-based sauce with sweet, golden-brown onions.

The onions are slowly cooked down until they’re jammy and rich, then paired with garlic, chili oil, and Parmesan to create a sauce that’s next-level delicious.

This dish draws flavor from a few simple ingredients but tastes like something you’d order at a cozy bistro.

Why You’ll Love This Creamy Caramelized Onion Chicken Recipe

Easy to make on a weeknight: Uses mostly pantry staples and takes under 45 mins.
Deliciously creamy and savory: The sauce is rich but balanced with sweet onions and chili oil
Versatile serving options: Serve it over rice, potatoes, or with roasted veggies
Unforgettable flavor: Sweet caramelized onions meet garlic, chili, and Parmesan for the ultimate bite
Crowd-pleaser: It feels fancy but is incredibly simple to put together

If you like this chicken recipe, then check out my Chicken Adobo with Coconut Milk and Cowboy Butter Chicken Skewers!

Ingredients

Main Ingredients

Chicken Breasts: Boneless and skinless, these are quick to cook and soak up all that creamy sauce.
All Purpose Flour: Lightly coats the chicken for a golden, crispy exterior when seared.
Garlic Powder: Adds a punch of garlicky depth to the flour mixture.
Smoked Paprika: Brings in subtle smokiness and warmth.
Salt: Enhances all the flavors and seasons the chicken throughout.
Freshly Cracked Black Pepper: Gives a sharp, peppery bite to balance the creaminess.
Olive Oil: Used to sear the chicken until golden brown.
Butter: Helps caramelize the onions and adds richness to the sauce.
Yellow Onion: The star of the show—slow cooked until golden and sweet.
Sugar: Speeds up the caramelization of the onions just a bit.
Water: Keeps the onions from burning and helps them soften evenly.
Garlic: Fresh and fragrant, it brings the sauce to life.
Chili Oil: Adds a subtle heat that cuts through the richness.
Chicken Broth: De-glazes the pan and deepens the flavor of the sauce.
Heavy Cream: Makes the sauce rich, velvety, and oh-so satisfying.
Parmesan Cheese: Freshly grated for a salty, umami-packed finish.
Pinch of Salt: Balances everything right at the end.

Garnishes

Chopped Cilantro: Adds a pop of freshness and color.
Chili Oil: Drizzle on top for an extra hit of spice and shine.

Customizations

Swap the protein: Use boneless chicken thighs if you prefer dark meat—they’ll be extra juicy.
Add veggies: Toss in spinach or mushrooms right before adding the cream to bulk up the sauce.
Make it dairy-free: Use coconut cream and nutritional yeast in place of cream and cheese for a lighter alternative.
Tone down the spice: Skip or reduce the chili oil if you prefer a milder flavor.

How to Make Creamy Caramelized Onion Chicken

Prep the Chicken

Butterfly the chicken breasts by slicing them in half horizontally, so each piece is about ¼ inch thick. Lightly season both sides with salt.

In a shallow plate, combine flour, garlic powder, smoked paprika, salt, and pepper. Dredge each piece of chicken in the flour mixture and shake off any excess.

Sear the Chicken

Heat olive oil in a large pan over medium heat. Add the chicken and cook for 4–5 minutes on each side until just cooked through and golden.

Remove and set aside on a plate.

Caramelize the Onions

In the same pan, melt the butter, then add sliced onions, sugar, and water. Cook over medium heat, stirring every few minutes, for about 15–20 minutes or until the onions are soft and golden brown.

Make the Sauce

Stir in the minced garlic and chili oil, cooking for about 30 seconds until fragrant.

Pour in chicken broth, heavy cream, and Parmesan cheese. Add a pinch of salt and bring the mixture to a simmer.

Simmer and Serve

Return the chicken to the pan and spoon the sauce over the top. Cover and simmer for about 5 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.

Serve hot with rice, mashed or roasted potatoes, or a veggie side. Don’t forget to drizzle on extra chili oil and sprinkle with chopped cilantro for the perfect finish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Tips

Low and slow for onions: Don’t rush the caramelization—patience makes the onions sweet and jammy.
Don’t skip the dredge: That light flour coating helps the chicken get golden and adds body to the sauce.
Grate your own cheese: Freshly grated Parmesan melts better and tastes way more flavorful.

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