If you like caramelized onions, then you will love this Caramelized Onion Chicken with Raspberry Pan Sauce. It’s a healthy, dairy-free weeknight dinner than comes together in just 40 minutes.
In keeping with my easy weeknight dinner series, I couldn’t wait to share this Caramelized Onion Chicken recipe with you! Truthfully, I started making this recipe years ago, but I completely forgot about it until just two weeks ago. When I made it again, I couldn’t believe that I had not shared it with you yet.
The caramelized onions really make this dish, so don’t even think about leaving them out. Whenever I caramelize an onion, I always make extra because I figure if I am going to spend the time cooking them (and stirring constantly), I may as well have leftovers! You can use leftover caramelized onions on top of burgers/veggie burgers, homemade pizza, in pasta dishes, and so much more.
I suggest you serve this Caramelized Onion Chicken with a whole grain such as barley or farro, which you can use to eat up every bit of the raspberry pan sauce.
- 3 Tablespoons olive oil
- 1 medium yellow onion, sliced thin
- 1 lb. chicken breast tenders, pounded to even thickness
- ⅓ cup raspberry jam (low added sugar if available)
- 1 Tablespoon red wine vinegar
- 1 Tablespoon low-sodium soy sauce OR coconut aminos
- ¾ teaspoon freshly minced ginger
- 1 teaspoon fresh rosemary, chopped (OR ½ teaspoon dried)
- Salt and pepper
- Heat a large skillet over MEDIUM heat. Add 1 Tablespoon of olive oil and once hot, add the sliced onion. Sauté for 5 minutes, stirring regularly. Turn the heat to LOW and continue to sauté, stirring regularly, for about 20 minutes, until the onion is soft and caramelized. Add additional olive oil to the pan as needed to ensure that the onion doesn't burn.
- While the onion is cooking, in a small bowl, combine the raspberry jam, red wine vinegar, soy sauce, ginger, and rosemary. Set aside.
- Season the chicken breast tenders with salt and pepper on both sides.
- Once the onion is done cooking, remove it from the pan and set aside. Return the pan to MEDIUM heat and add another Tablespoon of olive oil. Add half the chicken tenders to the pan and cook for 3-4 minutes on each side, depending on the thickness of the chicken. Once cooked through, remove the pieces from the pan and place them on a paper towel lined plate. Then cook the second half of chicken and once done, remove it from the pan onto the plate.
- Add the jam mixture to the pan and turn the heat to LOW so that it doesn't burn. Stir the mixture constantly with a wooden spoon or whisk for about 2 minutes. Return the chicken and onions to the pan and coat with the raspberry pan sauce. Turn off the heat and serve immediately with a whole grain of choice (I recommend barley or farro).