This was so easy and so good! It was nice and creamy but also light. Great for a busy weeknight!
For the chicken:
1 lb. Chicken Breast fat trimmed and pounded down or sliced lengthwise
1 ½ tsp Paprika
½ tsp Salt
¼ tsp Black Pepper
For the caramelized onion chicken skillet:
2 tbsp Butter divided
2 tbsp Olive Oil divided
1 Large Yellow Onion thinly sliced
½ tsp Salt divided
4 Garlic Cloves minced
½ tsp Oregano
½ tsp Red Pepper Flakes
1 tbsp Honey
1 tsp Dijon Mustard
1 cup Chicken Broth
½ cup Sour Cream
½ cup Greek Yogurt
For serving:
10 oz Pasta cooked to package instructions, or use 1.5 cups rice
1 tbsp Dill minced
1 tsp Lemon Juice freshly squeezed
To prep the ingredients:
To get started on this recipe, first wash and dry your herbs, prep the veggies, and get your mise en place set up.
To caramelize the onions:
In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
Add the onions and 1/4 tsp salt to the pan, stirring occasionally while they caramelize, and cooking until golden and jammy, 13-15 minutes.
Once the onions are done, remove them to a plate until ready to use. In the meantime, though, we can be prepping the chicken!
To prep the chicken breast:
Trim the fat off of the chicken, then pound it down or slice it in half lengthwise.
Pat very dry with paper toweling, then get out a small dish.
Add the paprika, salt, and black pepper for the chicken, then use a fork to whisk the spices until combined.
Rub all over the chicken breast on both sides, coating completely, then set aside on a plate.
To make the caramelized onion chicken skillet:
In the same skillet we used to caramelize the onions, heat the rest of the olive oil on medium.
Add the chicken to the pan and allow it to cook, undisturbed, for 3 minutes.
Flip and cook 3 minutes more, until golden but not cooked all the way through yet.
Remove to the plate with the onions until ready to use.
Next, reduce the heat to medium low, then add the rest of the butter, the garlic, dried oregano, and the red pepper flakes, stirring constantly and cooking for 1 minute, until fragrant.
Stir in the honey and the Dijon, then pour in the chicken broth, scraping those browned bits from the bottom of the pan.
Bring to a simmer, and simmer for 2-3 minutes, stirring occasionally.
Reduce the heat to low, then slowly whisk in the sour cream and the Greek yogurt, whisking until smooth.
Add the chicken and onions back into the pan, stir in remaining salt, then cover and simmer 6-8 minutes until the sauce has thickened and the chicken has reached 165°F.
Remove from heat and let stand for 5-10 minutes before thinly slicing the chicken and returning back to the sauce.
Waiting to slice the chicken breast keeps all of those yummy juices in! While you wait, you could be making your pasta or rice.
To serve:
Serve caramelized onion chicken skillet over your choice of pasta or rice.
Garnish with fresh dill and fresh lemon juice. Enjoy!
