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    Home » Main Dishes » Poultry » Chicken

    Chicken Smothered in Onions

    Published: Sep 21, 2009 · Modified: Apr 10, 2023 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    A chicken and mashed potatoes

    For about a dozen years I subscribed to Bon Appetit magazine. It was within the pages of that publication that I learned the bulk of my newlywed food knowledge. My recipe collection is peppered with little gems that I found, tried, and have saved over the years. They are some of my husband’s and my favorite, good old standbys. This recipe is counted among them.

    I’ve tweaked it (of course) to suit boneless, skinless chicken breast and adjusted some of the more expensive ingredients. The original recipe contained white wine which isn’t in all food budgets. If you have it, you can easily add it in. Substitute up to ¾ cup of the broth with white wine. If you make this with chicken stock you made yourself, you’ll have a richly flavored dish without extra expense. You could make this without the cream, as well. It’s a staple at our house, so I’ve kept it in the recipe.

    I also have made it a habit to live without certain spices if I don’t have the wiggle room to purchase those ingredients each week. While it’s certainly best made with paprika, it is still delicious without, as pictured.

    A plate of mashed potatoes and chicken
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    5 from 1 vote

    Chicken Smothered in Onions

    This recipe, adapted from one in Bon Appetit, October 1993, is easy enough for every night, but special enough for company. Serve with mashed potatoes and a sprinkling of parsley for garnish.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 267kcal
    Author: Jessica Fisher
    Cost: $8
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    Ingredients

    • 4 boneless, skinless chicken breast
    • 2 teaspoon Jamie's Spice Mix or other favorite spice mix
    • 1 ½ tablespoon butter
    • 2 onions sliced
    • 3 tablespoon unbleached, all-purpose flour
    • 3 tablespoon water
    • 2 cup chicken stock
    • ¼ cup whipping cream
    • ¼ teaspoon ground nutmeg
    • 2 tablespoon parsley (chopped) for garnish

    Instructions

    • Sprinkle the chicken breasts generously with Jamie's Spice Mix.
    • Melt the butter in a heavy skillet. Add the chicken to the skillet and brown on each side, about 5 minutes each. Transfer the chicken to a plate and cover.
    • Add the onions to the drippings in the pan and stir, scraping up any browned bits. Cook the onions until tender, stirring often.
    • Place the chicken pieces back into the pan. Add the chicken broth and bring to a boil.
    • Reduce the heat and simmer until the chicken is cooked through, turning once.
    • Transfer the chicken to a platter and cover while you finish the sauce. In a small bowl combine the flour and water, whisking until smooth. Stir this slurry into the broth in the skillet and whisk until smooth. Add the cream and nutmeg. Simmer until the gravy is thickened, stirring often.
    • Return the chicken to the pan to reheat. Sprinkle with parsley and serve.

    Notes

    Refrigerate leftovers promptly and store in an airtight container in the refrigerator for up to 4 days. 

    Nutrition

    Calories: 267kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 607mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Tell us what you think!Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    Costs:
    $5.31 = chicken breast $1.77/#, use 3# for my family of 8
    free = chicken broth
    $0.25 = seasonings
    $0.60 = potatoes, bought 5# bag for $.99
    $.50 = butter, $1.75/#
    $.25 = onions, $.50/#
    $.10 = cream
    $.77 = broccoli

    Total to feed 3 adults, 6 small children = $7.71

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    Comments

    1. Katy

      November 13, 2013 at 4:40 pm

      Tried this tonight with pork chops instead of chicken (husband is chicken averse for the time being). Yum! So good! I’ll definitely be making it again.

      Reply
      • Jessica Fisher

        November 13, 2013 at 7:38 pm

        Sounds great with pork chops!

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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