Chicken Smothered in Onions

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.

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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

Cook ModePrevent your screen from going dark

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

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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