Crispy Chicken Caramelized Onions (Printable)
Golden breaded chicken crowned with caramelized onions and melted cheeses — an easy, comforting main for weeknight dinners.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1½ cups panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - Salt and black pepper, to taste
09 - 2 tablespoons olive oil
→ Caramelized Onions
10 - 2 large yellow onions, thinly sliced
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1 teaspoon sugar
14 - ¼ teaspoon salt
15 - 1 teaspoon balsamic vinegar (optional)
→ Cheese and Assembly
16 - 1½ cups shredded mozzarella cheese
17 - 1 cup shredded cheddar cheese
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions, sugar, and salt. Cook, stirring occasionally, until onions are deep golden and soft, about 20 to 25 minutes. Stir in balsamic vinegar during the last few minutes if using. Set aside.
03 - Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika. Set up a breading station: dredge each breast in flour, dip in beaten eggs, then coat thoroughly with a mixture of panko breadcrumbs and grated Parmesan.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken for 2 to 3 minutes per side until golden. Do not cook through. Transfer chicken to the prepared baking sheet.
05 - Top each chicken breast with a generous spoonful of caramelized onions, then sprinkle evenly with shredded mozzarella and cheddar cheese.
06 - Bake for 15 to 18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- The contrast between that shatteringly crisp crust and the sweet, jammy onions is the kind of thing that makes you close your eyes on the first bite.
- It looks like you spent all day on it, but the actual hands on work is surprisingly relaxed and forgiving.
02 -
- Do not rush the onions because turning up the heat to save time will give you crispy burnt bits instead of the soft sweet result you are after.
- The skillet sear is only for color and you must transfer to the oven to finish cooking or the outside will burn before the inside is safe to eat.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating has time to adhere and you lose less of it in the pan.
- Grate your own cheese from a block rather than using pre shredded bags, because the anti caking additives in bagged cheese prevent it from melting properly.