When you walk into your pantry, could you make a meal from the ingredients on hand? If you can, you have a well-stocked pantry. This is how Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese came to be! A simple to make, delicious dinner to enjoy, made entirely from what you have on hand...
I have come to learn with my interest in food history, that this was exactly how food was cooked and actual recipes were developed in previous years. And it is not so different today. Recipes were based on what you held in your pantry. Those same recipes would have also taken into account, what had been harvested from the garden, as well as what was gathered while out foraging.
We are a little more modern than that in our little corner of the world, but we do have a very large root cellar, or other cold storage availability, some berries and a pecan tree, and a large freezer. All of these are my "pantry". What is stored, is what we eat. Because to "cook with what you have", food for yourself and the family is made from the pantry. It is the food we eat throughout the day and of course for dinner. Whether it is just the two of us, or the whole family is sitting down together. A small side note regarding the pecan tree, at this time: squirrels all the pecans, Brown family 0...
A simple meal made from the pantry, is usually repeated. No sense reinventing the wheel, LOL.
While this recipe of Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese is far from gourmet, it is very, very good! We will enjoy it again because cooking from the pantry is pretty standard around here. I have found that adhering to a policy of cooking with what we have on hand has many benefits. First, I am challenged (in a good way!) to be more creative, plus we actually waste less. And second, we eat healthier in the process. And because we are eating from the pantry, it is all cooked, served, and enjoyed, family style. 
Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese is one of those recipes where the end results are far more delicious than the sum of its parts! I hope you give this dish a try or use it as a starting point for your own journey of cooking with what you have. Why? Because, life can be delicious! In our house this dish is usually rounded out with sweet potatoes baked in their own jackets. Add a little butter, maybe some brown sugar for those that like their sweet potatoes on the sweeter side, and dinner is served!
Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese
by the seat of my pants!
350-degree oven
Some additional thoughts on this recipe:
Pounded pork chops would be a lovely substitution for chicken.
No sweet potatoes? Buttered corn is a natural with both chicken and pork.
Ingredients needed for this recipe:
- chicken thighs
- onions
- cream or milk, or broth or white wine
- fresh rosemary
- garlic salt
- fresh ground pepper
- dry bread crumbs
- Parmesan Cheese
You will also need the following:
- cutting board
- kitchen knife
- liquid measuring cup
- 9X13 baking pan
Now you are ready to begin!
Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese
by the seat of my pants!
350-degree oven
UPDATED: 08.27.2024
2 large onions, peeled and each cut into 3 thick slices
6 large chicken thighs, we used skinless and boneless style
1/2 c light cream, milk, broth, or white wine
2-4 sprigs of Rosemary
garlic salt
Storage options for Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese. Store covered in the refrigerator for up to two days. I do not recommend freezing this dish.
2 large onions, peeled and each cut into 3 thick slices
6 large chicken thighs, we used skinless and boneless style
1/2 c light cream, milk, broth, or white wine
2-4 sprigs of Rosemary
garlic salt
fresh ground pepper
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...
Place the onion slices and the chicken thighs into a large flat baking pan.
Arrange the Rosemary sprigs evenly, drizzle with the cream.
Season with garlic salt and pepper.
Cover with the dry bread crumbs and sprinkle with Parmesan Cheese.
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...
Place the onion slices and the chicken thighs into a large flat baking pan.
Arrange the Rosemary sprigs evenly, drizzle with the cream.
Season with garlic salt and pepper.
Cover with the dry bread crumbs and sprinkle with Parmesan Cheese.
Bake for one hour, or until done in your oven.
Storage options for Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese. Store covered in the refrigerator for up to two days. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese has
been included below.
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Printable "copy and paste" version:
Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese
by the seat of my pants!
350-degree oven
UPDATED: 08.27.2024
2 large onions, peeled and each cut into 3 thick slices
6 large chicken thighs, we used skinless and boneless style
1/2 c light cream, milk, broth, or white wine
2-4 sprigs of Rosemary
garlic salt
fresh ground pepper
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...
Place the onion slices and the chicken thighs into a large flat baking pan.
Arrange the Rosemary sprigs evenly, drizzle with the cream.
Season with garlic salt and pepper.
Cover with the dry bread crumbs and sprinkle with Parmesan Cheese.
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...
Place the onion slices and the chicken thighs into a large flat baking pan.
Arrange the Rosemary sprigs evenly, drizzle with the cream.
Season with garlic salt and pepper.
Cover with the dry bread crumbs and sprinkle with Parmesan Cheese.
Bake for one hour, or until done in your oven.
Storage options for Chicken and Onions with Rosemary, Toasted Crumbs, and Parmesan Cheese. Store covered in the refrigerator for up to two days. I do not recommend freezing this dish.
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I admire people who can look in their pantry and come up with a recipe. I need a recipe!
ReplyDeleteThank you, it is one of the ways I challenge myself and not my food budget! Have a great week ahead, and thanks for stopping by!
DeleteThanks for sharing at the What's for Dinner party. Have a wonderful week!
ReplyDeleteWelcome, and thanks for stopping by! Have a great day, take care.
DeleteYum! Thanks for the recipe and other ideas. I love that you also show how to make use of leftovers. Thanks for sharing on the Homestead blog hop!
ReplyDeleteAny time, thanks so much for hosting!
DeleteLooks tasty! Thanks so much for linking up with me at the #UnlimitedMonthlyLinkParty 21, open until February 26. Shared on social media.
ReplyDeleteThank you Dee!
DeleteYour dish looks really delicious, and I couldn't cope without rosemary growing in my garden. I try to cook during the week with what is in our pantry as well. Great recipe, thanks.
ReplyDeleteHRK, it is the one herb I can't kill, it is a good think I love the flavor! I hope you enjoy this as much as we do.
DeleteThis sounds great Melynda. I like the idea of slicing the onions and using them as the base for the chicken. I always use boneless and skinless thighs too!
ReplyDeleteSherry, those chicken thighs are a blessing in the kitchen! I hope you enjoy this dish as much as we do, thanks for stopping by.
DeleteWhat a great recipe! This looks and sounds delicious.
ReplyDeleteKim, it is quite delicious, I hope you enjoy it!
DeleteI am always looking for new recipes to get inspiration from #alittlebitofeverything
ReplyDeleteKaren, that really is the key isn't it? To be inspired enough to go to the pantry and simply start cooking! Thanks so for stopping by, I appreciate it.
DeleteI always enjoy your recipes Melynda and this looks delicious! Thanks for the yummy inspiration. Wishing you a lovely weekend from across the pond! 😊
ReplyDeleteJayne, thank you so much, and thanks for hosting! Have a great weekend!
DeleteAdd cream to anything, I will enjoy each bite. Thanks
ReplyDeleteEsme, same same!
DeleteOh My! I can virtually taste this. Yum!
ReplyDeleteI appreciate you sharing with Sweet Tea & Friend's this month.
Paula, your link-up is a favorite of mine, I sure appreciate being able to share with your readers! Thank you for hosting!
Delete