This last week while I was developing this recipe, I also happened to take a look at my small counter workspace. I then measured it! Turns out I have 27 inches of workspace in my kitchen! But also felt quite proud of what I can turn out with only this space! Today I am excited to share this Lemon-y Chicken and Onions main dish recipe with you, because it really is good!
I don't really have a tried and true process except that: I usually cook the dish at least three times to make sure the cooking times are correct, the cooking pan used is the best one for the job, and the flavors are a good match. Time after time, because if it only tasted good the first time made, it does not make it to the blog! Last night we had Lemon-y Chicken and Onions, for the third time! But it won't be our last, because this delicious dinner is a new favorite!
For this dish a ceramic skillet is my choice!
The first time I threw this together, it literally was just thrown together! I had pulled out chicken breast pieces for our dinner. (not my favorite, at all...but tomorrow is always a new day in recipe development!) Keep in mind we had been busy out in the yard and in the garden all day. We were both hungry, but more importantly I too was tired to give cooking much thought. Anything in my opinion, would have been good enough for dinner. Not the best attitude I know, but an honest one! So I sliced an onion, threw it in a ceramic skillet with some garlic, salt and thyme. Let is wither a bit on the heat and added a lid. Five minutes later, I pushed the onions aside, added the meat to the center, let it brown gently on one side and turned it over. Drizzled some lemon juice over the meat, added a few already cooked potatoes, and then the lid for another five minutes.
Five minutes later, dinner was done!
Now keep in mind, we were hungry, so yes it tasted quite good. And from there I got the, "are you going to make this again?". So why not, thought I! For the second round of Chicken with Onions and Potatoes, I used my stainless steel flat bottom sauté pan with lid. And while I thought at the time, that the photos looked great, using that pan. What I found was that the pan's heavy bottom retained the heat and it over caramelized the onions. Other than that, everything was the same. The ingredients, the measurements of the ingredients, and the cooking time. And because I do keep precooked potatoes in the freezer, they are perfect to add to the pan for the last five minutes, making a one pan meal. But last night, I went back to the ceramic skillet, and today, I get to share this renamed recipe! PS, if you love caramelized onions, you will really enjoy this dinner!
Additional thoughts on this recipe:
As written this recipe serves two. You may simply double or triple if you are fortunate to have more folks around your table.
You do want to use that small amount of butter, it will help with the golden color and flavor on the onions.
I have served this all three times with small waxy potatoes, but feel free to serve it with mashed potatoes, rice or even your favorite mac and cheese!
If you have room in the skillet, add an extra chicken breast piece, then chill in the fridge overnight and it will give you some delicious sandwiches the next day!
Ingredients needed for this recipe:
- chicken breast pieces
- onion
- garlic salt
- thyme
- butter
- olive oil
- lemon juice
- fresh parsley for serving
You will also need the following:
- large open ceramic skillet, with lid
- measuring spoons
- kitchen fork
- cutting board
- kitchen knife
Now we are ready to begin!
Lemon-y Chicken and Onions.
by the seat of my pants
1 large or two medium onions
1 t butter
2 t olive oil
garlic salt to taste, you may want to try this one!
1/4 t thyme, crumbled and sprinkled over
fresh ground pepper to taste
2 chicken breast pieces
1 T lemon juice, more if desired
small, already cooked potatoes, if desired
fresh chopped parsley, if desired
Using the kitchen knife and the cutting board, peel the onion. Cut off the root end. Cut in half down the middle, and slice crosswise in 1/4 inch slices.
Add the butter and the olive oil to the ceramic skillet, heat over medium heat until the butter is bubbling, add the sliced onions. Using a spatula, begin separating the onion pieces into individual pieces. Sprinkle with the garlic salt, thyme and fresh ground pepper if desired.
Gently toss together and let sauté for about 5 minutes, stirring as needed. Cover with a lid, and let braise for 5 minutes.
Remove the lid, push the onions to the side of the skillet. Add the chicken pieces to the center of the skillet, and season with salt and pepper. Let brown for about 5 minutes, then turn the chicken pieces over.
Take the cooked onions from the side of the pan, and place them on top of the browned chicken pieces. reduce the heat to medium low, add the lemon juice, and the cooked potatoes if using.
Cover with the lid and cook an additional 5 minutes. Remove the lid, and serve.
Storage options for Lemon-y Chicken and Onions. Should you have leftovers, store covered in the refrigerator for up to three days. Reheat gently before serving. If cooking an extra piece of chicken for sandwiches, slice and serve from the refrigerator.
My kitchen work space!
UPDATE:
For your convenience, a "copy and paste" version of Lemon-y Chicken and Onions has
been included below.
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Printable "copy and paste" version:
Lemon-y Chicken and Onions.
by the seat of my pants
1 large or two medium onions
1 t butter
2 t olive oil
garlic salt to taste, you may want to try this one!
1/4 t thyme, crumbled and sprinkled over
fresh ground pepper to taste
2 chicken breast pieces
1 T lemon juice, more if desired
small, already cooked potatoes, if desired
fresh chopped parsley, if desired
Using the kitchen knife and the cutting board, peel the onion. Cut off the root end. Cut in half down the middle, and slice crosswise in 1/4 inch slices.
Add the butter and the olive oil to the ceramic skillet, heat over medium heat until the butter is bubbling, add the sliced onions. Using a spatula, begin separating the onion pieces into individual pieces. Sprinkle with the garlic salt, thyme and fresh ground pepper if desired. Gently toss together and let sauté for about 5 minutes, stirring as needed. Cover with a lid, and let braise for 5 minutes.
Remove the lid, push the onions to the side of the skillet. Add the chicken pieces to the center of the skillet, and season with salt and pepper. Let brown for about 5 minutes, then turn the chicken pieces over. Take the cooked onions from the side of the pan, and place them on top of the browned chicken pieces. reduce the heat to medium low, add the lemon juice, and the cooked potatoes if using. Cover with the lid and cook an additional 5 minutes. Remove the lid, and serve.
Storage options for Lemon-y Chicken and Onions. Should you have leftovers, store covered in the refrigerator for up to three days. Reheat gently before serving. If cooking an extra piece of chicken for sandwiches, slice and serve from the refrigerator.
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