Chicken with Caramelized Onions

Total Time
Prep 25 mins
Cook 5 mins

You would not believe the flavor that comes out of such a simple recipe. The onion cheese combination is delicious. Swiss can be substituted but you won't get nearly the flavor. Recipe comes from a cookbook by Pol Martin.

Ingredients Nutrition


  1. Heat half of oil in frying pan over medium heat.
  2. Add onions and cook 15 minutes, stirring occasionally.
  3. Season with salt and pepper during cooking.
  4. Onions should become golden brown and caramelized.
  5. Remove onions from pan and set aside.
  6. Heat remaining oil in the same pan.
  7. Add chicken and season with salt and pepper.
  8. Cook 5 minutes on each side over medium heat.
  9. Add teriyaki sauce and lemon juice.
  10. Cook 1 minute.
  11. Transfer chicken breasts and all juices to ovenproof baking dish.
  12. Top with onions and all juices.
  13. Sprinkle with cheese.
  14. Broil 3 minutes in the oven til cheese is bubbly.


Most Helpful

Repeated this recipe 1 year later -- this time with gruyere cheese-- which DID make a difference ! Still using bone-in thighs, and baking for 25 min., but the flavors were very pleasing. This will stay in my "keeper" file ---much like the Chicken Reuben casserole. Thanks, richabby.

Here I am, snowed in for the 4th day, and pantry products shrinking ! I had frozen b/s-s/l chicken thighs and the closest cheese was Swiss. I prepared according to recipe -- makes up quickly, but had to deglaze the pan with some white wine -- which was no problem. Placed in the oven at 350* for 20 minutes. Served with baked potato and peas. Luckily I had some frozen Meyer lemon juice cubes from a Zaar friend, which added a tasty zip. Was very tasty, richabby -- thanks.

NurseJaney February 20, 2011

Very tasty easy dinner. I love the onions. I used a lite cheese and it didn't melt - I now know better with this particular brand. All the flavors came together beautifully. I prepared the dish earlier in the day and popped in in the oven for 20 minutes before serving.

Bergy January 18, 2010

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