Onion Sauce Chicken

"This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. I have posted this recipe as well under Elaine's Rice Pilaf."
photo by gailanng photo by gailanng
photo by gailanng
photo by diner524 photo by diner524
photo by justcallmetoni photo by justcallmetoni
photo by Leggy Peggy photo by Leggy Peggy
photo by Heydarl photo by Heydarl
Ready In:
1hr 20mins




  • Peel and slice onion; set aside.
  • Split whole chicken breasts.
  • Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
  • Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
  • Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
  • Bake at 350°F for 1 1/4 hours.

Questions & Replies

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  1. This is fabulous, only a few ingredients but really great flavour & easy to do, even toddler DD gobbled this up for the kid-friendly challenge. I also think some white wine would go nicely in this sauce. Thanks for posting!
  2. I have made this for years. The only difference in how I make it is I add sliced mushrooms (fresh (sauted with the onion) or canned). Yum.
  3. I have made this recipe twice in the past month and it makes me look like a Rockstar! It's cheap, simple and requires no real skill on my part. I have actually stretched it by slicing my boneless 1/2-inch chicken breasts in half (creating two 1/4-inch pieces from each). Also, since I don't have an oven-proof skillet that's large enough, I have no problem transferring it to a 9x13 baking dish. Thanks for a great go-to recipe for chicken!!
  4. My hubby liked this dish.He says I should keep it.Thank you.
  5. This is the recipe that made me fall in love with cooking. I think I was around 11 years old when I started making this dish. I almost forgot all about it. Thank you so much for posting. So good!


  1. Wow, this was wonderful. I followed the recipe, except that I used extra thyme, cornstarch instead of flour & needed extra chicken stock. I sliced the chicken breasts in half to make them thinner, so they would cook quicker (40 mins) - they kept nicely succulent in the sauce, which is fabulous. Thanks JCC for a keeper. Made for ZWT4


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