Recipe: Garlic Butter Chicken with Caramelized Onions
4 boneless, skinless chicken breasts, flattened a bit with a meat tenderizer
1/2 cup butter (preferably grass-fed, pastured) or ghee
4 cloves garlic
1 TBSP lard or olive oil
1 onion, sliced thin
optional: 1 TBSP honey
Preheat oven to 375 degrees. Lay chicken breasts in a 9×13 pan and sprinkle with salt and pepper. In a small saucepan, melt butter on low, then add garlic and let cook until garlic is tender (about 7-8 minutes). While that’s cooking, heat the oil or lard in a skillet over medium-high heat. Add in sliced onions and cook until caramelized (about 8-10 minutes), then stir in the 1 TBSP honey, if desired. Pour butter and garlic over the chicken. Then top with caramelized onions. Cover gently with foil and bake for about 20-25 minutes. Remove foil the last 5 minutes, switch oven to broil, and cook until chicken is done and juices run clear. Oh, that buttery goodness is sooooo yummy.
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Sarah Stanley says
This looks amazing!!
Rosie @ Blueberry Kitchen says
Mmmm, this sounds so good!
Did you slice the chicken after you cooked it or before?
I sliced it after.
Very delicious! Had the tonight and the chicken was sooo flavorful and juicy. Yum yum!
This is one of our favorite family meals! We double the onion and add mushrooms. Yummy!!!!!
Life Made Full says
Yay! So glad you like it! We love it too!
Can I use bone in chicken legs?
Shanti Landon says
Hi, Amrita! Sorry it’s taken me a few days to get back to you–bone-in will work fine!
I’ve been looking for something to take to a garlic party this weekend, and found this from a link for “20 stinkin’-delicious recipes for garlic lovers. ” As delicious, really delicious, as this was, I don’t think this would work, as is, for what it needs to be. Yes, there is garlic in the recipe, but it is not the showcase ingredient, especially with only 4 cloves of garlic like the recipes states. I used about 10 large cloves, and it still wasn’t enough. You might not even know it’s there, other than how you know that something like salt or pepper is there. I smash/smeared a clove of garlic on top of each piece of chicken, and that was great, but I’m not sure if people would know to do that, so I’m trying to figure out how to bring the garlic more front and center and not leave it up to people’s own devices. They can’t be trusted 🙂
This is a great recipe, with only a handful of the most basic ingredients (which makes it better), but I think a better name for it is Chicken Decadently Poached in Butter with Honey Caramelized Onions.
I used chicken thighs, cooked at 400F for 35 (removed foil at 20), then another 10 minutes with the heat jacked up to broil, tripled the garlic, doubled the onions, used only a teaspoon of honey, and it was cooked to perfection. Maybe I just have a really weak oven, but I always find recipes with chicken-cooking times to be way on the light side. At 20 minutes, the chicken still looked pink on top (and it was completely warmed to room temp at the start.)
Thanks for the great recipe!
Shanti Landon says
Thanks for coming back and telling me how it was!