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Caramelized Onion and Brie Chicken

Madison

Okay, let me spill the beans on how to make everyone think you've got Michelin-starred skills without breaking a sweat. Picture this: a simple chicken breast transformed into a culinary masterpiece with just a few easy steps. The secret weapon? Melt-in-your-mouth brie and the most indulgently caramelized onions you've ever tasted. Seriously, I’m not exaggerating—this dish is my ultimate go-to when I want to impress guests. It’s ridiculously easy, budget-friendly, and tastes like you’ve spent hours slaving away in the kitchen (spoiler: you didn’t).


Now, let’s talk onions. We’re not just throwing a couple of slices in the pan and calling it a day. Nope. We’re using four whole onions (yep, four!) and letting them slowly, patiently, transform into a sweet, savory, golden-brown concoction that’s practically chutney. Here’s the thing though—you’ve gotta be patient. The magic happens when you let those onions cook down until they’re deep, rich, and practically begging to be eaten. Trust me, rushing this step is the biggest mistake you can make. This recipe might take a little time, but most of it’s hands-off, leaving you with plenty of time to sit back, relax, and wait for the compliments to roll in.


Caramelized Onion and Brie Chicken   Photo By: Flavorful Life
Caramelized Onion and Brie Chicken Photo By: Flavorful Life

Recipe from Flavorful Life


Ingredients

Onions

  • 4 whole sweet vidalia onions, sliced

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon butter

  • 1 teaspoon brown sugar

  • 1/4 teaspoon kosher salt


Chicken

  • 1lb chicken breast

  • kosher salt and fresh cracked pepper

  • drizzle of olive oil

  • 6–7oz brie, rind removed and sliced

  • balsamic glaze


Instructions

Onions

In a large, heavy bottomed skillet heat the butter and olive oil over slightly higher than medium heat. When butter and oil are hot, add the onions and toss to coat with the fat. Cook, stirring every 5 minutes. The onions will start by sweating out most of their liquid, this will take about 25 minutes. At this point add the sugar and salt, stirring to combine. Now the onions will really begin to caramelize. Cook for another 25 minutes, stirring occasionally until onions are very deeply colored, fragrant and chewy.


Chicken

Preheat oven to 400 degrees. If your breasts are very large, slice them in half lengthwise so they are very thin. Pound the breasts out with a meat mallet until they are about 1/4 inch thick. Season with salt and pepper on both sizes, place on a sheet pan, drizzle with olive oil and bake for 15 minutes. Remove the breasts, top with 1-2 slices of brie and a large spoonful of caramelized onions and place back in the oven for an additional 3-5 minutes until brie is melty.

Remove and drizzle liberally with balsamic glaze. 



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