skillet chicken dinner

Our family loves these Creamy Caramelized Onion Chicken Thighs for dinner! Serve over rice, pasta or a side of fries, or just as is for a low carb dinner!

Creamy Caramelized Onion Chicken Thighs

chicken black pepper

olive oil

butter

onions

salt

sugar

fresh thyme, chopped (divided)

garlic, chopped

button mushrooms, sliced

flour

chicken broth

heavy cream

parsley

Add the oil and butter to a 12 inch skillet over medium-low heat.

Add the onions to the skillet along with a 1/2 teaspoon of the salt and 1/2 teaspoon of sugar. Cook for 20 minutes, stirring often. Add the garlic and cook for 2 minutes longer then remove the onions from the skillet and cover to keep warm.

Place the seasoned chicken thighs in the skillet skin side down. Cook for 4-5 minutes until browned then turn over and cook another 4-5 minutes on the other side. Remove the thighs to a plate and cover with foil.

Add the mushrooms to the skillet along with the remaining tablespoon of butter, the remaining 1/2 teaspoon salt and the remaining 1 teaspoon of thyme.

Cook until mushrooms have browned, stirring, about 5-7 minutes. Sprinkle the flour over the mushrooms, stir and cook for 1 minute longer.

Slowly pour in the chicken broth while whisking to prevent any lumps, and get anything off the bottom of the skillet.

Place the onions and chicken thighs back in the skillet, skin side up. Spoon some of the broth over the tops, cover and cook on medium-low heat for 25-30 minutes until the chicken is cooked through.

Remove the chicken thighs to a serving platter. Pour the heavy cream in the skillet, whisking to combine with the sauce. Simmer for 2-3 minutes then pour the gravy over the chicken thighs and garnish with parsley.

This dish is so freaking delicious and hearty! Thank You for sharing it! I paired it with homemade mashed potatoes but think I’ll try rice next time. The favors all melted together so well.

It was a HUGE hit!!!  It's going into my regular recipe rotation, as I keep the majority of the items on hand, anyway. I brought the leftovers for lunch at work today and the sad thing was there just wasn't enough of it!  ;) 

I have one question, though, and I'd like your opinion on my preparation last night. I cooked the onions almost 40 minutes to actually get some color on them and I had wondered if I had used too much butter (and I only mean by MAYBE a 1/4 Tbsp) or was I expecting them to have more color than they should have had in 20 minutes of cooking time?  Also, I didn't think to turn my heat down a notch for the last bit of simmering, or to stir it all, for that matter, as I had a bit of burning and sticking. Could the burning and sticking been because of my onions being too browned (they were a lovely caramelly color) or was it simply because I had the heat too high at the end?  

I'm definitely going to keep making this, so no worries, there. I'll just have to tweak my process in the next week or two when I make it again! ;)

I loved this recipe. It was absolutely delicious ???? I used chicken drumsticks and still turned out to be everything I expected it to be. Will continue to use this recipe :) thanks.

Made this last night  and it is delicious. I left the sugar out, just because who needs the extra sugar. Didn't miss it for sure. The cooking time as shown is off though. 22 minutes (onions &amp; garlic) + 10 minutes (browning chicken)+ 7 minutes (mushrooms)+ 25 minutes (finishing chicken)+ 3 minutes (finishing sauce) = 67 minutes (more than twice the listed cook time). Mine actually went a little longer as my wife prefers chicken a little over. I think an  hour and 10 minutes cook time is more like it. Dinner was later that I anticipated, but really tasty!

20 minutes from start to finish, including cook time! &nbsp;This healthy, fast and fresh fajita dinner will become one of your favorite go to meals!

Sheet Pan Chili Lime Shrimp Fajitas

raw deveined shrimp, with

red pepper, sliced

green pepper, sliced

yellow pepper, sliced

onion, sliced (large)

limes (1 juiced, 1 sliced for condiment)

garlic cloves,

chili powder

cumin, ground

red pepper

ground pepper

Preheat oven to 450 degrees.

Line baking sheet with foil or parchment paper for easy clean up.

Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime,  salt and pepper in small bowl or measuring cup.

Add sliced veggies and shrimp into large bowl and toss with olive oil mixture

Spread onto prepared baking sheet.

Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through.

Serve with remaining lime slices.

This one skillet 30 minute dinner will become one of your go to week night meals! &nbsp;Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Easy Chicken in Tomato Sauce

chicken breasts

onion

garlic cloves, chopped

can crushed tomatoes (tomato sauce can be substituted)

heavy cream (or half and half)

italian seasoning (or 1 tsp dried basil and oregano)

salt and pepper

spaghetti

Heat large skillet on medium high heat.

While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.

Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.

Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).

Reduce heat of skillet to medium. &nbsp;Add one tablespoon of olive oil. &nbsp;Add onion and saute until translucence. &nbsp;3-4 minutes. &nbsp;Add chopped garlic and cook an additional minutes.

Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. &nbsp;Bring to a simmer. &nbsp;Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.

Prepare pasta or rice according to package directions and serve with sauce and chicken. &nbsp;Sprinkle with grated parmesan if desired.

A weeknight dinner fave: Easy Honey Chipotle Chicken! Chicken thighs are dusted with a quick homemade taco seasoning &amp; they simmer away in a simple honey chipotle sauce made with beer for extra flavor. The chicken becomes fall-apart tender, soaks up so much sweet, spicy, &amp; rich flavor, &amp; is perfect for tacos or rice bowls with all of your favorite fixings.
Slow Cooker &amp; Instant Pot directions provided in the Recipe Notes, below.

Easy Honey Chipotle Chicken Tacos

avocado oil

½ pounds boneless, skinless chicken thighs

cumin

smoked paprika

onion powder

chipotle peppers

adobo sauce (from a can of chipotle peppers)

honey

beer

lime, juiced

cornstarch slurry (1 teaspoon cornstarch whisked into ¼ cup water)

salt black pepper, to season

corn

Preheat the oven

to 375 degrees F. Gather &amp; prep all ingredients according to Ingredients List, above.

Brown the chicken

Add the oil to a medium oven-safe skillet over medium heat. While the oil heats, season the chicken with chili powder, cumin, smoked paprika, onion powder, 1 ½ teaspoons kosher salt &amp; ground black pepper as desired. Once the oil is hot &amp; shimmers in the pan, carefully add the chicken to the skillet. Cook 2-3 minutes per side, until browned. The chicken will not yet be fully cooked – this is expected &amp; totally fine.

Mix the chipotle honey sauce

Meanwhile, as the chicken browns, whisk together the chipotle honey sauce. Add the chipotle peppers, adobo sauce, honey, &amp; beer to a small bowl or jar. Whisk or shake to combine. Set aside.

Roast the chicken

Once browned, remove the skillet from the heat. Pour the chipotle honey sauce over the browned chicken, turning to coat in the sauce. Transfer to the oven &amp; roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly.

Shred the honey chipotle chicken

Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer &amp; let the paddle attachment do the work for you (I swear this works!). Transfer the shredded chicken back into the skillet. Squeeze in the lime juice, and toss to combine. If needed or desired, stir in a cornstarch slurry to tighten up the sauce a bit.

Serve immediately as desired. Place in tortillas for honey chipotle chicken tacos or make a burrito bowl with rice &amp; beans. Finish with your favorite taco night toppings of choice: sour cream or Mexican crema (or try our famous dairy-free Cashew Crema!), pickled red onions, cilantro, etc. Enjoy!

Not going to lie, I bought an instant pot just because of this recipe (I always wanted one but never made the commitment) and sooo glad I did. The recipe was so easy and absolutely amazing!  I made  it for a friends Mexican fiesta and there were no left overs! This has now become a go to taco for us. Also, your instant pot tips blog you wrote was SUPER helpful and made it much less scary!

Loved, loved, LOVED this chicken. The perfect balance of smoky and sweet. I turned it into burrito bowls for an easy meal prep for the week!

This is one of the very few recipes I have memorized. I add/amend a few things that have made it a little more personally satisfying: garlic powder, an extra chipotle, 1.5 tbls (rather than one) of the adobo, and I let the pot naturally release for longer than specified, but this is a great recipe that even my very, very picky daughter asks for regularly!
I also really cook down the sauce to get it fairly thick and very flavorful. It takes a little longer to cook it down that much, but it’s most definitely worth it.

Yum!  I made this stovetop and we love it!  For sure in rotation from now on. I followed the recipe exactly but shredded the chicken into a separate bowl because I like a drier meat for burritos 🌯 we had leftover rice that worked perfectly-super good stuff. Thank you!

great flavors and a different flavors than I usually use, and hit all of the points of flavor balance, lime, honey, etc, thank you!

These were a bit hit in our house! We’ll definitely be adding these into our regular rotation. I had to substitute chicken broth for the beer as I’m currently pregnant - they were still delicious, and I can’t wait to try with the beer after baby arrives!

I make a lot of Jess' recipes... like a lot.... and this one is a top recipe! The chicken is SO GOOD with such a unique flavor and can be used in so many different ways. Another winner! :)

Best chicken tacos ever! This is a go to for taco night in our house. Such amazing flavor.

Oh my gosh this chicken is so flavorful and juicy! Just the right amount of heat and it can be used on so many things. I made tostadas, but next time I think I’ll top a baked sweet potato with the chicken. Easy to follow instructions and so quick! Definitely a new staple.

YUM! I don't often leave reviews, but I just had to on this recipe! I made it last week and I'm still thinking about it. Delicious!

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Creamy Caramelized Onion Chicken Th...

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Top 4 skillet chicken dinner recipes from across the web

The most viewed skillet chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Caramelized Onion Chicken Th...

Sheet Pan Chili Lime Shrimp Fajitas

Easy Chicken in Tomato Sauce

Easy Honey Chipotle Chicken Tacos

The most viewed skillet chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine