Onion Smothered Chicken
Onion Smothered Chicken is a down-home Southern classic featuring sauteed onions and Colby Jack cheese.
Every now and again, I receive recipe requests from TAK followers through my social media channels. I love these requests. They directly connect me to my audience and also serve up a plethora of inspiration for me. Lot's of times moms are looking for quick-fix dinners, but every so often people are looking for something to do with one ingredient in particular. This is my favorite type of request, as it is very particular, but also gives me free reign in the creativity department. In this specific case, a TAK friend requested something out of the ordinary to do with chicken. We all know chicken on it's lonesome can be a total snooze-fest, so in an effort to make it enticing and irresistible, I smothered it in sauteed onions and cheese. Well that was easy, what's next? Keep those requests coming friends. 😉
4 boneless, skinless chicken breasts
1 tablespoon + ¼ cup Canola oil, separated
4 teaspoons of TAK House Seasoning (recipe at TheAnthonyKitchen.com)
2 tablespoons unsalted butter
2 yellow onions, halved and thinly sliced
1 1/3 cups Colby Jack cheese, freshly grated
Preheat oven to 350° and have ready a baking dish just large enough to house the chicken breasts.
Add two chicken breasts to a gallon-sized, freezer-safe zip top bag. Press air out of the bag, seal it and using the smooth end of a meat mallet, or a rolling pin, pound out the the chicken breast until it is a ½” thick and of uniform thickness. Remove from the bag, set aside and repeat with remaining chicken breasts. Remove any loose flaps of chicken with a sharp knife and discard, or reserve for another use. Pat chicken breasts dry with a paper towel and drizzle with 1 tablespoon of Canola oil. Season both sides of each breast with a 1/2 teaspoon of TAK House Seasoning and pat to adhere.
In a large, oven-safe sauté pan, heat a ¼ cup of oil over medium-high heat. Once the oil has come to temperature, add the butter. Immediately after the foaming has resided, add chicken breasts, taking care not to overcrowd the pan. Sear 5-6 minutes, without moving or jostling, until it has developed a golden-brown color. Turn and allow to sear on opposite side for about 4-5 minutes more until golden in color as well. Remove from the pan, place chicken in a baking dish and repeat with the two remaining chicken breasts.
Add the onions to the pan and sauté, gently scraping up any browned bits left over from the chicken. Allow to cook for 10-15 minutes, until they begin to take on a dark caramel color. Remove from heat and spoon onions over the chicken breasts. Top each breast with a 1/3 of a cup of cheese, slightly pinching it together as you place it on top. Bake uncovered for 20 minutes. Allow to cool slightly and serve.
Would pair well with:
