18 Delicious Chicken and Onion Recipes for Every Occasion

Mmm, can you smell that? The irresistible aroma of chicken and onions sizzling together is enough to make anyone’s mouth water. Whether you’re in the mood for a quick weeknight dinner, a cozy comfort meal, or something special to impress your guests, we’ve got you covered. Dive into our roundup of 18 delicious chicken and onion recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get cooking!

Chicken and Onion Stir Fry

Now, who doesn’t love a quick and flavorful stir fry to spice up their weeknight dinner routine? This Chicken and Onion Stir Fry is your ticket to a delicious meal that’s as easy to make as it is satisfying.

Ingredients

• For the stir fry:
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup chicken broth

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat until shimmering.
2. Add the sliced chicken to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink. Tip: Don’t overcrowd the pan to ensure the chicken browns nicely.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the remaining 1 tbsp of vegetable oil. Add the sliced onion and minced garlic. Stir fry for 2-3 minutes until the onion starts to soften.
5. While the onion cooks, mix together the soy sauce, oyster sauce, sugar, and chicken broth in a small bowl.
6. Return the chicken to the pan with the onions. Pour the sauce over the chicken and onions. Stir well to combine.
7. Cook for another 2-3 minutes, until the sauce thickens slightly and coats the chicken and onions evenly. Tip: If the sauce thickens too much, add a little more chicken broth to loosen it.
8. Serve hot over rice or noodles. Tip: Garnish with sliced green onions for an extra pop of color and flavor.

Best enjoyed when the chicken is tender and the onions are just crisp-tender, this stir fry packs a punch of umami with a hint of sweetness. Try wrapping it in lettuce leaves for a fun, hands-on meal.

Grilled Chicken with Caramelized Onions

Grilled chicken with caramelized onions is the kind of dish that feels fancy but is totally doable on a weeknight. You get juicy, smoky chicken paired with sweet, tender onions—what’s not to love?

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp sugar

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Rub the chicken breasts with olive oil, then season both sides with salt and pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, heat butter and olive oil in a large skillet over medium heat.
5. Add the sliced onions, salt, and sugar to the skillet. Stir to coat the onions.
6. Reduce the heat to low. Cook the onions, stirring occasionally, for 25-30 minutes until they’re deep golden brown and caramelized.
7. Remove the chicken from the grill and let it rest for 5 minutes.
8. Top the grilled chicken with the caramelized onions before serving.

One bite of this dish, and you’ll love the contrast between the smoky chicken and the sweet onions. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Chicken and Onion Pie

You’ve probably had chicken pie before, but adding caramelized onions takes it to a whole new level of deliciousness. This Chicken and Onion Pie is the comfort food you didn’t know you needed, with a flaky crust and a savory filling that’s packed with flavor.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup cold butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 1 lb chicken breast, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Wrap the dough in plastic and chill for 30 minutes.
5. While the dough chills, heat olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 20 minutes.
6. Add the diced chicken to the skillet, season with salt, pepper, and garlic powder, and cook until the chicken is no longer pink, about 5-7 minutes.
7. Stir in the chicken broth and heavy cream, and simmer for another 5 minutes until the mixture thickens slightly. Tip: Let the filling cool a bit before adding it to the crust to prevent sogginess.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Place the bottom crust in the dish, add the filling, and cover with the top crust. Seal the edges and cut a few slits on top.
9. Bake for 35-40 minutes, or until the crust is golden brown. Tip: Place a baking sheet under the pie dish to catch any drips.

Perfectly golden and flaky, this pie offers a creamy, savory filling with a hint of sweetness from the onions. Serve it with a simple green salad to balance the richness, or enjoy it as is for the ultimate comfort meal.

Slow Cooker Chicken and Onion Stew

Dinner just got easier with this comforting slow cooker chicken and onion stew. You’ll love how the flavors meld together while you go about your day.

Ingredients

• For the stew:
• 2 lbs chicken thighs, boneless and skinless
• 2 large onions, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Heat olive oil in a pan over medium-high heat. Brown the chicken thighs for 3-4 minutes on each side. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the chicken to the slow cooker. Add the sliced onions and minced garlic on top.
3. Pour the chicken broth over the chicken and onions. Sprinkle with salt, pepper, thyme, and rosemary.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The stew is ready when the chicken shreds easily with a fork.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker. Tip: Let it sit for 10 minutes to absorb more flavors before serving.

Great for chilly evenings, this stew turns out tender and rich, with the onions melting into a sweet, savory base. Serve it over mashed potatoes or with crusty bread to soak up every last drop.

Chicken and Onion Kebabs

Let’s dive into making some mouthwatering Chicken and Onion Kebabs that are perfect for your next BBQ or even a cozy indoor meal. You’ll love how simple and flavorful these kebabs are, with juicy chicken and caramelized onions on every skewer.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For the kebabs:
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 large onions, cut into 1-inch pieces
  • 8 skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and paprika to make the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread the marinated chicken and onion pieces alternately onto the soaked skewers.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and the onions are slightly charred.
6. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

These kebabs are incredibly juicy with a perfect smoky flavor from the grill. Try serving them over a bed of fluffy rice or with a side of creamy tzatziki sauce for an extra touch of deliciousness.

Baked Chicken with Onion Gravy

Perfect for those cozy nights in, this baked chicken with onion gravy is a hearty dish that’ll have everyone asking for seconds. You’ll love how the gravy brings everything together with its rich, savory flavors.

Ingredients

• For the chicken:
  • 4 chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the onion gravy:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken thighs, skin-side down, and cook until the skin is golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
5. In the same skillet, melt 2 tbsp butter over medium heat. Add the sliced onions and cook until soft and caramelized, about 10 minutes.
6. Sprinkle 2 tbsp flour over the onions and stir to combine, cooking for 1 minute to remove the raw flour taste.
7. Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Bring to a simmer and cook until the gravy thickens, about 3 minutes.
8. Return the chicken thighs to the skillet, skin-side up, and spoon some gravy over them.
9. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through.
10. Let rest for 5 minutes before serving to allow the juices to redistribute.

Here’s the deal: the chicken comes out juicy and tender, with a crispy skin that’s to die for. The onion gravy? It’s the star—sweet, savory, and just the right thickness. Try serving it over mashed potatoes for the ultimate comfort food experience.

Chicken and Onion Pasta

Craving something comforting yet easy to whip up? This chicken and onion pasta is your go-to for a hearty meal that doesn’t skimp on flavor.

Ingredients

• For the pasta:
  • 8 oz pasta of your choice
  • 4 cups water
  • 1 tbsp salt
• For the chicken and onion mixture:
  • 1 lb chicken breast, diced
  • 1 large onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz pasta. Cook for 8-10 minutes or until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb diced chicken breast, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5-7 minutes or until the chicken is no longer pink.
3. Add 1 large thinly sliced onion to the skillet with the chicken. Cook for another 5 minutes until the onion is soft and translucent.
4. Lower the heat to medium-low. Pour in 1/2 cup heavy cream and 1 tsp garlic powder. Stir well to combine.
5. Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
6. Sprinkle 1/4 cup grated Parmesan cheese over the pasta. Stir gently until the cheese is melted and incorporated.

With its creamy sauce and tender chicken, this pasta dish is a crowd-pleaser. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for an extra kick.

Chicken and Onion Quesadillas

Hey, you ever find yourself staring into the fridge, craving something cheesy and satisfying but don’t want to spend hours cooking? Chicken and onion quesadillas are your answer—quick, delicious, and packed with flavor.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
• For assembling:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and slightly caramelized, about 5 minutes.
2. Add the shredded chicken, cumin, and salt to the skillet. Stir well to combine and cook for another 2 minutes until everything is heated through. Tip: For extra flavor, let the chicken and onion mixture sit for a minute off the heat before assembling.
3. Lay out the tortillas on a clean surface. Sprinkle half of each tortilla with a quarter of the cheese, then top with the chicken and onion mixture, and another quarter of the cheese. Fold the tortillas over to create a half-moon shape.
4. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted. Tip: Press down gently with a spatula to ensure even cooking and melting.
5. Remove from the skillet and let sit for a minute before cutting into wedges. Sprinkle with chopped cilantro before serving. Tip: Letting the quesadilla rest for a minute makes it easier to cut and keeps the filling inside.

Flaky, cheesy, and with just the right amount of crunch, these quesadillas are a hit any day of the week. Try serving them with a side of sour cream and salsa for an extra kick, or pack them for a picnic—they’re just as good at room temperature.

Chicken and Onion Soup

Perfect for those chilly evenings when you’re craving something hearty yet simple, this chicken and onion soup brings comfort to your table with minimal fuss. You’ll love how the onions caramelize to sweet perfection, balancing the savory chicken in every spoonful.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
• For the soup:
  • 1 lb chicken breast, diced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and minced garlic to the pot. Cook, stirring occasionally, until the onions are golden and caramelized, about 15 minutes. Tip: Lower the heat if the onions start to burn.
3. Add the diced chicken to the pot. Cook until the chicken is no longer pink, about 5 minutes.
4. Pour in the chicken broth, then add salt, black pepper, and thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes to let the flavors meld. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Taste the soup and adjust the seasoning if necessary. Tip: A splash of lemon juice can brighten the flavors if the soup tastes too heavy.

Hearty and flavorful, this soup pairs wonderfully with a slice of crusty bread for dipping. The tender chicken and sweet onions create a comforting bowl that’s both satisfying and easy to make.

Chicken and Onion Curry

Just when you thought your weeknight dinners couldn’t get any easier, this Chicken and Onion Curry comes along to save the day. It’s hearty, flavorful, and ready in no time—perfect for those evenings when you’re craving something comforting but don’t want to spend hours in the kitchen.

Ingredients

• For the curry:
  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 1.5 lbs chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • Salt to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering.
2. Add the sliced onion and cook, stirring occasionally, until golden brown, about 5 minutes.
3. Add the chicken pieces to the skillet and cook until they’re no longer pink on the outside, about 5 minutes.
4. Stir in the garlic and ginger, cooking for another minute until fragrant.
5. Sprinkle the curry powder, cumin, and turmeric over the chicken, stirring well to coat evenly.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
7. Reduce the heat to low and let the curry simmer uncovered for 20 minutes, stirring occasionally.
8. Season with salt to taste before serving.

This curry is wonderfully creamy with a hint of warmth from the spices. Try serving it over a bed of fluffy rice or with some naan bread to soak up all the delicious sauce.

Chicken and Onion Tacos

Delicious doesn’t even begin to describe these Chicken and Onion Tacos. You’ll love how simple they are to make, and the flavors? Absolutely unbeatable.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into thin strips
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the onions:
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, cumin, chili powder, and 1/2 tsp salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned. Tip: Don’t overcrowd the skillet to ensure even cooking.
2. In a separate skillet, heat 1 tbsp olive oil over medium heat. Add the sliced onions and 1/2 tsp salt. Cook for about 10 minutes, stirring frequently, until the onions are soft and caramelized. Tip: Lower the heat if the onions start to burn.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a clean towel to stay warm until serving.
4. Assemble the tacos by placing a portion of the cooked chicken and caramelized onions on each tortilla. Top with chopped cilantro and a squeeze of lime juice.

These tacos are a perfect balance of savory and sweet, with the caramelized onions adding a depth of flavor. Serve them with extra lime wedges on the side for an extra zing.

Chicken and Onion Casserole

Got a craving for something cozy and comforting? You’re in luck because this chicken and onion casserole is just the ticket. It’s hearty, flavorful, and oh-so-easy to throw together on a busy weeknight.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 2 large onions, thinly sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until they’re soft and golden, about 10 minutes. Tip: Stir occasionally to prevent burning.
3. Add the shredded chicken to the skillet with the onions. Pour in the chicken broth and heavy cream. Season with salt and pepper. Stir well to combine.
4. Let the mixture simmer for 5 minutes, allowing the flavors to meld. Tip: If the sauce seems too thick, add a little more broth to reach your desired consistency.
5. Transfer the chicken and onion mixture to a greased casserole dish.
6. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this topping evenly over the casserole.
7. Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy. Tip: Keep an eye on it towards the end to avoid over-browning.

When it comes out of the oven, the casserole will be bubbling and the topping perfectly crisp. The creamy sauce pairs wonderfully with the sweet caramelized onions and tender chicken. Try serving it over a bed of steamed greens for a pop of color and extra nutrients.

Chicken and Onion Pizza

Did you know that combining chicken and onion on a pizza creates a flavor explosion that’s hard to resist? This recipe is perfect for those nights when you’re craving something hearty yet simple to make.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
• For the topping:
  • 1 cup cooked chicken, shredded
  • 1 medium onion, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust.
2. In a large bowl, mix the flour, salt, and sugar. Add the yeast to warm water, let it sit for 5 minutes until frothy, then stir in the olive oil.
3. Combine the wet and dry ingredients to form a dough. Knead on a floured surface for 5 minutes until smooth. Tip: Let the dough rest for 10 minutes for easier handling.
4. Roll out the dough on a floured surface to your desired thickness. Transfer to a greased pizza pan.
5. Mix the tomato sauce with garlic powder and oregano. Spread evenly over the dough.
6. Top with shredded chicken, sliced onions, and mozzarella cheese. Drizzle with olive oil.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Let it cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean slices.

Perfectly crispy crust meets juicy chicken and sweet onions in every bite. Try serving it with a side of garlic butter for dipping to take it to the next level.

Chicken and Onion Salad

Believe it or not, this chicken and onion salad is the perfect mix of crunchy, savory, and a little bit sweet. It’s a no-fuss dish that’ll have you coming back for seconds.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 large red onion, thinly sliced
  • 4 cups mixed greens
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded chicken, sliced red onion, and mixed greens.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well blended. Tip: Adjust the honey based on how sweet you like your dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better control over the distribution of dressing.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: If you’re not serving immediately, keep the dressing separate until ready to eat to prevent the greens from wilting.

Just like that, you’ve got a salad that’s bursting with flavors and textures. The crunch of the onion against the tender chicken is a game-changer. Try serving it on a warm piece of crusty bread for an open-faced sandwich twist.

Chicken and Onion Sandwiches

Let’s talk about a simple yet utterly satisfying meal that’s perfect for any day of the week. You’ll love how these chicken and onion sandwiches come together with minimal fuss but deliver maximum flavor.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the onions:
  • 1 large onion, thinly sliced
  • 1 tbsp butter
  • 1/2 tsp salt
• For assembling:
  • 4 slices of your favorite bread
  • 2 tbsp mayonnaise
  • 1 cup lettuce, shredded

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Cook the chicken in the skillet for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
5. In the same skillet, melt 1 tbsp butter over medium heat and add the sliced onions and 1/2 tsp salt.
6. Cook the onions, stirring occasionally, for about 10 minutes until they’re soft and golden. Tip: Lower the heat if they start to burn.
7. Toast the bread slices lightly if desired.
8. Spread 1/2 tbsp mayonnaise on each slice of bread.
9. Layer the shredded lettuce, sliced chicken, and caramelized onions on two slices of bread, then top with the remaining slices.
10. Cut the sandwiches in half and serve immediately. Tip: For an extra kick, add a slice of cheese or a dash of hot sauce.

Kick back and enjoy the juicy chicken paired with sweet, caramelized onions, all hugged by crisp lettuce and creamy mayo. These sandwiches are a breeze to customize, so feel free to throw in some avocado or bacon for an even heartier meal.

Chicken and Onion Dumplings

Unbelievably comforting and packed with flavor, these chicken and onion dumplings are your next go-to for a cozy dinner. You’ll love how the tender dumplings soak up the rich broth, making every bite a delight.

Ingredients

• For the dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
• For the filling:
  • 1 lb chicken breast, diced
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp garlic powder
• For the broth:
  • 4 cups chicken broth
  • 1 cup water

Instructions

1. In a large bowl, mix the flour, baking powder, and salt for the dumplings.
2. Add the milk and melted butter to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the dumplings light.
3. In a skillet, heat olive oil over medium heat. Add the chicken, onion, black pepper, and garlic powder. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Pour the chicken broth and water into a large pot, bringing to a boil.
5. Drop spoonfuls of the dumpling batter into the boiling broth. Tip: Use a small ice cream scoop for even dumplings.
6. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek to ensure the dumplings cook evenly.
7. Add the cooked chicken and onion mixture to the pot, stirring gently to combine.
8. Simmer for an additional 5 minutes to let the flavors meld.

The dumplings come out fluffy and soft, with the chicken and onion adding a savory depth. Serve them in deep bowls with a sprinkle of fresh herbs for a pop of color and freshness.

Chicken and Onion Frittata

Ready to whip up something delicious for breakfast or brunch? This chicken and onion frittata is a game-changer. It’s packed with flavor, easy to make, and perfect for feeding a crowd or meal prepping for the week.

Ingredients

• For the frittata:
• 6 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cooked chicken, shredded
• 1 medium onion, thinly sliced
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: For a fluffier frittata, whisk vigorously to incorporate air.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
4. Add the shredded chicken to the skillet, stirring to combine with the onions. Cook for another 2 minutes to warm the chicken.
5. Pour the egg mixture over the chicken and onions in the skillet. Do not stir. Let it cook undisturbed for 2 minutes. Tip: This helps the bottom set properly.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Remove from the oven and let it cool for 5 minutes before slicing.

So creamy and rich, this frittata is a delight with its tender chicken and sweet onions. Serve it with a side of fresh greens or avocado slices for a complete meal.

Chicken and Onion Burgers

Very few things hit the spot like a juicy, flavorful burger, and these Chicken and Onion Burgers are no exception. You’ll love how simple they are to whip up, perfect for those nights when you’re craving something delicious without the fuss.

Ingredients

• For the patties:
  • 1 lb ground chicken
  • 1/2 cup finely chopped onion
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • 4 burger buns
  • Lettuce leaves
  • 2 tbsp mayonnaise

Instructions

1. In a large bowl, mix the ground chicken, chopped onion, salt, and black pepper until well combined.
2. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
3. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 5 minutes on one side, then flip and cook for another 5 minutes, or until the internal temperature reaches 165°F.
5. While the patties cook, toast the burger buns lightly for about 1 minute on each side in a separate pan or toaster.
6. Spread 1/2 tbsp of mayonnaise on each bun half.
7. Place a lettuce leaf on the bottom half of each bun, top with a cooked patty, and cover with the top half of the bun.

Here’s the deal: these burgers are incredibly moist inside with a slight crunch from the onions, and the mayo adds a creamy contrast. Try serving them with a side of sweet potato fries for an unbeatable combo.

Conclusion

Delightful as it is diverse, this roundup of 18 chicken and onion recipes offers something for every taste and occasion. Whether you’re craving comfort or seeking something new, these dishes promise to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

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