Talk about a set it and forget it recipe. This super-easy skillet chicken comes out best when it’s left alone, allowing the few ingredients to concentrate into a flavor-packed powerhouse! That means no stirring, turning, or opening the lid. It’s so simple.
The recipe calls for a long cook time, so steer clear of using white meat chicken. Dark meat won’t dry out and the result is a meal that’s tender, juicy and lip-smacking good.
We recommend using a heavy pot with a tight-fitting lid to really lock in the moisture. But don’t worry if your lid doesn’t fit snuggly. Putting a can of veggies on top will seal it just as well!
skillet chicken with carmelized onions recipe
what you'll need
- 2 lbs chicken legs or thighs
- 1/4 tsp garlic powder
- 1/2 tsp salt
- cracked pepper to taste
- 2 Tbsp olive oil
- 1 yellow onion sliced into rounds
let's do it
- Rinse the chicken under cool water and pat completely dry with paper towels. (Make certain the chicken is really dry or it will inhibit the caramelizing process.) Season the chicken with garlic powder, salt and pepper, and set aside.
- Place a large skillet or Dutch oven with a tight-fitting lid over medium-high heat and add the oil. When the oil is simmering, add the onions and sauté for 3–5 minutes.
- Place the chicken into the pot skin-side down and sear for approximately 5–7 minutes without disturbing them. Make certain the chicken starts to get a nice brown color by lifting an edge. After the first side is nicely seared, turn the chicken over, reduce the heat to the lowest setting possible and cover the pot. If the lid to your pot isn’t very tight fitting, just weigh it down with a can of vegetables or something of equal weight.
- Cook on low for 45 minutes without opening the lid. (Don’t be tempted to peek or you will lose the valuable moisture that is trapped inside.)
- The dish will be finished when the chicken is nearly falling off the bone and the onions and chicken are brown and caramelized. Transfer the chicken to a serving platter and top with the caramelized onions and any juice from the pan. Enjoy!