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Baked Caramelized Onion and Chicken Thighs with Sun-Dried Tomatoes and Garlic Recipe

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4 from 1 review

This comforting Baked Caramelized Onions and Chicken casserole features tender, slow-baked onions caramelized with garlic and sun-dried tomatoes, combined with pan-seared chicken strips in a creamy, herb-infused sauce. Easy to prepare and bursting with rich flavors, this dish is perfect for a cozy family dinner.

Ingredients

Vegetables and Aromatics

  • 3 large yellow onions, sliced thin
  • 1 head garlic, top sliced off
  • 1/2 cup sun dried tomatoes, chopped
  • 1 handful fresh parsley, chopped

Meat

  • 1.7 lbs boneless, skinless chicken thighs, cut into strips

Seasonings

  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp Italian herb blend
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Other Ingredients

  • Heavy drizzle of olive oil
  • 1 tbs balsamic vinegar
  • 1/2 cup heavy cream

Instructions

  1. Preheat the Oven: Preheat your oven to 400℉ (204℃) to prepare for slow caramelizing the onions and roasting the garlic with sun-dried tomatoes.
  2. Prepare and Roast Vegetables: In a 9x13 inch baking dish, combine the thinly sliced onions, chopped sun-dried tomatoes, salt, paprika, Italian herb blend, and balsamic vinegar. Toss everything together well to evenly distribute the seasoning. Place the whole garlic head in the center. Drizzle the dish generously with olive oil or leftover sun-dried tomato oil. Cover the dish with foil and bake in the preheated oven for about 1 hour to 1 hour 10 minutes, tossing halfway through to ensure even caramelization.
  3. Cook the Chicken: Approximately 30 minutes before the onion mixture is done baking, rinse and pat dry the chicken thigh strips. Season them with salt, garlic powder, and onion powder. Heat a drizzle of olive oil in a large skillet over medium-high heat. In batches to avoid overcrowding, sear the chicken strips for 3-4 minutes on each side until they are cooked through and nicely browned. Remove from heat.
  4. Combine and Finish: Once the roasted vegetable mixture is done, carefully remove the garlic head and when cool enough to handle, squeeze out the softened cloves into the dish. Add the heavy cream, chopped fresh parsley, and the cooked chicken strips to the baking dish. Stir everything together gently to combine and allow the residual heat to meld the flavors.

Notes

  • Be careful when handling the hot garlic head; letting it cool slightly will make squeezing out the cloves easier.
  • Tossing the onions halfway through baking encourages even caramelization and prevents burning.
  • Cooking the chicken separately ensures it stays tender and perfectly seared.
  • Using boneless, skinless chicken thighs gives the dish juicy, flavorful meat that complements the creamy sauce.
  • Substitute heavy cream with coconut cream for a dairy-free variation.

Find it online: https://dishcooks.com/baked-caramelized-onion-and-chicken-thighs-with-sun-dried-tomatoes-and-garlic-recipe/