Crispy Chicken, Caramelized Onions (Print Version)
Golden crispy chicken topped with caramelized onions and melted cheese—comforting main for weeknights.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1½ cups panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - Salt and black pepper, to taste
09 - 2 tablespoons olive oil
→ Caramelized Onions
10 - 2 large yellow onions, thinly sliced
11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil
13 - 1 teaspoon sugar
14 - ¼ teaspoon salt
15 - 1 teaspoon balsamic vinegar (optional)
→ Cheese & Assembly
16 - 1½ cups shredded mozzarella cheese
17 - 1 cup shredded cheddar cheese
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large skillet, heat butter and olive oil over medium-low heat. Add the sliced onions, sugar, and salt. Cook, stirring occasionally, until onions are deep golden and softened, about 20 to 25 minutes. Stir in balsamic vinegar during the last few minutes if using. Set aside.
03 - Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika. Dredge each breast in flour, dip into beaten eggs, then coat thoroughly with a mixture of panko breadcrumbs and grated Parmesan.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until golden brown. Do not cook through. Transfer seared chicken to the prepared baking sheet.
05 - Top each chicken breast with a generous spoonful of caramelized onions. Sprinkle shredded mozzarella and cheddar cheese evenly over each portion.
06 - Bake for 15 to 18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The combination of crunchy panko crust with sweet, jammy onions and stretchy cheese is genuinely addictive, and you will find yourself making excuses to cook it again.
- It looks impressive enough for company but comes together with everyday ingredients you probably already have in your pantry and fridge.
02 -
- Do not rush the caramelized onions by turning up the heat, because they will burn and taste bitter instead of sweet and jammy.
- The chicken does not need to cook through in the skillet since it finishes in the oven, so focus on getting a good sear rather than cooking it all the way.
03 -
- Let the breaded chicken rest for five minutes on a wire rack before searing so the coating adheres firmly and does not slide off in the pan.
- Shred your own cheese from a block rather than using pre shredded bags, because the anti caking agents in pre shredded cheese prevent it from melting into that beautiful, gooey blanket you want.