Roasted chicken is a comforting Southern-inspired dish featuring seasoned chicken breasts simmered in a rich onion sauce until perfectly cooked. that easy one pan meal It’s hearty, flavorful, and perfect for a satisfying family dinner.
Holly’s Recipe Highlights: Roasted Chicken
Flavor: Tasty and comforting with juicy seasoned chicken, sweet onions, and a rich herb and garlic sauce.
Why do it: Browning the chicken first creates a flavorful base, giving the sauce a rich, slow-cooked flavor in less time.
Service Suggestions: Serve over mashed potatoes, rice, crackers, or buttered noodles to soak up the onion sauce.
Total Time: 26 minutes Serves: 4 Cooking method: Stove
Ingredient notes
- Chicken Breasts: Pounding the chicken to an even ½-inch thickness helps it cook evenly, develop a golden crust, and stay tender and juicy while it finishes simmering in the sauce. Use boneless, skinless chicken thighs instead of breasts for juicier chicken.
- Yellow Onion: Yellow onions are a great all-purpose choice because they soften well and add a mild sweetness. Sweet onions can be used for a milder flavor, while white onions will taste a little spicier.
- Garlic powder, sage and thyme: This simple mix adds a warm, savory poultry flavor without a long cooking time. If you prefer, you can substitute sage and thyme for the poultry seasoning.
- Chicken soup: Both regular and low-sodium chicken broth work well. Adjust the salt to taste depending on the broth you use.
- Variations: Add sliced mushrooms with onions for a mushroom and onion sauce. Add a drizzle of heavy cream at the end for creamy coated chicken.
Saving every bite
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Defrost overnight in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened.
Cozy Chicken Dinners
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Season the chicken
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Place the chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness.
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Season with garlic powder, salt, sage, thyme, and ¼ teaspoon black pepper.
cook chicken
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Heat the olive oil in a large skillet over medium-high heat.
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Add chicken and cook 3 to 4 minutes per side, until browned; It does not need to be well cooked. Transfer to a plate.
make the sauce
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Reduce the heat to medium and add the butter and onion to the pan. Cook 4 to 5 minutes, stirring occasionally, until softened. Add flour and remaining ¼ teaspoon pepper. Cook for 1 minute while stirring.
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Gradually stir in the chicken broth until smooth. Add the chicken with its juices, bring to a simmer and let it cook for 5 to 7 minutes, until thickened and the chicken is cooked through. Taste and season with additional salt and pepper if desired.
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Serve over mashed potatoes or buttered noodles.
If you want a richer sauce, add 2 to 3 tablespoons of heavy cream before simmering.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Service: 1chicken breast | Calories: 415 | Carbohydrates: 14gram | Protein: 34gram | Fat: 23gram | Saturated fats: 9gram | Cholesterol: 158mg | Sodium: 537mg | Potassium: 577mg | Fiber: 1gram | Sugar: 2gram | Vitamin A: 715UI | Vitamin C: 19.1mg | Calcium: 156mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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