Pan-Seared Chicken with Caramelized Onions
Golden, juicy chicken cutlets topped with sweet caramelized onions and a splash of Worcestershire sauce — a comforting weeknight dinner that comes together in under 40 minutes. The secret is using the same pan to build deep, layered flavor. Serve with creamy mashed potatoes for the ultimate comfort meal.
🛒 Ingredients
4 servings
- 800 g (1¾ lb) boneless, skinless chicken breast
- 1 large onion, thinly sliced into julienne strips
- 1 teaspoon margarine or butter
- 2 tablespoons vegetable oil (sunflower, canola, or corn)
- 1 tablespoon Worcestershire sauce
- Salt and ground white pepper, to taste
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Directions
- 1
Slice the chicken breast into 4 cutlets of even thickness (about ½ inch / 1.5 cm). If the breast is very thick, cut additional slices to maintain uniform thickness.
- 2
Season both sides generously with salt and ground white pepper.
- 3
Heat the oil and margarine together in a large skillet over medium-high heat until shimmering and hot.
- 4
Cook the cutlets for 4–5 minutes per side, without moving them, until deeply golden on the outside and juicy inside. Work in batches if needed to avoid crowding the pan.
- 5
Transfer the cutlets to a serving platter and garnish as desired — lettuce leaves with tomato and cucumber slices or broccoli florets all work beautifully.
- 6
In the same skillet, sauté the sliced onion over medium heat, stirring occasionally, until soft and lightly golden, about 5 minutes.
- 7
Remove from heat and stir in the Worcestershire sauce, coating the onions evenly.
- 8
Spoon the savory onion mixture over the chicken cutlets and serve immediately alongside mashed potatoes and rice.
💡 Chef's Tip
Let the chicken rest for 2 minutes on the platter before topping with onions to lock in the juices. Adding Worcestershire sauce off the heat keeps its complex aroma intact and prevents bitterness.
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Same category — Poultry
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