Diced Chicken with Caramelized Onions & Garlic

Ingredients

• 500 g (about 1.1 lb) boneless skinless chicken breast, cut into 2 cm (3/4 in) cubes
• 2 medium onions (≈300 g), thinly sliced into half-moons
• 3 garlic cloves, minced
• 2 tablespoons olive oil (≈30 ml)
• 1 tablespoon butter (≈15 g)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (≈15 ml)
• 2 tablespoons water for deglazing (≈30 ml)

Instructions

1. Season the chicken cubes with salt, black pepper, and half of the minced garlic; let rest 5–10 minutes.
2. Heat 1 tablespoon olive oil in a large skillet over high heat. Sear the chicken in batches 2–3 minutes per side until golden; remove and set aside.
3. In the same skillet reduce heat to medium, add the remaining tablespoon of olive oil and the butter. Add the sliced onions and a pinch of salt, stirring occasionally until they begin to caramelize (6–8 minutes).
4. When the onions are soft and golden, add the remaining minced garlic and sauté 30–40 seconds just to release the aroma, taking care not to burn it.
5. Return the chicken to the skillet, toss well with the onions, then add the water and lemon juice to lift the browned bits from the pan; cook 1–2 more minutes until a light glossy sauce forms.
6. Adjust salt and pepper, turn off the heat, and sprinkle the chopped parsley over the dish before serving hot.

Tips

• Cut the chicken into uniform cubes so pieces cook evenly and avoid dry bits.
• For deeply caramelized onions, cook over medium-low heat longer and add a spoonful of water if they dry out.
• Use a very hot skillet to quickly sear the chicken and keep it juicy.

Variations

• Add 1 sliced red bell pepper with the onions for extra color and flavor.
• Finish with 2 tablespoons of cream cheese stirred in for a creamy version of the dish.

FAQ