Tender, golden pieces of chicken simmered in a creamy onion sauce with thyme and oregano. This is one of those simple, comforting homemade meals that doesn’t require complicated ingredients but delivers plenty of flavor.
The sauce is made in the same pan where the chicken is cooked, so all those delicious browned bits from the chicken become part of the sauce. Served with rice and a fresh salad, it makes an easy and satisfying dinner for the whole family.
Why You’ll Love This Recipe
- Easy and comforting homemade meal
- Tender chicken in a creamy onion sauce
- Plenty of sweet, soft onions
- Made in one pan
- Ready in about 40 minutes
- Delicious served with rice
- Perfect with a fresh salad
- The sauce can be easily adjusted to your preferred thickness
Ingredients
For the Chicken
- 500 g chicken breast mini steaks
- 1½ tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- salt, to taste
- black pepper, to taste
For the Creamy Onion Sauce
- 2 large onions, about 250–300 g after peeling
- 250 ml 7% cream
- 150 ml chicken stock
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1 tablespoon fresh parsley, finely chopped
Optional – If the Sauce Is Too Thin
- 1½ teaspoons potato starch
- 2 tablespoons cold water
For Serving
- cooked rice
- fresh salad
How to Make Creamy Onion Chicken
1. Prepare the Chicken
Pat the chicken breast mini steaks dry with paper towels.
Season both sides with salt, black pepper, dried thyme and oregano.
2. Brown the Chicken
Heat 1 tablespoon of olive oil in a large frying pan.
Add the chicken and cook over medium-high heat for about 2–3 minutes per side, until nicely golden.
The chicken does not need to be completely cooked through at this point. It will finish cooking later in the sauce.
Transfer the chicken to a plate and set aside.
3. Cook the Onions
Peel the onions and cut them into thin strips.
Add the remaining tablespoon of olive oil to the same pan.
Add the onions and cook over medium heat for about 8–10 minutes, stirring occasionally, until they become soft and lightly golden.
4. Add the Chicken Stock
Pour in about 100 ml of the chicken stock.
Stir well, scraping the bottom of the pan with a wooden or silicone spatula to release all the browned pieces left from the chicken.
Cook for about 2–3 minutes, allowing some of the liquid to evaporate.
5. Add the Cream
Pour in 250 ml of 7% cream.
Season with salt and black pepper to taste.
Reduce the heat and simmer gently for about 3 minutes, stirring occasionally.
6. Return the Chicken to the Pan
Place the chicken back into the pan, along with any juices that have collected on the plate.
Add the remaining 50 ml of chicken stock if the sauce seems too thick.
Cook gently for about 5–7 minutes, until the chicken is completely cooked through and the sauce becomes creamy.
7. Check the Sauce Consistency
If the sauce is already thick and creamy, there is no need to add anything else.
If it is too thin, mix 1½ teaspoons of potato starch with 2 tablespoons of cold water.
Pour the mixture into the sauce while stirring continuously.
Cook for about 1 minute, until the sauce thickens.
8. Finish the Dish
Remove the pan from the heat.
Sprinkle the chicken and sauce with freshly chopped parsley.
🍚 How to Serve
Serve the creamy onion chicken with cooked rice and a fresh salad.
The rice is perfect for soaking up the creamy onion sauce, making every bite extra delicious.
You can also serve it with potatoes, pasta or your favorite grain instead of rice.
💡 My Tip
Use the same pan for the entire recipe.
Those little browned pieces left on the bottom after frying the chicken are packed with flavor. When you add the chicken stock and scrape them from the pan, they become part of the sauce and make it much more flavorful.
Also, don’t automatically add the starch. The sauce may thicken nicely on its own as it simmers. Only add the potato starch if the sauce is still too thin.
Storage
Store any leftovers in an airtight container in the refrigerator and eat within 2–3 days.
When reheating, add a small splash of water or chicken stock if the sauce has become too thick.
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