Caramelized Onion Mushroom Chicken
This caramelized onion mushroom chicken is the kind of recipe that makes your kitchen smell incredible for hours. This chicken dish has quickly become a favorite in my house because it pairs so well with fluffy rice and crisp greens.
Ingredients
- 4 boneless skin-on chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- half a yellow onion thinly sliced
- 6-7 crimini mushrooms sliced
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1 teaspoon paprika
- 1 teaspoon oregano
- Water to caramelize onion
- 1/2 cup heavy cream OR Tofu Sauce blend 1/2 lb silken tofu, salt, 2 tsp lemon juice, and a splash of olive oil
- Roasted broccoli for serving
- Steamed white rice for serving
Instructions
- Season your chicken on both sides with oil, salt, garlic powder, paprika, and black pepper. I usually let this marinate in the fridge overnight to let the spices really penetrate the meat.
- If you want to use the dairy-free option, blend your silken tofu with salt, lemon juice, and a drizzle of olive oil until it is completely smooth. Set this aside.
- Fry the chicken skin-side down first until crispy, then flip and continue frying until cooked through. About 10 – 12 minutes. Remove the chicken and set them aside.
- Place a large skillet over medium heat and add a bit of avocado oil.
- Turn the heat to low and toss in your sliced onions with a pinch of salt to help them release moisture.
- Stir the onions occasionally for about 15 to 20 minutes. If the pan looks dry or the onions are browning too fast, splash in two tablespoons of water to keep them soft.
- Halfway through the cooking time, add the butter to the onions and continue caramelizing the onions.
- Once the onions are about three-quarters of the way done, push them to one side of the pan.
- Add your sliced mushrooms to the empty side and sauté them until they are browned and tender.
- Keep adding splashes of water if the onions start to crisp up; you want them jammy and soft, not fried.
- Add the minced garlic and cook for about one minute until you can smell it.
- Stir in the soy sauce and the chili oil crisp, then sprinkle in the paprika, oregano, and black pepper.
- Pour in your cream or the prepared tofu sauce and stir well to combine.
- Place the chicken thighs into the sauce. Let them simmer for a few minutes so the flavors meld.
- Turn off the heat and serve your caramelized onion mushroom chicken over rice with a side of roasted broccoli.