Chicken with Creamy Caramelised Onion Sauce

and Rice Pilaf
Family-Friendly
Pan-seared chicken breasts in a creamy caramelised onion sauce.
Cooking time: 30 min
Cals 847 · Prot 55 · Carbs 88 · Fat 29
Try Hello Chef Now
photo
Download PDF
Ingredients
Number of People:

Chicken breast

Chicken breast
400 Grams

Caramelised onion

White onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Brown sugar
5 Grams
Balsamic vinegar
15 ML
Dried thyme
2 Grams
Cooking cream
200 ML
Black pepper
0.5 Tsp
Water
100 ML
French onion stock cube
1 Piece

Rice pilaf

Carrot
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Basmati rice
150 Grams
Water
300 ML
Green peas
100 Grams
Fresh parsley
15 Grams

Instructions

photo
1 Prep
Peel and finely slice the onions. Peel and mince the garlic.
photo
2 Caramelise onion
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Once starting to brown, lower the heat to medium and add the garlic, brown sugar, balsamic vinegar and thyme. Cook for 10 min further, stirring frequently, until the onions start to soften. 
photo
3 Boil rice
Meanwhile, peel and chop the carrots into small cubes. Heat a pot with a lid over a medium-high heat with a drizzle of oil. Once hot, add the carrots with a pinch of salt and fry for 3 min. Add the rice and measured water and bring to a boil over a high heat.
photo
4 Finish rice
Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, fold the peas into the rice. Remove the pan from heat and keep covered until serving.
photo
5 Cook chicken
Meanwhile, add the cream, a crack of black pepper, the measured water and stock cube to the onions. Bring the sauce to a simmer and add the chicken. Cover the pan with a lid and simmer for 6 min. Flip the chicken breasts over and cook for an additional 6 min or until the chicken is cooked through.
photo
6 Serve
Serve the chicken alongside the rice pilaf. Drizzle over any remaining sauce and tear the fresh parsley over the top.
Tips for fussy eaters
Remove the onions from the sauce.
Pro tip
Cook the onion for up to 30 min over a low heat. The longer and lower you cook them for, the sweeter they will become!

More recipes like this

Red Lentil Dal Soup
with Mango Chutney Toasties
Japanese-style Popcorn Chicken
with Jasmine Rice and Miso Mayo
Parmesan Chicken Nuggets
with Potato Cubes and Slaw
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy