I can remember walking in the house to the amazing aroma of garlic and onion sizzling on the stove when my mother made her delicious Garlic-Onion Chicken! My mother usually only made this dish for company, but it’s simple enough to make on a regular weeknight as well. Cubing the chicken can take a bit of time, so you could ask the butcher to cube the chicken if pressed for time.
My mother’s French background is the reason she uses more butter than oil in her cooking, a trademark of French cuisine! The key to this dish is thickening the sauce by sauteing the onion and garlic in the same pan as the chicken, scraping up any cooked-on bits of flour in the pan. Combined with the butter and olive oil the flour helps brown-up the onion and garlic nicely while the fat makes them glisten! Once softened you can add the dry white wine and if it needs more liquid a little bit of chicken bouillon can help, but don’t go overboard with the bouillon or you will lose the intended flavor of this dish by drowning out the onion and garlic. This dish really needs that garlic and onion flavor to live up to it’s name!
If entertaining I often just brown the chicken, saute the onion and garlic, make the sauce, and then refrigerate until it’s time to roast it in the oven before serving. I actually made this 21 years ago for our youngest Daughter’s Christening for about 40 people. I always serve over Jasmine Rice, but any rice of your choice would work as well!!
Quick tips to make meal-prep quicker:
- Ask your butcher to cube the chicken.
- Buy pre-diced onion. But NOT the Garlic. Garlic ALWAYS should be freshly diced!!!
Irene's Garlic-Onion Chicken!
- 2 lbs Boneless, skinless, Chicken Breast
- 1 Large Vidalia or other Mild White Onion Freshly diced or Pre-diced From Grocery Store works
- 4-6 Cloves Garlic Freshly Diced!
- 1/2 Cup Flour I use Pillsbury Gluten Free Flour
- 1/3 Cup Dry White Wine I use Pinot Grigio
- 2-4 Tbs Butter
- 2-3 Tbs Olive oil
- 1/4 Cup Chicken Bouillon if needed
- Salt and Pepper
- Cube boneless skinless chicken breasts into about 1-1.5 inch cubes
- Pre-heat oven to 350'
- Dredge the chicken in flour
- Heat a large skillet on medium heat. Add 2 tablespoons of the butter and oil.
- Once the butter has melted, add the chicken and brown until the coated chicken is a nice golden color. Transfer chicken to another plate.
- In the same pan, saute the onion and garlic until they soften and become a dark golden color, scraping up all the cooked-on bits of flour to create a thickened glaze. You might have to add another tablespoon of butter and oil at this point.
- Add the white wine and let simmer for 5 minutes
- Combine the chicken with the garlic and onion in the same pan
- Transfer pan to the oven and roast for 20 minutes
- Serve over rice