Skillet Chicken with Red Onion in a Creamy Sauce

Tender chicken breast simmered in a velvety cream sauce with red onion, garlic, and a generous handful of Parmesan. Everything comes together in one skillet — quick, simple, and wonderfully aromatic. This is the kind of dish that saves dinner when you want something satisfying without the fuss.

Ingredients

• Chicken breast — 10.6 oz | 300 g
• Red onions — 2
• Butter — 1.8 oz | 50 g
• Cooking cream (10–20%) — 1 cup | 250 ml
• Grated Parmesan — 1.1 oz | 30 g (about a handful)
• Garlic — 1 clove
• Parsley — 1/2 bunch
• Sweet paprika — to taste
• Salt and black pepper — to taste

Step-by-step recipe

1. Prepare the ingredients: pat the chicken breast dry and cut it into thin strips or small cubes. Peel the onion and slice it into wedges or half-moons. Finely chop the garlic. Chop the parsley.
2. Heat a skillet over medium heat and melt half the butter (about 0.9 oz | 25 g). Add the chicken, season with salt, black pepper, and sweet paprika. Cook for 4–5 minutes until lightly golden. Transfer to a plate.
3. Add the remaining butter to the same skillet. Add the onion, season with a pinch of salt, and sauté for 7–8 minutes over medium heat until soft and sweetly fragrant, stirring now and then.
4. Add the garlic and cook for another 30 seconds, just until fragrant.
5. Pour in the cream, bring to a gentle simmer, and cook down for 3–4 minutes so the sauce becomes more concentrated.
6. Return the chicken to the skillet, stir, and simmer gently for 5–6 minutes over low heat until the meat is fully cooked.
7. Stir in the grated Parmesan and parsley. Taste and adjust the salt, pepper, and paprika. If the sauce is too thick, add 1–2 tbsp water or stock; if it seems too thin, simmer for another minute. Remove from the heat and let rest for 2 minutes.

Nutritional value (per serving)

Calories	≈ 800 kcal
Protein	≈ 54 g
Fat	≈ 55 g
Carbohydrates	≈ 20 g

Tips and variations

• Chicken thighs without skin work well too — they are juicier; add 2–3 minutes to the simmering time.
• You can replace part of the cream with low-fat milk and add a little Parmesan for thickness.
• For a deeper flavor, add a pinch of smoked paprika or a little dried thyme.
• Want more depth? Deglaze the skillet after the onions with 50 ml white wine, reduce for 1–2 minutes, then add the cream.
• Optional add-ins: mushrooms, spinach, sun-dried tomatoes — add them with the onions or during the sauce stage.

What to serve with it

• Short pasta, rice, or bulgur.
• Mashed potatoes or roasted potatoes.
• Crusty bread to scoop up every last bit of sauce.

FAQ

Can I replace Parmesan with another cheese?

Yes, any hard aged cheese with a bold flavor will work: Grana Padano or Pecorino are good options. Add to taste, keeping the saltiness in mind.

What should I do if the sauce splits?

Keep the heat moderate and do not let the sauce boil vigorously. Adding the cream gradually and stirring constantly helps. If it has already split, briskly whisk in 1–2 tbsp cold water or a small piece of cold butter.

Can I make it without butter?

Yes, sauté everything in refined vegetable oil, then add a little cream or a spoonful of soft cream cheese at the end for a buttery finish.