In my kitchen, chicken with onions is a go-to for weeknight dinners or when company’s coming over without much fuss. It’s popular around here because the onions make everything sweeter and more tender after cooking down. I usually serve it with plain rice that soaks up the sauce, or sometimes stuffed flatbread. This main way starts by blending onions with vinegar and spices to marinate the chicken overnight – that step tenderizes it nicely. I’ve skipped the full overnight marinate a couple times when plans changed, and it still worked but the flavors were a bit flatter, so if you can, let it sit.
The frying gives a good crust, then simmering with lemon and more onions pulls it all together into something juicy and balanced. Tangy but not overpowering. I’ve also done variations like layering the chicken with sliced potatoes, onions, garlic, and a little olive oil (about 5 teaspoons) in a baking tray, covering with foil, and baking at 350F for an hour before uncovering to crisp up. Or a fast pan version with sliced chicken breasts, peppers, tomato paste, and butter for under 30 minutes. Those are handy too, especially the oven one when I want hands-off time. Overall, these keep things simple with basics I keep stocked.
Ingredients
- 1 whole chicken (about 3-4 pounds), cleaned and cut into 8 pieces
- 2 medium onions, finely chopped
- 2 tablespoons white vinegar
- 1/4 cup fresh lemon juice
- 1/2 cup water
- Salt and black pepper to taste
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Vegetable oil for frying
- 3 medium onions, thinly sliced
Instructions
- Chuck the chopped onions and vinegar in the blender. Add pepper, salt, poultry seasoning, garlic powder, onion powder, and thyme. Blend it up smooth.
- Slather that marinade all over the chicken pieces. Cover the bowl and fridge it overnight.
- Get oil hot in a big skillet. Fry the chicken till golden on every side, maybe 10 minutes. Pull it out.
- Dump leftover marinade in a pot with the water. Get it boiling.
- Toss the chicken back in. Taste and add more salt or pepper if it needs it.
- Pour in lemon juice and add the sliced onions. Simmer 15-20 minutes till done and saucy.
Why You’ll Love This Recipe
- Marinating ahead means less work during dinner rush.
- Fried exterior with soft onions gives varied texture in every bite.
- Fits right onto plates with rice for casual family meals.
Chef’s Tips for Perfection
- Pat chicken dry before frying so it doesn’t steam instead of browning.
- Simmer low if sauce reduces too fast; onions need time to soften without burning.
- Swap for oven bake with potatoes and less oil if you want to skip frying.
Storage and Reheating
Keep in a covered container in the fridge up to 3 days. Reheat gently in a pan over low heat with a tablespoon of water to revive the sauce. Freezing makes onions watery, so better fresh.
Nutritional Notes
Around 420 calories per serving. Provides solid protein from chicken, some fiber from onions. Fat from frying oil, carbs low.
(Delicious Chicken with Onions)
