20 Flavorful Chicken and Onion Recipes Perfect for Dinner

Zesty, savory, and utterly delicious—chicken and onions are a match made in culinary heaven, perfect for whipping up quick, comforting dinners any night of the week. Whether you’re craving something cozy or in need of a flavorful twist on your go-to dishes, our roundup of 20 chicken and onion recipes is sure to inspire your next meal. Dive in and discover your new favorite dinner tonight!

Garlic Butter Chicken and Onion Skillet

Craving something savory and satisfying? This garlic butter chicken and onion skillet is your weeknight hero, combining juicy chicken with caramelized onions in a rich, buttery sauce that’s downright irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, thinly sliced (the sweeter, the better)
• 4 cloves garlic, minced (fresh is best, no jarred stuff here)
• 3 tbsp unsalted butter (salted works in a pinch, but adjust seasoning)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)
• 1/4 cup chicken broth (low-sodium keeps it balanced)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt, pepper, and smoked paprika on both sides.
3. Add chicken to the skillet and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Tip: Don’t wipe the skillet; those browned bits equal flavor.
5. Add sliced onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes.
6. Stir in minced garlic and cook until fragrant, about 1 minute. Tip: Keep the garlic moving to prevent burning.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Return chicken to the skillet, nestling it into the onions. Simmer for 5 minutes to meld flavors.
9. Garnish with fresh parsley before serving. Tip: A sprinkle of red pepper flakes adds a nice heat if you’re into that.

Out of the skillet, this dish boasts tender chicken with a golden crust, swimming in a garlicky, buttery sauce with sweet onions. Serve it over mashed potatoes or crusty bread to soak up all that goodness.

Caramelized Onion and Chicken Casserole

Kick off your weeknight dinner with this cozy caramelized onion and chicken casserole that’s sure to warm your soul. It’s the perfect blend of sweet onions and tender chicken, baked to perfection.

Ingredients

• 2 large yellow onions, thinly sliced (the sweeter, the better for caramelizing)
• 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for this)
• 1 cup heavy cream (it makes the dish irresistibly creamy)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (just the right amount to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, if you have it)
• 1/2 tsp dried thyme (it adds a lovely herby note)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet, heat olive oil and butter over medium heat until the butter melts.
3. Add the sliced onions to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
4. Reduce the heat to low and continue cooking the onions, stirring every few minutes, until they’re deeply golden and caramelized, about 25 minutes. Tip: Don’t rush this step; low and slow is the key to perfect caramelization.
5. Once the onions are caramelized, add the shredded chicken, heavy cream, salt, pepper, and thyme to the skillet. Stir well to combine everything.
6. Transfer the mixture to a baking dish and sprinkle the shredded mozzarella evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving to allow it to set. Tip: This waiting time is tough but worth it for the perfect slice.

Mmm, the first bite reveals a creamy, cheesy interior with the sweet depth of caramelized onions. Serve it over a bed of steamed greens or with a side of crusty bread to soak up all the deliciousness.

Spicy Chicken and Onion Stir-Fry

Zesty flavors and quick cooking times make this Spicy Chicken and Onion Stir-Fry a weeknight hero. You’ll love how the heat from the chili plays with the sweetness of the onions.

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing for 15 minutes makes slicing easier)
• 2 large onions, sliced (yellow onions are my pick for their balance of sweetness and bite)
• 3 tbsp soy sauce (go for low-sodium if you’re watching your salt intake)
• 2 tbsp vegetable oil (a neutral oil like canola works great here)
• 1 tbsp chili flakes (adjust based on your heat preference)
• 1 tsp sugar (just a pinch to balance the flavors)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced chicken to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Toss in the onions and garlic. Stir-fry for another 3 minutes, until the onions start to soften.
4. Sprinkle the chili flakes and sugar over the mixture. Pour in the soy sauce. Tip: Keep the heat high to get a nice sear on the chicken.
5. Continue cooking for 2 more minutes, stirring constantly, until everything is well coated and the sauce has reduced slightly. Tip: If the pan gets too dry, a splash of water can help loosen things up.
6. Remove from heat. Tip: Let it sit for a minute before serving to allow the flavors to meld.

Unbelievably tender chicken with a kick, this stir-fry is perfect over steamed rice or wrapped in lettuce leaves for a low-carb option. The onions should be soft but still have a bit of crunch, offering a nice contrast to the spicy, savory sauce.

Creamy Chicken and Onion Pasta

Got a craving for something creamy, comforting, and packed with flavor? This creamy chicken and onion pasta is your go-to dish for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• 2 cups of penne pasta (I love how the ridges hold onto the sauce)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 1 large onion, thinly sliced (yellow onions work great here)
• 2 cloves garlic, minced (fresh is always better)
• 1 cup heavy cream (for that irresistible creaminess)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (to bring all the flavors together)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 6-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and cook until soft and translucent, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
4. Add the minced garlic to the onions and cook for 1 minute until fragrant.
5. Return the chicken to the skillet. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
6. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.
7. Drain the pasta and add it to the skillet. Toss everything together until the pasta is well coated with the sauce.

Here’s the deal: this pasta is creamy, with a perfect balance of savory chicken and sweet onions. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Herb-Roasted Chicken with Sweet Onions

Kick off your weeknight dinner with this herb-roasted chicken that’s as comforting as it is flavorful. You’ll love how the sweet onions caramelize underneath, adding a touch of sweetness to every bite.

Ingredients

• 1 whole chicken (about 4 lbs) – because size matters for even roasting.
• 2 large sweet onions, sliced – they’re the secret to that irresistible base.
• 3 tbsp extra virgin olive oil – my go-to for richness and flavor.
• 1 tbsp chopped fresh rosemary – because dried just doesn’t compare.
• 1 tbsp chopped fresh thyme – for that earthy aroma.
• 1 tsp salt – to bring all the flavors together.
• 1/2 tsp black pepper – freshly ground, if you can.

Instructions

1. Preheat your oven to 375°F (190°C) – a perfect temp for juicy chicken with crispy skin.
2. Pat the chicken dry with paper towels – this is the key to crispy skin, trust me.
3. Rub the chicken all over with olive oil, then sprinkle with salt, pepper, rosemary, and thyme.
4. Place the sliced onions in a roasting pan and lay the chicken on top – they’ll cook in the chicken juices, yum.
5. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thigh.
6. Let the chicken rest for 10 minutes before carving – this keeps it juicy.

Serve this herb-roasted chicken with the caramelized onions underneath for a dish that’s bursting with flavor. The skin is crispy, the meat is tender, and those sweet onions? They’re the real MVP. Try it over a bed of mashed potatoes or with a side of roasted veggies for a complete meal.

Chicken and Onion Tacos with Lime Crema

Perfect for those nights when you’re craving something flavorful but don’t want to spend hours in the kitchen, these Chicken and Onion Tacos with Lime Crema are a game-changer. You’ll love how the tangy crema balances the savory chicken and sweet onions.

Ingredients

• 1 lb chicken breast, thinly sliced (I find this cooks faster and absorbs more flavor)
• 1 large onion, sliced (yellow onions are my pick for their sweetness)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup sour cream (full-fat for the creamiest texture)
• 1 lime, juiced (about 2 tbsp, fresh is key here)
• 8 small flour tortillas (warmed up, they’re just better)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced onions to the skillet, cooking until they start to soften and caramelize, about 5 minutes. Stir occasionally to prevent burning.
3. Push the onions to one side of the skillet and add the chicken slices. Season with salt and pepper. Cook until the chicken is no longer pink, about 4 minutes per side.
4. While the chicken cooks, mix the sour cream and lime juice in a small bowl to make the lime crema. Set aside.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re pliable and slightly toasted.
6. Assemble the tacos by placing a generous amount of chicken and onions on each tortilla, then drizzle with the lime crema.

Ready to dig in? The combination of juicy chicken, sweet caramelized onions, and zesty lime crema makes every bite irresistible. Try serving these tacos with a side of pickled jalapeños for an extra kick.

BBQ Chicken and Onion Pizza

Did you know that BBQ chicken and onion pizza is the perfect blend of smoky, sweet, and savory? It’s a crowd-pleaser that’s surprisingly easy to whip up at home.

Ingredients

• 1 pre-made pizza dough (I love the convenience of store-bought, but homemade is great too!)
• 1/2 cup BBQ sauce (go for your favorite brand—I’m partial to the smoky ones)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1/2 red onion, thinly sliced (the sharper the better, in my opinion)
• 1 1/2 cups shredded mozzarella cheese (because what’s pizza without gooey cheese?)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• A pinch of salt (just to bring all the flavors together)

Instructions

1. Preheat your oven to 425°F. A hot oven is key to getting that crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier base, go thinner.
3. Transfer the dough to a baking sheet or pizza stone. Brush lightly with olive oil to prevent sogginess.
4. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust.
5. Layer on the shredded chicken and sliced onions. Tip: Distribute them evenly for the perfect bite every time.
6. Sprinkle the mozzarella cheese over the top. Don’t skimp—this is what makes it irresistible.
7. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden. Tip: Keep an eye on it after 10 minutes to avoid burning.
8. Let it cool for a couple of minutes before slicing. This helps the cheese set so it doesn’t slide off.

Zesty, smoky, and with just the right amount of crunch from the onions, this pizza is a flavor explosion. Try serving it with a side of extra BBQ sauce for dipping, or a crisp salad to balance the richness.

Chicken and Onion Stuffed Bell Peppers

Guess what? You’re about to make something that’s as colorful as it is delicious. These chicken and onion stuffed bell peppers are a game-changer for dinner tonight.

Ingredients

• 4 large bell peppers (any color, but I love the red ones for their sweetness)
• 1 lb ground chicken (thigh meat gives more flavor, trust me)
• 1 cup diced onion (yellow onions work best here)
• 1 cup cooked rice (leftover rice is perfect for this)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1 tsp salt (I like sea salt for its mild flavor)
• 1/2 tsp black pepper (freshly ground if you have it)
• 1 cup shredded cheese (a mix of mozzarella and cheddar is my favorite)
• 1/2 cup chicken broth (low sodium, so you control the salt)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Cut the tops off the bell peppers and remove the seeds. A spoon works great for scraping out the insides.
3. Heat olive oil in a skillet over medium heat. Add the onions and cook until they’re soft, about 5 minutes.
4. Add the ground chicken to the skillet. Break it up with a spoon and cook until no longer pink, about 7 minutes.
5. Stir in the cooked rice, garlic powder, salt, and pepper. Mix well to combine all the flavors.
6. Fill each bell pepper with the chicken mixture. Pack it in there, but don’t overstuff.
7. Place the stuffed peppers in a baking dish. Pour the chicken broth around the bottom to keep them moist.
8. Sprinkle the shredded cheese on top of each pepper. More cheese means more gooey goodness.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
10. Let them sit for 5 minutes before serving. This helps everything set up nicely.

Perfectly tender peppers with a savory, cheesy filling that’s just begging to be eaten. Serve them with a side of crusty bread to soak up any extra juices. You won’t regret it.

One-Pot Chicken and Onion Rice Pilaf

This One-Pot Chicken and Onion Rice Pilaf is your ticket to a fuss-free dinner that’s packed with flavor. Trust me, it’s the kind of dish that’ll make you wonder why you ever bothered with complicated recipes.

Ingredients

• 1.5 cups long-grain white rice (I swear by Basmati for its fragrance)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work great too for more flavor)
• 1 large onion, thinly sliced (yellow onions are my go-to for their sweetness)
• 3 tbsp extra virgin olive oil (the good stuff makes a difference)
• 2.5 cups chicken broth (homemade if you’ve got it, but no stress)
• 1 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp turmeric (for that gorgeous golden color)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces, seasoning with half the salt and pepper. Cook until they’re just golden, about 5 minutes. Tip: Don’t overcrowd the pot to get a nice sear.
3. Toss in the sliced onions, stirring occasionally, until they’re soft and translucent, about 4 minutes. Tip: A pinch of salt here helps them sweat faster.
4. Stir in the rice, garlic powder, and turmeric, coating everything evenly for about 1 minute. Tip: This toasts the rice slightly, adding depth to the flavor.
5. Pour in the chicken broth, add the remaining salt and pepper, and give it a good stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. No peeking!
6. After 18 minutes, turn off the heat and let it sit, covered, for 5 minutes. This lets the rice absorb any remaining liquid and become perfectly fluffy.

Mmm, the result? Tender chicken, fluffy rice with just the right bite, and onions that melt in your mouth. Serve it with a crisp green salad or some warmed pita bread for a meal that feels like a hug.

Grilled Chicken and Onion Kebabs

Ever find yourself staring at the fridge, wondering what to whip up that’s both easy and packed with flavor? These grilled chicken and onion kebabs are your answer, perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (I like to use organic for that extra flavor)
• 2 large onions, cut into chunks (red onions add a nice color and sweetness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 2 garlic cloves, minced (because garlic is life)
• 1 tsp smoked paprika (for that irresistible smoky flavor)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper.
2. Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Let it sit for at least 30 minutes at room temperature (or up to 4 hours in the fridge for deeper flavor).
3. Thread the marinated chicken and onion chunks onto skewers, alternating between them for even cooking.
4. Preheat your grill to medium-high heat (about 375°F to 400°F) to get those perfect grill marks.
5. Place the kebabs on the grill, cooking for about 4-5 minutes on each side, or until the chicken is fully cooked (internal temperature should reach 165°F).
6. Let the kebabs rest for a couple of minutes before serving to keep them juicy.

Zesty and smoky, these kebabs are a hit every time. Serve them over a bed of fluffy couscous or with a side of creamy tzatziki for dipping.

Chicken and Onion Shepherd’s Pie

Wondering what to make for dinner that’s hearty, comforting, and a breeze to whip up? You’ve got to try this Chicken and Onion Shepherd’s Pie. It’s a twist on the classic that’s packed with flavor and sure to become a weeknight favorite.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for this—so easy!)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 cups mashed potatoes (homemade or store-bought, no judgment here)
• 1 cup frozen peas and carrots (a quick thaw in warm water does the trick)
• 1/2 cup chicken broth (low-sodium is my preference to control the saltiness)
• 2 tbsp butter (unsalted, because I like to manage the salt myself)
• 1 tbsp olive oil (extra virgin, always, for that rich flavor)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to get that beautiful golden top.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the shredded chicken, garlic powder, and black pepper to the skillet. Stir to combine and cook for another 2 minutes. Tip: This is where the flavors start to meld, so don’t rush it.
4. Pour in the chicken broth and add the peas and carrots. Let the mixture simmer for 5 minutes, allowing the broth to reduce slightly. Tip: You’re looking for a moist but not soupy consistency.
5. Transfer the chicken mixture to a baking dish. Spread the mashed potatoes evenly over the top. Dot with butter for extra richness.
6. Bake for 25 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Craving something cozy? This Chicken and Onion Shepherd’s Pie delivers with its creamy mashed potato topping and savory filling. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Chicken and Onion Curry with Coconut Milk

Oh, you’re going to love this Chicken and Onion Curry with Coconut Milk. It’s creamy, flavorful, and just the right amount of spicy. Perfect for a cozy night in.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 large onion, thinly sliced (the sweeter, the better in my book)
• 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces (thighs stay juicier, trust me)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tbsp ginger, grated (peel it with a spoon, life-changing tip)
• 2 tbsp curry powder (adjust based on how bold you like it)
• 1 can (13.5 oz) coconut milk (full fat for that creamy dreaminess)
• 1 cup chicken broth (homemade if you’ve got it, but store-bought works)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro for garnish (because color and freshness matter)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and cook, stirring occasionally, until golden and soft, about 10 minutes. Tip: Don’t rush this; caramelized onions are flavor gold.
3. Push the onions to one side of the skillet. Add the chicken pieces in a single layer. Let them sear untouched for 3 minutes for a nice golden crust.
4. Flip the chicken pieces, add garlic and ginger, and stir everything together. Cook for another 2 minutes until fragrant.
5. Sprinkle the curry powder over the chicken and onions, stirring to coat evenly. Cook for 1 minute to toast the spices.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
7. Reduce heat to low, cover, and let it simmer for 20 minutes. Tip: Check occasionally to stir and prevent sticking.
8. After 20 minutes, remove the lid and simmer for another 5 minutes to slightly thicken the sauce. Tip: If it’s too thin, let it go a bit longer.
9. Season with salt, starting with 1/2 tsp and adjusting as needed.
10. Garnish with fresh cilantro before serving.

Perfect over steamed rice or with naan to soak up all that creamy sauce. The chicken is tender, the sauce is rich, and the onions melt in your mouth. Try topping it with a squeeze of lime for a bright finish.

Chicken and Onion Quiche with Cheddar Cheese

Perfect for any meal of the day, this Chicken and Onion Quiche with Cheddar Cheese is a hearty, flavorful dish that’s surprisingly easy to whip up. You’ll love how the savory chicken and sweet onions come together with the sharp cheddar in a buttery crust.

Ingredients

• 1 pre-made pie crust (I always keep one in the freezer for quick meals)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1 medium onion, thinly sliced (sweet onions are my favorite for this)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor)
• 3 large eggs (room temp eggs blend smoother)
• 1 cup heavy cream (for that rich, creamy texture)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly cooked quiche.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and sauté until they’re soft and slightly caramelized, about 5 minutes.
3. Unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges for a decorative touch.
4. Spread the shredded chicken and sautéed onions evenly over the bottom of the pie crust.
5. Sprinkle the shredded cheddar cheese over the chicken and onions.
6. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Pour this mixture over the cheese.
7. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted in the center should come out clean.
8. Let the quiche cool for 5 minutes before slicing. This helps it hold together better.

Kick back and enjoy the creamy, cheesy goodness of this quiche. The flaky crust and the rich filling make it a hit every time. Try serving it with a simple green salad for a complete meal.

Slow Cooker Chicken and Onion Stew

Zesty flavors and tender chicken come together in this comforting stew that’s perfect for any day of the week. You’ll love how the onions caramelize to sweetness, making every bite a cozy hug.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
• 3 large yellow onions, sliced (they melt down beautifully)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 4 cloves garlic, minced (because garlic makes everything better)
• 1 cup chicken broth (homemade if you’ve got it)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering. Tip: Test the oil with a small piece of onion; if it sizzles, it’s ready.
2. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t crowd the pan to ensure a good sear.
3. Transfer the chicken to your slow cooker, leaving the fat in the skillet.
4. Add the sliced onions to the skillet and cook, stirring occasionally, until they start to soften, about 5 minutes. Tip: A pinch of salt helps them release their moisture.
5. Stir in the garlic and smoked paprika, cooking just until fragrant, about 30 seconds.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Transfer the onion mixture to the slow cooker, arranging it around the chicken.
8. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fall-off-the-bone tender.
9. Season with salt and pepper to taste before serving.

Warm and inviting, this stew’s tender chicken and sweet onions are a match made in heaven. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up all the delicious juices.

Chicken and Onion Frittata with Fresh Herbs

Just when you think you’ve tried every way to enjoy eggs, this Chicken and Onion Frittata with Fresh Herbs comes along to shake things up. It’s hearty, flavorful, and perfect for any meal of the day.

Ingredients

• 6 large eggs (I prefer room temp eggs here—they blend more smoothly)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders)
• 1 medium onion, thinly sliced (yellow onions are my go-to for sweetness)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1/4 cup fresh herbs, chopped (think parsley, chives, or dill—whatever you love)
• 1/2 tsp salt (don’t skimp—it brings all the flavors together)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking from the start.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Swirl to coat the pan.
3. Add the sliced onions. Cook for 5 minutes, stirring occasionally, until they’re soft and slightly golden.
4. Throw in the shredded chicken. Stir to warm through, about 2 minutes. Tip: This is a great way to use up leftovers!
5. In a bowl, whisk the eggs with salt and pepper until well combined. Tip: Whisking vigorously adds air, making the frittata fluffier.
6. Pour the egg mixture over the chicken and onions in the skillet. Sprinkle the fresh herbs on top.
7. Cook on the stove for 3 minutes without stirring to let the bottom set.
8. Transfer the skillet to the oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden. Tip: The frittata will puff up slightly—that’s how you know it’s done.

Now, this frittata is a dream with its creamy interior and crispy edges. Serve it warm with a side salad, or slice it cold for a picnic—it’s versatile like that.

Chicken and Onion Dumplings in Broth

Kickstart your cozy evening with this heartwarming bowl of Chicken and Onion Dumplings in Broth. It’s the kind of dish that feels like a hug, perfect for those chilly nights when you crave something comforting yet simple to whip up.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect dumpling texture)
• 1 tbsp baking powder (the fresher, the fluffier your dumplings will be)
• 1 tsp salt (don’t skimp, it’s what brings all the flavors together)
• 1 cup milk (whole milk gives the dumplings a richer taste)
• 2 tbsp unsalted butter, melted (I always use Kerrygold for its creamy flavor)
• 1 lb chicken breast, diced (free-range gives the best flavor)
• 1 large onion, finely chopped (yellow onions are my go-to for sweetness)
• 6 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp olive oil (extra virgin is my favorite for sautéing)
• Fresh parsley, chopped (for that fresh, herby finish)

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. This ensures your dumplings are light and fluffy.
2. Stir in the milk and melted butter until just combined. Overmixing makes tough dumplings, so go easy.
3. Let the dough rest for 10 minutes. This waiting game helps the gluten relax, making softer dumplings.
4. Heat olive oil in a large pot over medium heat. Add the chicken and onion, sautéing until the chicken is no longer pink, about 5 minutes.
5. Pour in the chicken broth and bring to a simmer. A gentle simmer is key to cooking the dumplings evenly.
6. Drop tablespoon-sized dollops of the dough into the simmering broth. They’ll puff up as they cook, so don’t crowd them.
7. Cover and simmer for 15 minutes. No peeking! Keeping the lid on traps steam, cooking the dumplings through.
8. Garnish with fresh parsley before serving. It adds a pop of color and freshness.

Perfectly tender dumplings float in a savory broth, with bites of chicken and sweet onion in every spoonful. Try serving it with a side of crusty bread to soak up all that delicious broth.

Chicken and Onion Pot Pie with Flaky Crust

You know those days when you crave something hearty, comforting, and just a little bit fancy? This chicken and onion pot pie with a flaky crust is your answer.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (trust me, cold butter is key)
• 1/3 cup ice water (just enough to bring the dough together)
• 1 lb chicken breast, diced (boneless, skinless works best here)
• 1 large onion, thinly sliced (the sweeter, the better)
• 1 cup chicken broth (homemade if you’ve got it)
• 1/2 cup heavy cream (for that rich, velvety texture)
• 1 tsp salt (I always go for sea salt)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1 tbsp olive oil (extra virgin is my go-to)

Instructions

1. Preheat your oven to 375°F. This ensures a golden crust.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until crumbly. Tip: Keep everything cold for the flakiest crust.
3. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
4. Heat olive oil in a skillet over medium heat. Add chicken, cooking until no longer pink, about 5 minutes. Remove and set aside.
5. In the same skillet, sauté onions until soft and golden, about 10 minutes. Tip: Don’t rush this; caramelized onions add depth.
6. Return chicken to the skillet. Stir in broth and cream, simmering until slightly thickened, about 5 minutes. Season with salt and pepper.
7. Roll out dough on a floured surface to fit your pie dish. Pour in the chicken mixture, then cover with the remaining dough. Crimp edges to seal.
8. Cut slits in the top for steam to escape. Bake until crust is golden and filling is bubbly, about 30 minutes. Tip: Place a baking sheet underneath to catch any drips.

Rich flavors and a buttery, flaky crust make this pot pie a winner. Serve it with a crisp green salad to cut through the richness, or enjoy it straight from the dish—no judgment here.

Chicken and Onion Enchiladas with Green Sauce

Now, who doesn’t love a good enchilada? These Chicken and Onion Enchiladas with Green Sauce are a game-changer for your weeknight dinners. They’re packed with flavor, easy to make, and sure to impress.

Ingredients

• 2 cups shredded chicken (I like using leftovers from a rotisserie chicken for extra flavor)
• 1 large onion, thinly sliced (yellow onions work best here for their sweetness)
• 1 cup green enchilada sauce (homemade or store-bought, but go for the good stuff)
• 8 corn tortillas (warming them up first makes them more pliable)
• 1 cup shredded Monterey Jack cheese (because melty cheese is life)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp salt (to bring all those flavors together)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook until they’re soft and slightly caramelized, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the shredded chicken to the skillet with the onions. Stir in 1/2 cup of the green enchilada sauce and salt. Cook for another 2 minutes until everything is well combined. Tip: This step infuses the chicken with flavor.
4. Warm the corn tortillas in the microwave for 30 seconds wrapped in a damp paper towel. This makes them easier to roll without cracking.
5. Spread a thin layer of the remaining green sauce on the bottom of a baking dish. This prevents sticking and adds moisture.
6. Fill each tortilla with the chicken and onion mixture, roll tightly, and place seam side down in the baking dish. Tip: Don’t overfill to keep them from bursting open.
7. Pour the rest of the green sauce over the enchiladas and sprinkle with Monterey Jack cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Finally, these enchiladas come out perfectly saucy with a delightful crunch from the edges. Serve them with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Chicken and Onion Meatballs in Tomato Sauce

Hey there! If you’re looking for a cozy, flavorful dish that feels like a hug in a bowl, these chicken and onion meatballs in tomato sauce are just the ticket. Perfect for a weeknight dinner or a lazy Sunday, they’re hearty, easy to make, and packed with flavor.

Ingredients

• 1 lb ground chicken (I find thigh meat gives the best flavor)
• 1 medium onion, finely diced (yellow onions are my go-to for sweetness)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 large egg, room temperature (it blends better with the meat)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 cup grated Parmesan cheese (the good stuff, not the powdered kind)
• 1 tsp salt (I like sea salt for its mild flavor)
• 1/2 tsp black pepper (freshly ground, if you can)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 24 oz tomato sauce (homemade or your favorite jarred brand)
• 1 tsp dried oregano (for that classic Italian vibe)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a large bowl, combine the ground chicken, diced onion, breadcrumbs, egg, minced garlic, Parmesan, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs. A small ice cream scoop makes this step a breeze.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just nicely colored.
5. Transfer the meatballs to a baking dish. Pour the tomato sauce over them and sprinkle with oregano.
6. Bake for 20 minutes, or until the meatballs are cooked through. The sauce should be bubbly and the meatballs firm to the touch.

Perfectly tender meatballs swimming in a rich tomato sauce—this dish is a crowd-pleaser. Serve it over spaghetti or with a chunk of crusty bread to soak up all that delicious sauce.

Chicken and Onion Soup with Noodles

Ready to cozy up with a bowl of comfort? This Chicken and Onion Soup with Noodles is your go-to for those chilly evenings or when you’re just craving something hearty and simple.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 large onion, thinly sliced (the sweeter, the better in my book)
• 2 garlic cloves, minced (because garlic makes everything better)
• 1 lb chicken breast, diced (I like to keep it lean)
• 6 cups chicken broth (homemade if you’ve got it, but store-bought works fine)
• 2 cups egg noodles (those wide, curly ones hold up great)
• Salt and pepper (to your heart’s content, but I start with 1/2 tsp salt and 1/4 tsp pepper)
• 1/2 cup fresh parsley, chopped (for that fresh pop at the end)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the onion and garlic, stirring occasionally, until they’re soft and golden, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onions is key.
3. Toss in the chicken, seasoning with salt and pepper, and cook until no longer pink, about 6 minutes. Tip: Cutting the chicken into even pieces ensures uniform cooking.
4. Pour in the chicken broth and bring to a boil. Then, reduce the heat to a simmer and let it bubble gently for 10 minutes.
5. Add the egg noodles and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
6. Finish by stirring in the fresh parsley right before serving for a burst of color and flavor.

Just like that, you’ve got a soup that’s both nourishing and full of depth. The noodles soak up the broth beautifully, and the chicken stays tender. Try topping it with a sprinkle of Parmesan or a dash of hot sauce for an extra kick.

Summary

Unlock the door to delicious dinners with our roundup of 20 Flavorful Chicken and Onion Recipes! Whether you’re craving something quick, comforting, or creatively gourmet, there’s a dish here to delight every palate. We’d love to hear which recipes become your family favorites—drop us a comment below. Loved what you saw? Share the love (and this article) on Pinterest for fellow home cooks to enjoy!