Pan-Seared Chicken Thighs with Onions

Pan-Seared Chicken Thighs with Onions

Are you on the lookout for a simple yet flavorful chicken recipe? One that, despite its simplicity, will impress your family or guests? Look no further! This Pan-Seared Chicken Thighs with Onions recipe, a personal favorite of my husband, is a delightful dish that was inspired by my mother's cooking.

It's quick to prepare, making it perfect for those days when you're in a rush, but still crave a homemade, hearty meal. Although I prefer to use boneless thighs, you can also use bone-in thighs - just keep in mind the cooking time may slightly increase.


Boneless chicken thighs
1 kg
White onion
3 pieces
Salt and pepper
1 tsp
Sunflower oil
50 ml
Garlic cloves
5 pieces

Step by step


Rinse the chicken thighs thoroughly and pat dry. Preheat a pan with the sunflower oil, then add the thighs.


Season the thighs with salt and pepper. Allow them to sear over medium heat.

Cooking time may vary based on the thickness of the meat. However, medium heat generally works well.


Once they've browned on one side, flip the thighs over and season this side with salt and pepper. Let them cook for another 5 minutes.


Next, introduce thick julienned onion to the pan. Spread it around so that it integrates between the chicken pieces.


Cover the pan and let it cook for roughly 5 minutes.

If the lid remains on longer, the onions will release more juice, eventually creating an onion sauce effect.


Give it a gentle stir occasionally.


After removing the lid, let any remaining juice evaporate over medium heat.

Continue to cook until the onions start to caramelize.


You're nearly done when you reach this step!


Optional: For a burst of flavor, sprinkle minced garlic over the meat 2-3 minutes before turning off the heat. Stir well to ensure the garlic is evenly distributed.


Serve hot with your preferred side dish.

Enjoy your meal!

Quantity: 1 kg (3-4 servings)
Prep time: 20 min
Difficulty: easy
Ready in: 10 min
Publish date:

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