Caramelized Onion Creamy Chicken
Serves 5
Directions
- 1Slice the chicken breast into cubes.
- 2Season the chicken with salt, black pepper, garlic powder, oregano, smoked paprika, dried basil, and olive oil.
- 3Mix the chicken thoroughly until fully coated with the seasonings.
- 4Cook the chicken in light butter on medium heat for 4-5 minutes on each side until golden and juicy.
- 5Set the cooked chicken aside.
- 6In the same pan, add extra light butter and cook the sliced red onions on medium-low heat for 10-12 minutes until soft and caramelized.
- 7Add extra seasoning (salt, black pepper, paprika, chili flakes), sundried tomatoes, and minced garlic to the caramelized onions.
- 8Mix and cook for 2 minutes.
- 9Lower the heat, then add milk, light cream cheese, and parmesan to the pan.
- 10Stir the sauce until it is smooth and creamy.
- 11Add the cooked chicken and fresh parsley back into the pan with the creamy sauce.
- 12Mix until the chicken is well coated with the creamy sauce.
- 13To make the rice, sauté minced garlic in light butter for 2 minutes until fragrant.
- 14Add salt, mixed herbs, and cooked basmati rice to the pan with the garlic.
- 15Mix the rice until combined.
- 16Add lemon zest and lemon juice to the rice.
- 17Mix the rice again until fluffy and fragrant.
- 18Serve the caramelized onion creamy chicken with the fluffy rice in meal prep containers.
Ingredients
- 1000 g Raw Chicken Breast
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Oregano
- 2 Tsp Smoked Paprika
- 2 Tsp Dried Basil
- 3 Tsp Olive Oil
- 10 g Light Butter
- 350 g Red or White Onion
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 1 Tsp Smoked Paprika
- 1 Tsp Chilli Flakes
- 80 g Sundried Tomatoes
- 10 g Minced Garlic
- 380 ml Milk
- 180 g Light Cream Cheese
- 50 g Parmesan
- 1 Tbsp Fresh Parsley
- 10 g Light Butter
- 15 g Minced Garlic
- 0.5 Tsp Salt
- 2 Tsp Mixed Herbs
- 600 g Cooked Basmati Rice
- 1.5 Tsp Lemon Zest
- 0.5 Lemon Lemon Juice
Equipment
KnifeGlass containerSpoonPanSpatulaGrater
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