High Protein Caramelized Onion Creamy Chicken

12 mins
Serves 5
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Directions

  1. 1Slice the chicken breast into cubes and season with salt, black pepper, garlic powder, oregano, smoked paprika, dried basil, and olive oil. Mix well.
  2. 2Slice the chicken breast into cubes and season with salt, black pepper, garlic powder, oregano, smoked paprika, dried basil, and olive oil. Mix well.
  3. 3Slice the chicken breast into cubes and season with salt, black pepper, garlic powder, oregano, smoked paprika, dried basil, and olive oil. Mix well.
  4. 4Cook the chicken in light butter on medium heat for 4-5 minutes each side until golden and juicy. Set aside.
  5. 5Cook the chicken in light butter on medium heat for 4-5 minutes each side until golden and juicy. Set aside.
  6. 6Cook the chicken in light butter on medium heat for 4-5 minutes each side until golden and juicy. Set aside.
  7. 7In the same pan, add extra butter and cook the onions until soft and caramelized.
  8. 8In the same pan, add extra butter and cook the onions until soft and caramelized.
  9. 9In the same pan, add extra butter and cook the onions until soft and caramelized.
  10. 10Add extra seasoning (salt, black pepper, paprika, chili flakes), sundried tomatoes, and minced garlic. Mix and cook for 2 minutes.
  11. 11Add extra seasoning (salt, black pepper, paprika, chili flakes), sundried tomatoes, and minced garlic. Mix and cook for 2 minutes.
  12. 12Add extra seasoning (salt, black pepper, paprika, chili flakes), sundried tomatoes, and minced garlic. Mix and cook for 2 minutes.
  13. 13Lower the heat, add milk, light cream cheese, and parmesan. Stir until smooth and creamy.
  14. 14Lower the heat, add milk, light cream cheese, and parmesan. Stir until smooth and creamy.
  15. 15Lower the heat, add milk, light cream cheese, and parmesan. Stir until smooth and creamy.
  16. 16Add back the cooked chicken and fresh parsley. Mix well.
  17. 17Add back the cooked chicken and fresh parsley. Mix well.
  18. 18Add back the cooked chicken and fresh parsley. Mix well.
  19. 19For the rice: Sauté minced garlic for 2 minutes until fragrant.
  20. 20For the rice: Sauté minced garlic for 2 minutes until fragrant.
  21. 21For the rice: Sauté minced garlic for 2 minutes until fragrant.
  22. 22Add salt, mixed herbs, and cooked rice. Mix well.
  23. 23Add salt, mixed herbs, and cooked rice. Mix well.
  24. 24Add salt, mixed herbs, and cooked rice. Mix well.
  25. 25Add lemon zest and lemon juice. Mix until fluffy and fragrant.
  26. 26Add lemon zest and lemon juice. Mix until fluffy and fragrant.
  27. 27Add lemon zest and lemon juice. Mix until fluffy and fragrant.

Ingredients

  • 1000 g Raw Chicken Breast
  • 1000 g Raw Chicken Breast
  • 1000 g Raw Chicken Breast
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Black Pepper
  • 1.5 tsp Black Pepper
  • 1.5 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Oregano
  • 2 tsp Oregano
  • 2 tsp Oregano
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Dried Basil
  • 2 tsp Dried Basil
  • 2 tsp Dried Basil
  • 3 tsp Olive Oil
  • 3 tsp Olive Oil
  • 3 tsp Olive Oil
  • 10 g Reduced Fat Butter
  • 10 g Reduced Fat Butter
  • 10 g Reduced Fat Butter
  • 350 g Red or White Onion
  • 350 g Red or White Onion
  • 350 g Red or White Onion
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Smoked Paprika
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 80 g Sundried Tomatoes
  • 80 g Sundried Tomatoes
  • 80 g Sundried Tomatoes
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 10 g Minced Garlic
  • 380 ml 1% Milk or Skimmed Milk
  • 380 ml 1% Milk or Skimmed Milk
  • 380 ml 1% Milk or Skimmed Milk
  • 180 g 50% Fat Cream Cheese
  • 180 g 50% Fat Cream Cheese
  • 180 g 50% Fat Cream Cheese
  • 50 g Parmigiano Reggiano
  • 50 g Parmigiano Reggiano
  • 50 g Parmigiano Reggiano
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Parsley
  • 10 g Reduced Fat Butter
  • 10 g Reduced Fat Butter
  • 10 g Reduced Fat Butter
  • 15 g Minced Garlic
  • 15 g Minced Garlic
  • 15 g Minced Garlic
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 2 tsp Mixed Herbs
  • 2 tsp Mixed Herbs
  • 2 tsp Mixed Herbs
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 250 g Uncooked Basmati Rice
  • 1.5 tsp Lemon Zest
  • 1.5 tsp Lemon Zest
  • 1.5 tsp Lemon Zest
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice

Equipment

knifefrying panspoongrater