I LOVE boneless chicken breast. It’s so versatile and non-fussy, but it has a bad reputation for being dry. I’ve found that chicken breast isn’t inherently dry, though. The culprit is overcooking. The method used here was derived from a Pinterest post in which the author seared the outside of the chicken, then baked it. This helps to seal the juices in. I experimented with the cooking time and the result is moist, perfectly cooked chicken breast every time. This dish features buttery, caramelized sweet onions and simple spices that yield an excellent flavor combination in the finished product. It’s also very easy and quick to make. This is one of my favorite components of a lunchtime meal prep or weeknight dinner. I have turned to it again and again.
3 pounds chicken breast, trimmed
1/2 large yellow onion, sliced
3 tablespoons butter
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
Sea salt and black pepper to taste
Makes eight servings.
Preheat oven to 350 degrees. If any breast is more than 1 1/2 inches thick, butterfly it. Melt butter in a large saucepan or skillet over medium-low heat, then add onions.
While onions cook down, season chicken breast with sea salt, black pepper, cayenne pepper, and garlic powder.
Once onions begin to soften and become translucent, add chicken breast in batches. Cook each side for three minutes, then transfer to a foil-lined baking pan.
Top with onions, which should be caramelized by the time all batches are done. Place pan in the oven and bake for 17 minutes. Serve hot.
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