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. I first discovered this method on Pinterest. The original chef seared the outside of the chicken, then baked it, which 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 the perfect chicken breast and is one of my favorite components of a lunchtime meal prep or quick weeknight dinner. I have turned to it again and again and this you will, too. Thanks for reading!
- 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
Preheat oven to 350 degrees. Butterfly chicken breasts so that each piece is no more than 1 1/2 inches thick. Melt butter in a large saucepan or skillet over medium-low heat, then add onions.
While onion cooks down, season chicken breast with sea salt, black pepper, cayenne pepper, and garlic powder.
Once onion begins to soften and become translucent, add two or three pieces of chicken breast to pan. Cook each side for three minutes, then transfer to a foil-lined baking pan. Repeat until all chicken has been seared.
Place caramelized onions over top of chicken breasts. Place pan in the oven and bake for 17 minutes or until cooked through. Serve hot.