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Caramelized Chicken

5
(16)
  • Caramelized Chicken
  • Cooking and Prep: 35 m
  • Serves: 4
  • No Allergens

Here’s one easy chicken recipe that actually tastes gourmet. I love the earthy flavor of mushrooms, and the wonderful combination of silan, wine and sautéed onions. It’s a sweet juicy chicken recipe, to put it in “chicken-and-potatoes-language”. Enough said.

 

This is our most popular chicken recipe ever! Try it and see for yourself.

Ingredients (10)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Chicken

  1. In a medium pot over high heat add the oil. Sauté the onions for about four minutes till soft. Add mushrooms, wine, honey and garlic and mix to incorporate.

  2. Move the mushroom and onion mixture to the side of the pot and add cutlets to pot. Baste some of the sauce on the cutlets.

  3. Cover pot and cook for 15 minutes over medium heat. Flip the cutlets onto the other side and cook for an additional 10 minutes on medium heat.


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  • Chipper Baker

    It came out amazing! Everyone loved it! Served it for supper on Chol Hamoed Pesach and got a lot of compliments. Thank you for this delicious recipe!
    Posted by Bakersbest |2022-04-20 16:43:44
    Replies:
    0
    0
  • Chipper Baker

    Posted by Bakersbest |2022-04-20 16:47:27
    Replies:
    0
    0
  • Esther

    Posted by E.fleischman |2021-11-17 17:43:19
    Replies:
    0
    0
  • Esther

    Easy recipe with a great sweet taste. I used extra thinned out cutlets so I cut down on the cooking time.
    Posted by E.fleischman |2021-11-17 17:44:02
    Replies:
    0
    0
  • Nechama R

    Delicious and elegant.
    Posted by Nechama Rosenbloom |2021-10-29 11:09:08
    Replies:
    0
    0
  • Chaya Friedman

    I added a step. Dredged Dark meat cutlets in flour for a quick sear to start. Remove from pan. Onions needed 30 minutes. Added tablespoon of four to thicken.the sauce. Deglazed pan with wine. Then Added mushrooms and One tsp. Onion soup mix. Place chicken back in sauce, simmer ten minutes per side .
    Posted by chaya friedman |2021-10-17 19:37:31
    Replies:
    0
    0
  • Sara

    Posted by SBK |2020-04-27 18:24:02
    Replies:
    0
    0
  • Malky Brach

    Great sauce, rubbery chicken..

    The mushroom sauce is incredible!!! However the chicken came out dried out and rubbery..I would sub with dark chicken cutlets (pargiyot), lower flame and reduce cooking time.
    Posted by malkybrach |2020-02-20 20:29:57
    Replies:
    0
    0
  • mindy

    The Best!

    this recipe is really good!! easy to prepare and tastes heavenly. make it all the time with rice and broccoli.
    Posted by mindel |2019-11-20 14:43:55
    Replies:
    0
    0
  • shayna franks

    Making this for Pesach

    Hello. I want to try to make this for Pesach. How would I freeze and rewarm? should I just make the sauce in advance and put on fresh chicken the day I use it? or can I make the whole thing and the rewarm it in the oven? Thank you.
    Posted by Shayna Oppen-Franks |April 7, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi- I honestly think you could do either one. If you decide to make the whole thing and rewarm it, I would just advice to add extra liquid to the sauce so that the chicken is not dry.
    Posted by raquel_kosher|April 9, 2019
    0
    1
  • m S

    Caramelized Chicken

    Posted by Miriam Samson |2019-02-25 12:14:19
    Replies:
    0
    0
  • m p

    Posted by miriamp650 |2019-01-22 04:35:26
    Replies:
    0
    0
  • Goldie Rothstein

    Easy to make and one of my favorites. I cut the cutlets in strips and serve with rice.
    Posted by goldierothsterin |2018-10-26 06:50:19
    Replies:
    Chaia Frishman
    Sounds delicious.
    Posted by Chaiaadmin|October 26, 2018
    0
    1
  • Rachel

    Delicious!

    This recipe is delicious! Easy and a few simple ingredients but it tastes gourmet and has deep flavor. It tastes like essence of caramelized onions. I would add some water at the end to make it more "saucy" and maybe add cinnamon to make it more exotic. I served it with couscous and I would top it with toasted almonds if I had:)
    Posted by RNG |2018-10-22 18:37:33
    Replies:
    Chaia Frishman
    Thanks Rachel!
    Posted by Chaiaadmin|October 23, 2018
    1
    1
  • sarah

    Easy and tasty!

    Posted by swolpin |2018-08-26 08:33:29
    Replies:
    0
    0
  • Leah

    Substitute for Red Wine

    Can I use dry white wine instead of red?
    Posted by LeaB |November 1, 2017
    Replies:
    Chaia Frishman
    You can. The flavor will be different though.
    Posted by Chaiaadmin|November 1, 2017
    Tzippy
    Can I use red cooking wine?
    Posted by tzipmondro|December 19, 2017
    0
    2
  • Leah

    Caremelized Chicken

    Hi, Can the bottoms be layered in the pot, or do they need to be spread out in one layer?
    Posted by LeaB |August 9, 2017
    Replies:
    Chaia Frishman
    It can probably be layered, but that causes it to steam, so I would avoid that if I could.
    Posted by Chaiaadmin|August 11, 2017
    0
    1
  • Estie Rubin

    Sweet?

    Hi, does it taste sweet? And can I make it with canned mushrooms?
    Posted by Estie |May 1, 2017
    Replies:
    Chaia Frishman
    Canned mushrooms, well-drained, should be fine. It says that it's a sweet and juicy recipe. From the silan. I think you can adjust the sweetness on your own.
    Posted by Chaiaadmin|May 1, 2017
    0
    1
  • Ahuva Weis

    very good!

    I made it for supper over mashed potatoes,it was really good. would defnetly make it again
    Posted by Ahuva |2017-03-16 22:19:43
    Replies:
    Chaia Frishman
    Thanks for the feedback Ahuva!
    Posted by Chaiaadmin|March 17, 2017
    0
    1
  • ruchi

    caramelized chicken

    can you make this recipe with chicken bottoms too?
    Posted by crsjan18 |January 30, 2017
    Replies:
    Chaia Frishman
    HI Ruchi. You can definitely swap out dark meat for white meat. To use bone in bottoms is also an option, just note that you will probably have more liquid if you are using the skin. Also, the cook time will need to be increased. The thermometer is your FRIEND!!! So use it and ensure that the read on the thermometer for the chicken is 165 degrees. Hope that helps. Let me know how it came out so we can share it with our other readers.
    Posted by Chaiaadmin|January 30, 2017
    Sophia Hassoun
    I made this recipe with chicken bottoms and it came out excellent!
    Posted by Sophiahassoun1|February 5, 2017
    0
    2
  • Dee Stiko

    Good

    Not enough liquid in the recipe... chicken more to the dry side... Maybe add some chicken stock.
    Posted by Deesit |2017-01-26 05:30:47
    Replies:
    Chaia Frishman
    I think everyone's source of heat is different, so perhaps some might cause quicker liquid evaporation. Your points is excellent and will help other readers of the recipe gauge what to add . But, personally, I would add more wine before stock.... :)
    Posted by Chaiaadmin|January 26, 2017
    0
    1
  • Esther - Kosher.com Admin

    Should've doubled it!

    My kids who never eat polished off the whole thing and asked for me - and told me to make it "every day for a hundred years"! Really quick and easy and tasty, will definitely be making this again! (I'd add a drop more salt than the recommended dash)
    Posted by EstherBee |2017-01-26 05:18:25
    Replies:
    Chaia Frishman
    Salt is always to taste when it comes to recipes, isn't it? I am always cutting it down because my family adds it before they taste anyway. I hope the kids' repertoire of food expands so you aren't stuck at that stovetop for a hundred years. (Though doesn't it sometimes feel like 100 years when it comes to getting dinner on the table??)
    Posted by Chaiaadmin|January 26, 2017
    0
    1
  • esther

    rave reviews!

    This chicken was easy to prepare and was a major a hit with my husband and son!....They called it "restaurant like" and polished off their portions! Thank you for this easy gourmet recipe!
    Posted by stsf |2017-01-13 08:15:18
    Replies:
    Chaia Frishman
    Amazing! Thanks for the feedback.
    Posted by Chaiaadmin|January 18, 2017
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Chipper Baker

    It came out amazing! Everyone loved it! Served it for supper on Chol Hamoed Pesach and got a lot of compliments. Thank you for this delicious recipe!
    Posted by Bakersbest |2022-04-20 16:43:44
    Replies:
    0
    0
  • Esther

    Easy recipe with a great sweet taste. I used extra thinned out cutlets so I cut down on the cooking time.
    Posted by E.fleischman |2021-11-17 17:44:02
    Replies:
    0
    0
  • Nechama R

    Delicious and elegant.
    Posted by Nechama Rosenbloom |2021-10-29 11:09:08
    Replies:
    0
    0
  • Chaya Friedman

    I added a step. Dredged Dark meat cutlets in flour for a quick sear to start. Remove from pan. Onions needed 30 minutes. Added tablespoon of four to thicken.the sauce. Deglazed pan with wine. Then Added mushrooms and One tsp. Onion soup mix. Place chicken back in sauce, simmer ten minutes per side .
    Posted by chaya friedman |2021-10-17 19:37:31
    Replies:
    0
    0
  • Malky Brach

    Great sauce, rubbery chicken..

    The mushroom sauce is incredible!!! However the chicken came out dried out and rubbery..I would sub with dark chicken cutlets (pargiyot), lower flame and reduce cooking time.
    Posted by malkybrach |2020-02-20 20:29:57
    Replies:
    0
    0
  • mindy

    The Best!

    this recipe is really good!! easy to prepare and tastes heavenly. make it all the time with rice and broccoli.
    Posted by mindel |2019-11-20 14:43:55
    Replies:
    0
    0
  • Goldie Rothstein

    Easy to make and one of my favorites. I cut the cutlets in strips and serve with rice.
    Posted by goldierothsterin |2018-10-26 06:50:19
    Replies:
    Chaia Frishman
    Sounds delicious.
    Posted by Chaiaadmin|October 26, 2018
    0
    1
  • Rachel

    Delicious!

    This recipe is delicious! Easy and a few simple ingredients but it tastes gourmet and has deep flavor. It tastes like essence of caramelized onions. I would add some water at the end to make it more "saucy" and maybe add cinnamon to make it more exotic. I served it with couscous and I would top it with toasted almonds if I had:)
    Posted by RNG |2018-10-22 18:37:33
    Replies:
    Chaia Frishman
    Thanks Rachel!
    Posted by Chaiaadmin|October 23, 2018
    1
    1
  • Ahuva Weis

    very good!

    I made it for supper over mashed potatoes,it was really good. would defnetly make it again
    Posted by Ahuva |2017-03-16 22:19:43
    Replies:
    Chaia Frishman
    Thanks for the feedback Ahuva!
    Posted by Chaiaadmin|March 17, 2017
    0
    1
  • Dee Stiko

    Good

    Not enough liquid in the recipe... chicken more to the dry side... Maybe add some chicken stock.
    Posted by Deesit |2017-01-26 05:30:47
    Replies:
    Chaia Frishman
    I think everyone's source of heat is different, so perhaps some might cause quicker liquid evaporation. Your points is excellent and will help other readers of the recipe gauge what to add . But, personally, I would add more wine before stock.... :)
    Posted by Chaiaadmin|January 26, 2017
    0
    1
  • Esther - Kosher.com Admin

    Should've doubled it!

    My kids who never eat polished off the whole thing and asked for me - and told me to make it "every day for a hundred years"! Really quick and easy and tasty, will definitely be making this again! (I'd add a drop more salt than the recommended dash)
    Posted by EstherBee |2017-01-26 05:18:25
    Replies:
    Chaia Frishman
    Salt is always to taste when it comes to recipes, isn't it? I am always cutting it down because my family adds it before they taste anyway. I hope the kids' repertoire of food expands so you aren't stuck at that stovetop for a hundred years. (Though doesn't it sometimes feel like 100 years when it comes to getting dinner on the table??)
    Posted by Chaiaadmin|January 26, 2017
    0
    1
  • esther

    rave reviews!

    This chicken was easy to prepare and was a major a hit with my husband and son!....They called it "restaurant like" and polished off their portions! Thank you for this easy gourmet recipe!
    Posted by stsf |2017-01-13 08:15:18
    Replies:
    Chaia Frishman
    Amazing! Thanks for the feedback.
    Posted by Chaiaadmin|January 18, 2017
    0
    1
Please Log in to ask a question Write your question here POST
  • shayna franks

    Making this for Pesach

    Hello. I want to try to make this for Pesach. How would I freeze and rewarm? should I just make the sauce in advance and put on fresh chicken the day I use it? or can I make the whole thing and the rewarm it in the oven? Thank you.
    Posted by Shayna Oppen-Franks |April 7, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi- I honestly think you could do either one. If you decide to make the whole thing and rewarm it, I would just advice to add extra liquid to the sauce so that the chicken is not dry.
    Posted by raquel_kosher|April 9, 2019
    0
    1
  • Leah

    Substitute for Red Wine

    Can I use dry white wine instead of red?
    Posted by LeaB |November 1, 2017
    Replies:
    Chaia Frishman
    You can. The flavor will be different though.
    Posted by Chaiaadmin|November 1, 2017
    Tzippy
    Can I use red cooking wine?
    Posted by tzipmondro|December 19, 2017
    0
    2
  • Leah

    Caremelized Chicken

    Hi, Can the bottoms be layered in the pot, or do they need to be spread out in one layer?
    Posted by LeaB |August 9, 2017
    Replies:
    Chaia Frishman
    It can probably be layered, but that causes it to steam, so I would avoid that if I could.
    Posted by Chaiaadmin|August 11, 2017
    0
    1
  • Estie Rubin

    Sweet?

    Hi, does it taste sweet? And can I make it with canned mushrooms?
    Posted by Estie |May 1, 2017
    Replies:
    Chaia Frishman
    Canned mushrooms, well-drained, should be fine. It says that it's a sweet and juicy recipe. From the silan. I think you can adjust the sweetness on your own.
    Posted by Chaiaadmin|May 1, 2017
    0
    1
  • ruchi

    caramelized chicken

    can you make this recipe with chicken bottoms too?
    Posted by crsjan18 |January 30, 2017
    Replies:
    Chaia Frishman
    HI Ruchi. You can definitely swap out dark meat for white meat. To use bone in bottoms is also an option, just note that you will probably have more liquid if you are using the skin. Also, the cook time will need to be increased. The thermometer is your FRIEND!!! So use it and ensure that the read on the thermometer for the chicken is 165 degrees. Hope that helps. Let me know how it came out so we can share it with our other readers.
    Posted by Chaiaadmin|January 30, 2017
    Sophia Hassoun
    I made this recipe with chicken bottoms and it came out excellent!
    Posted by Sophiahassoun1|February 5, 2017
    0
    2

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