Oven-Fried Chicken Breasts

My youngest daughter, Maddie, says, “Chicken? Ugg! Not again.” Then we start making this recipe from cooking.com together and it smells so good that she’s swayed. Then she tastes it and says it stays on the “To Make Again” list. I love caramelized onions and the sweetness of this caramelized onion gravy really compliments the slight spicy kick of the “fried” chicken. Leftovers for lunch 🙂

Pan Fried oven Fried Chicken

Step # 1: Chicken

For the Chicken:
4 skinless, boneless chicken breasts (I used thin ones)
4 cups bewed and sweetened iced tea
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Tabasco
1 tablespoon dried thyme
Kosher salt
2 cups all-purpose flour
3/4 tablespoon cayenne pepper
1 teaspoon smoked hot Spanish paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons canola oil

gravy made of caramelized onions

Step #3: Caramelized Onion Gravy

For the Gravy:
2 tablespoons canola oil
1 large white onion, thinly sliced
1/2 teaspoon dried thyme
pinch of sugar
2 tablespoons dry sherry
1 cup chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
salt and freshly ground pepper

1. In a resealable plastic bag, coat the chicken with the first six ingredients. Refrigerate over night.
2. Preheat the oven to 350 degrees F. In a bowl, combine the flour, cayenne, paprika, garlic powder, onion powder, pepper and 1 teaspoon of salt. Drain the chicken, pick off the thyme and dredge in the seasoned flour.
3. In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes (shorter if using thin breasts). Turn and cook 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, about 5 minutes. If using thin breasts, you can turn the oven down to 200 degrees F while you make the gravy and the chicken should be cooked perfectly.
4. Heat the oil in the skillet. Add the onion, cover and cook over moderate heat, stirring, until softened, about 5 minutes. Add the thyme and sugar and cook until the onion is caramelized, about 15 minutes. Add the sherry and cook until evaporated. WHisk in the chicken stock and dissolve cornstarch and bring to a boil, stirring until thickened. Season with salt and pepper. Spoon the gravy over the chicken and serve.

Oven-Fried Chicken topped with Caramelized Onion gravy

Step #3: Dinner is Served


About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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