Creamy Caramelized Onion & Rosemary Chicken
on Jan 16, 2024
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This Creamy Caramelized Onion & Rosemary Chicken is a simple and tasty instant pot recipe that can easily be made in a slow cooker as well!
I am a big fan of shredded chicken and if it is packed with flavor – count me in! This Creamy Caramelized Onion & Rosemary Chicken is simple enough for a weeknight but the flavor is deep enough for a dinner party. I have always loved caramelize onions so much. In dips, in soup, on burgers, the flavor is unmatched and adds so much to any recipe. I made this one in an instant pot which I love because you can use the saute feature to easily caramelize those onions before pressure cooking. Then once it gets up to pressure it only takes 15 minutes to cook! You can also definitely make this in the slow cooker if you have more time earlier in the day too. Now caramelized onions are the base of the flavor here and rosemary comes in a a wonderful supporting role. We have a massive rosemary bush in our backyard that we planted last year and it has just grown and flowered like crazy. I have never been a person to be cable of maintaining an herb garden but one thing we can do is rosemary. Both Matt and I just love the flavor of rosemary too so we find a way to add it to most things.
Creamy Caramelized Onion & Rosemary Chicken
Description
This Creamy Caramelized Onion & Rosemary Chicken is a simple and tasty instant pot recipe that can easily be made in a slow cooker as well!
Ingredients
Scale
- 3/4 cup chicken stock
- 1/4 cup heavy cream*
- 2 tbsp chopped rosemary
- 1/2 tsp salt
- 2 tbsp avocado oil
- 2 yellow onions, chopped
- 1/2 tsp salt
- 1 tsp maple syrup
- 1 tsp minced garlic
- 1 tsp balsamic vinegar
- 2 lbs chicken breasts
- 1 tbsp arrowroot powder + 1 tbsp water*
- Salt and pepper to taste
Instructions
- In a small bowl combine chicken stock, heavy cream, rosemary and salt.
- Place your instant pot on saute and once it is hot add in oil and onion and cook, stirring occasionally for 8 minutes. Add in ½ tsp salt and 1 tsp maple syrup and cook for another 8 minutes until caramelized. Then add in garlic and cook for another 30 seconds. Add in balsamic vinegar and stir to combine, then turn the instant pot off.
- To the instant pot, add chicken and chicken stock mixture. Put the lid on, make sure it is in the sealing position, then turn the instant pot on manual high pressure for 15 minutes.
- Once the time is up, turn the knob on top to venting and let the pressure release.
- Open it up and use tongs to remove the chicken to a plate or cutting board and shred it.
- Turn the instant pot to saute and wait until the sauce begins to boil. Pour in the arrowroot mixture and whisk quickly to thicken the sauce. Once the sauce is thickened, turn off the instant pot and add back in the shredded chicken. Stir to combine and season with salt and pepper to taste.
- This chicken is great served on mashed sweet potatoes, mashed potatoes, pasta, or a side to any veggie & starch!
Notes
- To make this dairy free, use 1/2 cup chicken stock & 1/2 cup canned coconut milk
- Corn starch works in the place of arrowroot powder
- Chicken thighs work as well.
- SLOW COOKER INSTRUCTIONS:
- Place a pan over medium heat and follow the saute instructions in that pan. Pour caramelized onions in the slow cooker with the chicken stock mixture and cook on low for 6-8 hours or high for 3-4 hours.
This chicken is SO GOOD! The recipe was simple and easy to follow. Perfect for us trying to eat high protein, clean meals. Thanks Kelsey!! A+++
A+++++ rating we love this, thank you!!