Creamy Caramelized Onion Chicken with Apple Walnut Carrot Salad

Caramelized onions are the secret to this deeply flavorful, creamy chicken dish. Slowly cooked until sweet and jammy, they create a luxurious sauce that coats every bite of tender chicken cutlets. Paired with a crisp apple, walnut and carrot salad dressed in honey Dijon, this meal strikes a perfect balance of savory and tangy.

Best of all, it comes together in just 35 minutes, making it an ideal choice for a satisfying weeknight dinner. The rich, creamy sauce and fresh, crunchy salad will have everyone asking for seconds.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and peel the carrots, then halve lengthwise and slice into ¼-inch-thick half-moons. Halve, core and dice the apple into ½-inch pieces. Halve, peel and thinly slice the onion. Finely chop the parsley. Roughly chop the walnuts.
2. In a large bowl, combine the mixed greens, sliced carrots and diced apple. Set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 2 teaspoons white wine vinegar, ¼ teaspoon dried thyme, 1 teaspoon sugar and a splash of water. Cook, stirring, until the onion is caramelized and jammy, 2-3 minutes. (If the pan seems dry, add more water a splash at a time.) Season with salt and pepper. Transfer the caramelized onion to a small bowl and wipe out the pan.
4. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat another drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate and cover to keep warm.
5. Return the caramelized onion to the pan. Stir in the chicken stock concentrate, ½ teaspoon white wine vinegar and ¼ cup water. Cook, stirring, until the sauce thickens slightly, 2-3 minutes. Remove from heat and stir in the crème fraîche, cream cheese, half the parsley and 1 tablespoon butter until smooth. If the sauce is too thick, stir in water 1 tablespoon at a time.
6. Drizzle the honey Dijon dressing over the salad and toss to coat. Divide the chicken and salad between plates. Spoon the creamy sauce over the chicken. Top the salad with the chopped walnuts and garnish everything with the remaining parsley. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt can be used in place of crème fraîche. Keep in mind that Greek yogurt may be slightly tangier.

How do I store leftovers?

Store the chicken and sauce separately from the salad in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan and dress the salad fresh.