Creamy Caramelized Onion Chicken with Apple Walnut Carrot Ribbon Salad

Onions are often overlooked, but when caramelized to sweet, jammy perfection, they become the star of the show. This recipe transforms humble onions into a luscious, creamy pan sauce that coats tender chicken cutlets. The savory richness is beautifully balanced by a crisp apple, walnut and carrot ribbon salad tossed in a honey Dijon dressing.

Each bite offers a delightful contrast of textures and flavors-from the silky sauce and juicy chicken to the crunchy walnuts and fresh greens. It’s a restaurant-quality meal you can easily whip up on a weeknight.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and peel the carrot. Using a peeler, shave the carrot lengthwise into ribbons, rotating as you go, until you reach the core. Discard the core. 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, toss the mixed greens with the carrot ribbons and diced apple. Set aside.
3. Heat a large 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. Add 2 teaspoons white wine vinegar, ¼ teaspoon dried thyme, 1 teaspoon sugar and a splash of water. Cook, stirring occasionally, until the onion is caramelized and jammy, 2-3 minutes. (If the pan seems dry, add more splashes of water.) Season with salt and pepper. Transfer the caramelized onion to a small bowl. Wipe out the pan.
4. Pat the chicken cutlets dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Remove the chicken from the pan and set aside, covering 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 is combined and thickened, 2-3 minutes. Remove the pan from heat. Stir in the crème fraîche, cream cheese, half the parsley and 1 tablespoon butter until well combined. If the sauce seems 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. Pour the sauce over the chicken. Top the salad with the chopped walnuts. Garnish everything with the remaining parsley and serve.

Recipe Tips

FAQ

Can I substitute the chicken cutlets with another protein?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt can be used as a substitute, though the flavor will be slightly tangier.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently and dress the salad fresh.