Pioneer Woman Baked Crispy Chicken with Caramelized Onions Tomatoes

Pioneer woman baked crispy chicken with caramelized onions tomatoes is an easy dinner made with panko, parmesan and sweet onions, ready in about an hour. That makes it a solid choice for weeknight dinners or lighter Sunday meals, since the oven handles the chicken while you stir the onions.

Preheating the baking sheet before laying the breaded chicken on it is what gives you a truly crispy crust. Skip that step and the bottom stays pale and soft, since the breadcrumbs never get that initial sear.

Dara Michalski's version pairs the crispy chicken with a rich caramelized onion and tomato topping that takes it beyond basic breaded chicken. The topping gets its depth from balsamic vinegar and oregano, which create a tangy contrast to the crunchy parmesan coating.

Pioneer Woman Baked Crispy Chicken with Caramelized Onions Tomatoes

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

283

kcal

Thin chicken cutlets get a panko-parmesan crust that bakes up crunchy, then a topping of slow-cooked onions with balsamic and tomatoes brings it together.

Ingredients

• For the Onion Mixture:

• 1 tbsp olive oil
  

• 2 yellow onions, cut in half and thinly sliced
  

• 1/4 tsp ground pepper
  

• 1/8 tsp salt
  

• 3 cloves garlic, minced
  

• 1 tbsp balsamic vinegar
  

• 1/2 tsp ground oregano
  

• 1 cup canned petite diced tomatoes
  

• 1/4 cup chopped flat leaf parsley

• For the Chicken:

• 2 boneless, skinless chicken breasts, cut in half lengthwise
  

• 1/2 cup panko breadcrumbs, whole wheat or regular
  

• 1/4 cup grated parmesan cheese

Directions

• Cook the onions: Heat olive oil in a large skillet over medium heat, then add the sliced onions and cover. Once covered, stir them occasionally until deep golden brown, 40 to 45 minutes, adding water as needed to prevent burning.
• Season the onions: Once the onions are caramelized, season with salt and pepper, then add garlic, balsamic vinegar and oregano and cook for 1 minute. After that, stir in the diced tomatoes and parsley, then cook until heated through, 2 to 3 minutes.
• Prep the oven: While the onions cook, preheat the oven to 400°F and lightly coat a baking sheet with cooking spray. Then place the empty sheet in the hot oven for 10 minutes so it gets searing hot.
• Bread the chicken: Coat the halved chicken breasts with olive oil, then mix panko, parmesan and pepper in a shallow dish. Once mixed, dredge each piece on both sides, pressing the crumbs firmly so they stick.
• Bake until crispy: Transfer the breaded chicken to the hot baking sheet and bake until golden on the bottom, about 15 minutes. Then flip each piece and cook 5 more minutes or until just cooked through.
• Serve: Plate the crispy chicken and spoon the caramelized onion mixture over the top.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Bone-in thighs work here, though you will need to add 10 to 15 extra minutes of baking time since they are thicker. Since boneless thighs cook faster and stay juicier, you can keep the original timing and just check for 165°F at the thickest part.

How long does this keep in the fridge?

The chicken stores well in an airtight container for up to 3 days, though the panko crust will soften as it sits. Reheat in a 375°F oven for about 10 minutes to crisp it back up, since the microwave will make the coating chewy.

Can I caramelize the onions ahead of time?

You can cook the onion mixture up to 3 days ahead and store it in the fridge, which actually makes weeknight prep faster. Just warm it in a skillet while the chicken bakes, since the flavors get even deeper after a day or two.

What can I use if I do not have a rimmed baking sheet?

A cast iron skillet works as a great substitute because it holds heat well and gives the chicken a similar sear on the bottom. Preheat it in the oven the same way, then carefully place the breaded pieces in the hot skillet before returning it to the oven.

Why did my breadcrumb coating fall off?

The most common reason is skipping the olive oil coat on the chicken, since that layer acts as glue between the meat and the breadcrumbs. Press the panko firmly onto both sides and avoid moving the chicken during the first 15 minutes, because the crust needs time to set.