Creamy Caramelized Onion Chicken
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Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

with Apple, Walnut & Carrot Ribbon Salad

Onion is the humble root veg that rarely gets its due. But this under-the-radar workhorse ingredient totally makes this entire dish! Cooked until sweet and jammy, it adds astonishing depth to a creamy, rich, and craveable pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing. Onion is too modest to take all the credit but let's give it up for this l’il veggie that has lots of... layers!

Carb Smart
Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

6 ounce


1 unit


1 unit

Yellow Onion

¼ ounce


½ ounce


(Contains Tree Nuts)

2 ounce

Mixed Greens

5 teaspoon

White Wine Vinegar

1 teaspoon

Dried Thyme

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

2 tablespoon

Crème Fraîche

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories630 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber6 g
Protein35 g
Cholesterol150 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pan
Small Bowl
Paper Towel



• Wash and dry produce. • Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make Salad

• In a large bowl, toss mixed greens with carrot ribbons and apple. Set aside.

Caramelize Onion

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 2 tsp vinegar, ¼ tsp thyme (we sent more), 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, ½ tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, 2-3 minutes. (TIP: If pan seems dry, stir in more splashes of water.) Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

Cook Chicken

• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside. Cover to keep warm.

Make Sauce

• Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar (1 tsp for 4 servings), and ¼ cup water (1⁄3 cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes. • Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.

Finish & Serve

• Drizzle honey Dijon dressing over salad; toss to coat. • Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.