Juicy, savory chicken baked in rich pan juices with sweet, tender onions
This simple keto dinner delivers big flavor with minimal effort. The chicken stays moist while the red onions caramelize into a naturally sweet, savory topping.
Ingredients
2 large chicken breasts
(or chicken thighs for extra juiciness)
1 large red onion, thinly sliced
3 tbsp olive oil or melted butter
2 cloves garlic, minced
1 tsp paprika
1 tsp Italian seasoning
(or a blend of oregano & thyme)
Salt and black pepper, to taste
¼ cup chicken broth or bone broth
Optional: ¼ cup shredded mozzarella or Parmesan cheese
Instructions
1️⃣ Preheat the Oven
Set oven to 400°F (200°C).
2️⃣ Caramelize the Onions
Heat 1 tbsp olive oil in a skillet over medium heat.
Add sliced red onions and cook for 8–10 minutes, stirring occasionally, until soft, golden, and caramelized.
Remove from heat and set aside.
3️⃣ Season the Chicken
Rub the chicken with remaining olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
4️⃣ Assemble
Place chicken in a baking dish.
Pour the chicken broth around (not over) the chicken to keep it juicy.
Spoon caramelized onions evenly over the top.
Sprinkle with cheese if using.
5️⃣ Bake
Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C) internally.
6️⃣ Rest & Serve
Let rest for 5 minutes before slicing to keep juices locked in.
🥗 Serving Ideas
Creamy cauliflower mash or roasted broccoli
Zucchini noodles tossed in garlic butter
Crisp cucumber-avocado salad or keto coleslaw
Optional finishing touch: drizzle with garlic butter or a small splash of sugar-free balsamic glaze.