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Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes

Scott Phillips

Servings: three to four.

This quick, saucy dish is great over polenta, pasta, rice, or risotto.


  • 1/2 lb. white button mushrooms (or large white mushrooms, quartered)
  • Kosher salt and freshly ground black  pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1-1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1 cup all-purpose flour for dredging
  • 3/4 cup homemade or low-salt chicken broth
  • 3/4 cup (about half a batch) caramelized onions
  • 6 oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 Tbs. balsamic vinegar
  • 1/4 tsp. Tabasco sauce
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 460
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 105
  • Sodium (mg): 760
  • Carbohydrates (g): 32
  • Fiber (g): 4
  • Protein (g): 40


  • In a medium bowl, toss the mushrooms with 1/2 tsp. salt and a few grinds of pepper. Heat the oil and butter in a large skillet over medium-high heat until the butter melts and most of its foam cooks off, about 1 min. Meanwhile, season the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Spread the flour on a large plate and lightly dredge the chicken. Sauté the chicken pieces, flipping after 2  min., until they’re lightly brown on both sides, about 4 min. total (it’s all right if the sides of the chicken are still raw). Add the mushrooms and cook, stirring, until they start to soften and brown in places, about 3 min. Add the chicken broth, caramelized onions, and sun-dried tomatoes. Bring to a boil and then reduce to a gentle simmer. Cover and cook until the chicken is firm to the touch and cooked through (check by slicing into one of the thicker pieces) and the mushrooms are tender, about 6 min. Stir in the vinegar, the Tabasco, and half of the parsley. Taste for salt and pepper and serve sprinkled with the remaining parsley.


Rate or Review


  • KathD | 04/12/2016

    Liked it but did not love it. Next time I will rinse onions before caramelization. Sauce was a little thick for my liking so plan on more broth. Definitely needed salt for tasting. Served with brown rice.

  • lanadoan | 01/05/2016

    Made this several times. It's packed full of flavour. Save time by doing your onions ahead. Also added more stock for a bit saucier. It has become quite a favourite.

  • regkingcook | 04/21/2015

    Taste close to Chicken Marsala. Pretty good. Looking forward to trying more recipes here.

  • G_MaBecky | 10/08/2014


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