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In a medium bowl, season the cut chicken pieces generously with salt, garlic powder, black pepper, and sweet paprika. Mix well to ensure the chicken is evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil. Once hot, add the seasoned chicken to the pan in a single layer. Cook for 5-7 minutes, turning occasionally, until it's golden brown on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

Remove the cooked chicken from the pan and set it aside on a plate. Keep warm.

Reduce the heat to medium. In the same skillet, add the thinly sliced onion. Sauté the onion in the residual drippings and oil for about 5-7 minutes, stirring occasionally, until it softens and starts to turn translucent.

To caramelize the onions, reduce the heat to medium-low. Add the unsalted butter, honey, and a pinch of salt to the pan with the onions. Continue cooking, stirring frequently, for 15-20 minutes, until the onions become deeply golden brown, very soft, and sweet.

Return the cooked chicken to the pan with the caramelized onions. Stir everything together gently and cook for approximately 5 minutes to allow the flavors to meld.

Pour in the heavy cream. Stir well to combine all ingredients. Reduce the heat to low and let it simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens to your desired consistency.

Remove from heat. Garnish generously with freshly chopped parsley before serving immediately.


In a medium bowl, season the cut chicken pieces generously with salt, garlic powder, black pepper, and sweet paprika. Mix well to ensure the chicken is evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil. Once hot, add the seasoned chicken to the pan in a single layer. Cook for 5-7 minutes, turning occasionally, until it's golden brown on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

Remove the cooked chicken from the pan and set it aside on a plate. Keep warm.

Reduce the heat to medium. In the same skillet, add the thinly sliced onion. Sauté the onion in the residual drippings and oil for about 5-7 minutes, stirring occasionally, until it softens and starts to turn translucent.

To caramelize the onions, reduce the heat to medium-low. Add the unsalted butter, honey, and a pinch of salt to the pan with the onions. Continue cooking, stirring frequently, for 15-20 minutes, until the onions become deeply golden brown, very soft, and sweet.

Return the cooked chicken to the pan with the caramelized onions. Stir everything together gently and cook for approximately 5 minutes to allow the flavors to meld.

Pour in the heavy cream. Stir well to combine all ingredients. Reduce the heat to low and let it simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens to your desired consistency.

Remove from heat. Garnish generously with freshly chopped parsley before serving immediately.
