Roasted Chicken Breasts with Caramelized Onions and Fall Fruit | Midwest Living

Roasted Chicken Breasts with Caramelized Onions and Fall Fruit

Roasted Chicken Breasts with Caramelized Onions and Fall Fruit

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  • Makes: 4 servings
  • Prep 30 mins
  • Roast 30 mins to 35 mins

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  • 4 bone-in chicken breast halves (2 to 2-1/2 pounds)
  • 4 teaspoons chicken or turkey roasting rub
  • 2 large white or red onions, cut into 3/4-inch chunks (2 cups)
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 medium Granny Smith or tart red apple, peeled, cored and coarsely chopped (1 cup)
  • 1 medium Bosc or Anjou pear, peeled, cored and coarsely chopped (1 cup)
  • 1/3 cup dried cranberries, dried cherries, dried currants, golden raisins, snipped dried apricots or snipped dried figs
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 cup cranberry juice, apple cranberry juice, pear nectar, apricot nectar or dry white wine
  • 2 tablespoons dry sherry, white balsamic vinegar, dry vermouth or dry white wine
  • Fresh green beans, trimmed and steamed (optional)


  1. Lightly grease a shallow baking pan. Sprinkle the roasting rub onto all of the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).
  2. Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover; add brown sugar. Cook and stir over medium-high heat about 5 minutes more or until onions are golden. Add apple, pear, cranberries, garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in cranberry juice and dry sherry. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half.
  3. To serve, transfer the chicken to a serving platter. Spoon onion mixture over chicken. If you like, serve with steamed green beans.

Nutrition Facts

(Roasted Chicken Breasts with Caramelized Onions and Fall Fruit)

Servings Per Recipe 4, pro. (g) 39, vit. A (IU) 389, cal. (kcal) 529, Potassium (mg) 641, Thiamin (mg) 0, carb. (g) 40, vit. C (mg) 17, fiber (g) 4, calcium (mg) 71, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 1, iron (mg) 2, sugar (g) 28, sodium (mg) 822, Trans fatty acid (g) 0, chol. (mg) 131, Niacin (mg) 18, Fat, total (g) 23, Riboflavin (mg) 0, Folate (µg) 28, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 9

Comments (1)

brushjl54004 wrote:
this was really delicious, i'd make it again. i found my own chicken rub recipe and let the chicken sit in the rub for a couple of hours, i think that helped.

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