Light Lemon-Mustard Grilled Chicken pairs perfectly with deeply colored, richly flavored Caramelized Red Onions in this super delicious entrée.
I love this dish for so many reasons. First, it’s absolutely scrumptious! The chicken is so flavorful; the combination of Dijon mustard, lemon juice, Worcestershire sauce and garlic is amazing. And the onions aren’t just any caramelized onions – they are slow cooked in butter, oil, brown sugar, red wine and balsamic vinegar. OMG, soo good – and so perfect with the chicken.
The second reason I love this dish is because it’s super easy to prepare, and super flexible. It’s easy enough for every day dinner, while impressive enough for entertaining. In fact, two days ago I prepared it while camping in our airstream. (FYI, the chicken and onions in the photo above are the leftovers!) You can eat the chicken without the onions if you like. And, you could pair the onions with grilled pork or sausages, too.
For me, the fact that you don’t have to marinate the chicken for any longer than it takes to prepare the caramelized onions is also a BIG plus. Rarely do I decide what to make for weeknight dinner before around 5pm (or later), so dishes that require 8+ hours of marinating are relegated to weekends or special occasions. Not this one!
I recently served this dish with steamed broccoli and a quinoa-brown rice combination – Robert loved it!
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Light Lemon Mustard Grilled Chicken pairs perfectly with deeply colored, richly flavored Caramelized Red Onions in this super delicious entrée.
Lemon Mustard Chicken
1/3 cup Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
freshly ground pepper
4 boneless, skinless chicken breast halves
Caramelized Red Onions
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons light brown sugar
2 large red onions, thinly sliced
3/4 cup dry red wine
3 tablespoons balsamic vinegar
- In an 8 by 8-inch glass baking dish, mix together the mustard, lemon juice, Worcestershire sauce and garlic. Season with fresh ground pepper to taste.
- Pound the chicken to an even thickness, about 1/2-inch thick. Butterfly larger pieces and cut in half. Roll each piece in the mustard mixture, coating both sides. Let marinate in the dish with the sauce while you make the caramelized onions.
- In a large heavy saucepan, melt the butter and olive oil over medium heat.
- Stir in the sugar and then add the sliced onions and cook just until they start to sizzle, then turn down to medium-low and cook for 15 to 20 minutes or until the onions are soft and starting to brown. Stir frequently so they don’t stick to the pan.
- Drain off any excess oil or butter (you may not have any), add the wine and balsamic vinegar. Bring to a boil, then turn heat down immediately to medium-low and cook until the liquid has been absorbed, around 10 to 15 minutes. Season to taste with salt and pepper. Set aside to cool.
- Place chicken breasts on grill over medium heat. Grill for around 3 to 4 minutes, turn over and grill for an additional 2 to 3 minutes or until an instant-read thermometer inserted into thickest portion registers 165 degrees (they cook fast since you have pounded them down a bit).
- Place on dinner plate or serving platter with caramelized red onions on top.
MAKE AHEAD: Onions can be prepared up to 3 weeks ahead, covered and refrigerated. Chicken breasts can be marinated for up to 8 hours.
GLUTEN FREE: Use gluten free Worcestershire sauce.