Skillet Chicken with Rhubarb and Onions Recipe

Name: Skillet Chicken with Rhubarb and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 1 tablespoon Creole seasoning; 1/4 teaspoon salt; 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness; 3 tablespoons olive oil; 1 pound rhubarb, cut into 1-inch pieces; 1 small sweet onion, halved and thinly sliced; 1 cup dry white wine; 2 tablespoons chopped fresh parsley, plus leave for garnish; 1/2 teaspoon dried thyme; 1 clove garlic, minced; Hot cooked rice, for serving

Servings: persons

2 tablespoons all-purpose flour
1 tablespoon Creole seasoning
1/4 teaspoon salt
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
3 tablespoons olive oil
1 pound rhubarb, cut into 1-inch pieces
1 small sweet onion, halved and thinly sliced
1 cup dry white wine
2 tablespoons chopped fresh parsley, plus leave for garnish
1/2 teaspoon dried thyme
1 clove garlic, minced
Hot cooked rice, for serving

1
Combine the flour, Creole seasoning and salt in a shallow bowl.
2
Dredge the chicken in the flour mixture, shaking off any excess.
3
In a large skillet, heat the oil over medium-high heat.
4
Add the chicken and cook until golden brown, 3 to 4 minutes per side.
5
Remove from the skillet; set aside, and keep warm.
6
Add the rhubarb and onions to the skillet, and saute until tender, 8 to 10 minutes.
7
Add the wine, parsley, thyme and garlic, scraping to remove any browned bits from the bottom of the skillet.
8
Cook until liquid is slightly reduced, about 5 minutes, stirring often.
9
Return the chicken to the skillet, and cook until heated through, for 3 to 4 minutes.
10
Serve over hot cooked rice.
11
Garnish with fresh parsley leaves, if desired.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 1 tablespoon Creole seasoning, 1/4 teaspoon salt, 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness, and more.

Yes, Skillet Chicken with Rhubarb and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Chicken with Rhubarb and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions