by Florence W Deems


Boneless, skinless chicken thighs, one package

Two medium onions, chopped

Fresh, finely chopped tarragon & basil, 1 tablespoon each.

Freshly grated lemon rind, about 1/2 to 1 teaspoon.

Bacon fat, olive oil, or your choice of other oil.

Soft mild cheese, such as mozzarella, shredded. About a cup.

Sour cream, about half a cup mixed thoroughly with a couple tablespoons of grated parmesan-type cheese.


Preheat oven to 350 degrees

In cast iron skillet cook chopped onions in bacon fat or other oil until almost transparent.

Transfer to a greased baking dish, layering the onions so they cover the bottom of the dish.

Sprinkle salt & pepper over chicken pieces and brown in same frying pan.

Lay chicken pieces in a layer on top of the onion layer.

Optional: you may want to add some water, but when I made this, it didn't need much water.

Sprinkle chopped tarragon, basil and grated lemon peel over chicken pieces.

Put covered pan in oven. Bake for about 20 minutes.

Remove dish from oven to turn the chicken pieces over and check for doneness. If not quite done, bake uncovered, for 10 more minutes.

If chicken pieces are done, sprinkle the soft shredded cheese evenly over the pieces. Then carefully place dollops of the sour cream/parmesan cheese mixture on top of each piece.

Return to oven and bake uncovered for 6-8 minutes or until cheeses are melted.

If you added water, you might have to serve in shallow soup bowls.


Add chopped carrots, celery, to the onion layer.

This is one of the easiest ways to prepare tasty chicken. This would work with chicken tenders and boneless breasts, too. But whatever chicken pieces are on sale is the best way to go. Baking time may need to be lengthened, depending on how thick the chicken pieces are.

See Easy Baked Chicken 1 and 2 and 3 and Easy Baked Turkey for other versions.

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