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🧀 Swiss · Main · Medium difficulty · Contains meat or poultry

Grilled Chicken with Onion Sauce

A rustic Swiss main built around chicken, seasoned with onions and butter.

Prep time
9 min
Cook time
21 min
Total time
30 min
Servings
4
Calories
357 kcal
Protein
35 g
Carbs
10 g
Fat
20 g
Course
Main

About this Swiss grilled dish

Grilled Chicken with Onion Sauce is a Swiss main built around chicken. It takes about 30 min from start to finish, 9 minutes of prep and 21 minutes of cooking, and serves 4.

Cooking method: grilled dish. Difficulty is rated medium. Contains meat or poultry.

Good for: high protein, light & low calorie, party & sharing, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g chicken, cut into bite-size pieces
  • 4 onions
  • 2 tbsp butter
  • 1 cup stock
  • 1 tbsp flour
  • 1 tbsp mustard
  • 1 tsp thyme
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Whisk together the onions, butter and stock to make the marinade.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Coat the chicken thoroughly and marinate for at least 20 minutes (overnight is even better).

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Preheat a grill or grill pan to high heat and oil the grates.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  4. Step 4. Cook the chicken for 4-6 minutes per side, basting with leftover marinade, until nicely charred.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  5. Step 5. Rest for 5 minutes so the juices settle.

    Heat
    Off, let it sit
    Look for
    Steam slows, juices settle and the dish firms up slightly.
    Why it matters
    Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
    Avoid
    Skipping the rest: juices run out and the dish falls apart.

  6. Step 6. Serve with the flour and thyme, plus a squeeze of lemon.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Resist the urge to flip too early for better char.

Equipment you will need

  • Grill or grill pan
  • Tongs
  • Mixing bowl

Nutrition per serving

Estimated per serving: 357 kcal, 35 g protein, 10 g carbohydrate and 20 g fat. Roughly 39% of the energy comes from protein, 11% from carbohydrate and 50% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Grilled Chicken with Onion Sauce

Substitutions and variations

  • Marinate for longer for deeper flavour, or use a yogurt-based marinade for tender results.
  • Oil the grill or pan rather than the food to reduce flare-ups.
  • Serve with a herb sauce or yogurt dip instead of a heavy sauce to keep the plate lighter.

Frequently asked questions about Grilled Chicken with Onion Sauce

How long does Grilled Chicken with Onion Sauce take to make?

It takes about 30 min in total: 9 minutes of prep and 21 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 357 kcal, with 35 g protein, 10 g carbohydrate and 20 g fat. These are estimates for the recipe's 4 servings.

Is Grilled Chicken with Onion Sauce gluten-free?

It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.

Can I make Grilled Chicken with Onion Sauce ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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