Skillet Chicken with Rhubarb and Onions

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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. Dredge the chicken in the flour mixture, shaking off any excess.
  2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side. Remove from the skillet; set aside, and keep warm. Add the rhubarb and onions to the skillet, and saute until tender, 8 to 10 minutes.
  3. Add the wine, parsley, thyme and garlic, scraping to remove any browned bits from the bottom of the skillet. Cook until liquid is slightly reduced, about 5 minutes, stirring often. Return the chicken to the skillet, and cook until heated through, for 3 to 4 minutes. Serve over hot cooked rice. Garnish with fresh parsley leaves, if desired.