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Skillet Chicken With Rhubarb and Onions

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Combine the flour, Creole seasoning and salt in a shallow bowl. Dredge the chicken in the flour mixture, shaking off any excess.

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.

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.