Ethiopian-Inspired Spiced Chicken and Onion Sauté

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sauté of chicken thighs and onions infused with warming berbere spices and clarified butter, perfect for an aromatic weeknight meal. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs butter, yellow onion, thinly sliced, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
3 tbsp butter
2 cups yellow onion, thinly sliced
2 tbsp berbere spice blend
2 cloves garlic, minced
1 tsp salt

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Instructions

Step 1: Melt 3 tbsp butter in a large skillet over medium heat until foaming and fragrant, about 1 minute.
Step 2: Add 2 cups thinly sliced yellow onions and cook for 10 minutes, stirring frequently, until the onions are soft and golden brown.
Step 3: Stir in 2 cloves minced garlic and 2 tbsp berbere spice blend, cooking for 2 minutes to release the spices' aromas.
Step 4: Add 1 pound bite-sized boneless skinless chicken thighs, season with 1 tsp salt, and sauté for 8-10 minutes, stirring occasionally, until the chicken is cooked through and edges are slightly caramelized.
Step 5: Taste and adjust seasoning before serving.