LonoLife Braised Chicken

LonoLife Recipe

Braised Chicken




  • 1 scoop LonoLife Keto Broth
  • 3 tablespoons unsalted butter
  • 2 pounds yellow onions, thinly sliced
  • 1/8 teaspoon baking soda
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 pounds boneless, skinless chicken thighs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 to 4 cloves garlic, thinly sliced
  • 2 fresh thyme sprigs
  • 1 (4-inch) fresh rosemary sprig
  • 1 1/2 cups shredded Gruyère cheese (about 5 ounces)
  • Coarsely chopped fresh parsley, for garnish (optional)


1. Preheat the oven to 325°F. Cook the onions and chicken while the oven is heating.

2. Melt the butter in a large, heavy bottomed oven-safe pot. Add the onions and baking soda and cook, stirring often, for 15 minutes. Continue cooking and stirring until the onions are a deep golden-brown. Meanwhile, sear the chicken.

3. Heat the oil then sear the chicken until golden brown. As each batch is ready, transfer the chicken to a large plate.

4. Add LonoLife broth to the chicken pan. Then combine mustard and vinegar and simmer until reduced by about half, about 5 minutes. Remove from the heat.

5. When the onions are ready, add all of the spices and cook for 1 minute. Add the remaining cup of broth and simmer until reduced by half.

6. Place the chicken on top of the onions. Pour the mustard sauce over the chicken. Then bake for about 30 minutes.

7. Remove the pot from the oven, then turn the oven up to broil. Sprinkle the cheese and broil until the top is golden brown or about 3 minutes. Garnish and enjoy!

Creamy Spinach and Feta Orzo What’s rich and delicious but healthy too? Our creamy spinach and feta orzo that’s what! Perfect for weeknight with a salad or a lean protein-or both! INGREDIENTS: • 1 tablespoon olive oil • 2 tablespoons salted butter, divided • 1 garlic clove, minced • 2 shallots, diced • 1 zucchini, finely diced • 1 1/4 cup dry orzo pasta • 4 oz feta cheese • 1 1/2 cups LonoLife Chicken Bone Broth • 1 cup half & half • 2 cups fresh spinach, roughly chopped • 1/3 cup freshly grated parmesan cheese • Fresh basil leaves • Kosher salt, to taste • Freshly ground pepper, to taste DIRECTIONS: • Heat a skillet over medium heat and add the olive oil and 1 tablespoon of butter. Add the garlic, shallot, and zucchini and cook, stirring occasionally, until all the veggies are softened and lightly golden brown. • Then, add the orzo to the pan and cook for 1-2 minutes, stirring frequently, so that the orzo is coated in the butter and oil. Add the broth and half & half to the pan, stir well, and bring to a simmer. Lower the heat to low, cover, and cook for 10 minutes. • Remove the lid, stir well, and add the chopped spinach, basil, and feta. Cover and cook another 3-5 minutes, until the liquid is absorbed and the orzo is cooked all the way through. Stir in the remaining butter and parmesan and season to taste with salt and pepper. Serve warm topped with more fresh basil. Recipe: @keto.rocks

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