Chicken with caramelized onion and tomato on rye

Total Time
33 min
9 min
24 min
This gourmet-style sandwich has a deep, sweet flavor from caramelized onion and a lovely tang from sour cream. It makes a perfect supper with a bowl of soup or tossed green salad. Be sure to give the onion its full 10 minutes of cooking so it has time to mellow its flavor. Consider making a double batch of the onions so you’ll be able to make more of these sandwiches very quickly later in the week. Also, to save time you might get two nonstick skillets going at the same time—one for the onion and one for the chicken.


Olive oil

2 tsp


1 large, thinly sliced

Fresh thyme

½ tsp, fresh, leaves

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Uncooked boneless skinless chicken breast

½ pound(s), 2 (1/4 pound) halves

Reduced fat sour cream

4 tsp

Rye bread

4 slice(s), or pumpernickel bread


4 slice(s), ripe


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, thyme, salt, and pepper. Cook, stirring frequently, until the onion turns deep golden brown, about 10 minutes. Transfer to a bowl and cover to keep warm.
  2. Put the same skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, 12–14 minutes.
  3. Spread 1 teaspoon of the sour cream on each slice of bread. Divide the onion between 2 of the bread slices, top with the tomato and warm chicken, then top each with a slice of the remaining bread. Cut each sandwich in half and serve while warm. Yields 1/2 sandwich per serving.