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Tender chicken breast and sweet onion cooked in a single pan with garlic, finished with a soft scrambled egg for a comforting, hearty meal.
Made August 24, 2026
Prep
5m
Cook
12m
Serves
Difficulty
easy
Allergens: egg
Cook chicken to an internal temperature of 74°C/165°F to ensure it is safe to eat.
Wash hands and surfaces after handling raw chicken.
Cook eggs until they are fully set or reach 71°C/160°F to ensure they are safe to eat.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
1/2 onion
1 clove of garlic
1 egg
1/4 tsp salt
1/4 tsp black pepper
2 tbsp water
Chef's tip: Cut the chicken into uniform 2 cm cubes so they cook evenly and quickly without drying out.
Chef's tip: If the egg starts to stick, lower the heat and stir more gently; the residual heat will finish setting it.
Cut the chicken breast into 2 cm cubes. Thinly slice the onion and mince the garlic.
Heat a non-stick skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned on all sides and cooked through (74°C/165°F), about 5 minutes. Transfer to a plate.
In the same skillet, add the sliced onion and minced garlic. Cook over medium heat, stirring, until the onion is soft and translucent, about 3 minutes. Add 2 tablespoons of water to deglaze the pan, scraping up any browned bits.
Return the chicken to the skillet. Season with salt and black pepper. Stir to combine and let everything heat through for 1 minute.
Crack the egg into the skillet. Stir gently to scramble it into the chicken and onion mixture. Cook until the egg is softly set and reaches 71°C/160°F, about 1 minute. Remove from heat and let rest for 2 minutes before serving.