French Onion Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
French
French Onion Chicken
Description
This recipe starts by slowly sautéing thinly sliced yellow onions in butter and a small amount of beef broth until deeply browned and tender, creating a caramelized onion base reminiscent of classic French onion soup flavors. The onions are set aside while chicken breasts, seasoned with salt, pepper, and Italian herbs, cook in the same skillet to develop a browned crust.
The onions return to the pan, coated with flour to form a roux, then additional beef broth is incorporated and cooked until thick and bubbly, forming a sauce that envelops the chicken. Provolone, Swiss, and Parmesan cheeses are layered over the chicken and onions, then the dish is finished in a 400°F oven or under a broiler to melt and slightly brown the cheese topping.
The dish offers a combination of tender chicken with deeply flavorful onions and a rich, savory cheese crust. Fresh thyme or parsley and cracked black pepper can be added before serving for an herbal note and visual appeal. It can be prepared entirely in an oven-safe skillet or transferred to a casserole dish if needed.
The recipe balances the sweet earthiness of caramelized onions with the savory depth of beef broth and the creamy, melty cheeses. This method highlights layering flavors through caramelization, deglazing, sauce thickening, and baking for a cohesive, comforting entrée.
Ingredients
- 2 yellow onion thinly sliced into rings, medium
- 3 tablespoons butter
- 1 cup beef broth divided, 3 tablespoons
- 4 chicken breast pounded to even thickness, boneless skinless
- 1 tablespoon neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- 1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano, also called Italian blend herbs
- 2 tablespoons flour
- 4 lices provolone cheese
- 4 lices swiss cheese
- ¾ cup Parmesan Cheese
- thyme optional, or parsley, fresh, and cracked black pepper, for topping
Instructions
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
Notes
- If a cast iron skillet isn't available, any oven-safe skillet or a casserole dish can be used for the baking step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 868mg | 36% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 536mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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