French Onion Chicken
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
585 kcal
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Course
Main Course, Dinner
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Cuisine
American
French Onion Chicken
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French onion chicken turns the classic soup into a protein-rich weeknight dinner! My recipe comes together easily and finishes in the oven with a gooey, cheesy topping.
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Ingredients
- 1 ½ lbs sweet onions see note
- 2 Tablespoons avocado or olive oil
- 1 ½ lbs chicken breast
- 2 Tablespoons butter salted or unsalted
- 1 teaspoon granulated sugar or coconut sugar
- 1 ½ Tablespoons minced garlic
- ¼ cup dry white wine see note
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- ½ teaspoon dried thyme
- salt and pepper to taste
- 4 oz gruyere cheese shredded
Instructions
- Prepare onions by slicing from root to stem. Remove the outer layer and then slice with the grain into thin (⅛” thick) slices. Set aside.
- Generously salt and pepper the chicken on all sides.
- Sear the chicken. Add oil to a large skillet over medium-high heat and heat until shimmering. Add chicken (spacing the chicken so it’s not touching) and sear on each side until cooked through (when searing, leave the chicken undisturbed in the pan for several minutes before moving). Remove chicken to a plate and set aside.
- Cook the onions. Reduce stovetop heat to medium and add butter. Once melted, add onions and sugar. Stir until all onion is coated with butter, then cover the pan with a lid and cook for 10 minutes, covered. Remove lid and continue to cook, stirring occasionally, until onions are completely soft and lightly caramelized.
- Add garlic and cook until fragrant.
- Pour wine into the pan and cook until the onions have absorbed the wine and the steam no longer smells pungent/acidic.
- Sprinkle flour over the onions and stir/cook until absorbed, then continue to cook another 30 seconds to lightly toast the flour.
- While stirring, slowly pour in beef broth. Add thyme and salt and pepper to taste.
- Return chicken to the pan and cook until gravy is slightly thickened (ensure chicken is cooked through - at least 165F/73C at center).
- Nestle about 1 ½ oz (42g) of shredded cheese over each chicken breast.
- Broil: Transfer pan to oven and broil until cheese is bubbly and beginning to brown (or just cover the pan with a lid and let the cheese melt for several minutes).
- Remove from oven and serve. We love this dish served over mashed potatoes with a side of green beans or broccoli!
Notes
- Sweet/Vidalia onions are best for this recipe but yellow or white onions (or a blend of sweet/white or yellow) onions would also work fine here.
- A dry white wine is best, I typically use Sauvignon Blanc or Pinot Grigio. To make this dish alcohol free, you can substitute either chicken broth or additional beef broth mixed with a Tablespoon of white vinegar instead.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavor actually develops even more!
Nutrition Information
Show Details
Serving
1serving
Calories
585kcal
(29%)
Carbohydrates
18g
(6%)
Protein
60g
(120%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
191mg
(64%)
Sodium
972mg
(41%)
Potassium
1159mg
(33%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
518IU
(10%)
Vitamin C
12mg
(13%)
Calcium
350mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 585kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 60g | 120% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 191mg | 64% |
| Sodium | 972mg | 41% |
| Potassium | 1159mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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