French Onion Chicken
User Reviews
4.9
French Onion Chicken
Description
French Onion Chicken combines thin chicken cutlets with a deeply flavored onion topping made by slowly caramelizing sliced yellow onions with balsamic vinegar and Worcestershire sauce. The onions soften and develop a savory sweetness as they cook for about 20-25 minutes before being placed atop the seasoned chicken. The cutlets are lightly dredged in a seasoned flour mixture and briefly pan-fried to create a slight crust and seal in the juices. Gruyere cheese, coarsely grated, is added to melt over the finished chicken, adding richness and complexity. This layered preparation results in tender chicken with a flavorful, cheesy, and sweet onion topping.
The balance of slightly sweet, tender onions alongside the melted Gruyere cheese creates a pleasing contrast with the well-seasoned chicken. Cooking the onions low and slow concentrates their flavor without burning. The use of Worcestershire and balsamic adds tang and umami that deepen the dish's savory character.
This chicken is best served warm and pairs well with simple sides such as steamed vegetables or mashed potatoes to complement the rich onion and cheese topping. The straightforward ingredients and steps make it a practical choice for a weeknight meal that feels a bit special.
The recipe notes mention that only about one tablespoon of the flour is actually used in the process, indicating careful coating for a light crust. Adjust balsamic vinegar quantities to taste to avoid overpowering the onions with acidity.
Ingredients
- 4 chicken cutlets 16 to 20 ounces total, boneless; skinless
- 2 teaspoons olive oil
- 2 medium onion thinly sliced, yellow
- 1 tablespoon balsamic vinegar (or more as needed)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 3 ounces gruyere cheese (coarsely grated (about 1 cup))
- ½ cup all-purpose flour (or gluten-free flour mix*)
- 1 teaspoon kosher salt
- black pepper to taste
- ½ teaspoon paprika
- 2 teaspoons butter unsalted
- 1/2 cup chicken broth
Instructions
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
- Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
- If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
- In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
- Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
- Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
- Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
- Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
- Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling.
Notes
- Use only a light coating of seasoned flour to avoid a thick crust on the chicken.
- Adjust the amount of balsamic vinegar if you prefer less acidity in the onion topping.
- Cook onions slowly and add a splash of water to deglaze the pan and prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 335kcal | 17% |
| Carbohydrates | 16.5g | 6% |
| Protein | 33.5g | 67% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 111.5mg | 37% |
| Sodium | 570.5mg | 24% |
| Fiber | 1.5g | 6% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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