French Onion Chicken Breast

Name: French Onion Chicken Breast
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 2 tbsp butter; 2 onion; 2 cloves garlic; 1 tsp thyme; 2 tbsp flour; 2 cups beef broth; 2 tsp olive oil; 2 chicken breast; salt; black pepper; garlic powder; 1 tbsp balsamic vinegar; 2 tbsp Dijon mustard; 1/2-1 cup gruyere cheese

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
4
Course
Main Course
Cuisine
French

French Onion Chicken Breast

Kian Meyer

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

29 people printed this

Save this

Be the first!

Ingredients

Servings

2 tbsp butter
2 onion sliced, large, sweet yellow variety
2 cloves garlic minced
1 tsp thyme chopped, fresh leaves
2 tbsp flour
2 cups beef broth
2 tsp olive oil
2 chicken breast cut in half lengthwise, boneless skinless
salt to taste, sea salt
black pepper to taste, sea salt
garlic powder to taste
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
1/2-1 cup gruyere cheese grated

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Melt the butter in a large Dutch oven over medium heat, add the onions and cook until deeply golden brown, about an hour, stirring often, adding a bit of beef broth to deglaze the pan as needed.
Preheat the oven to 350 degrees
Add the garlic, thyme, and flour to the onions then cook for another minute, stirring constantly. Add one cup of the beef broth, deglaze the pan making sure to scrape up any browned bits on the bottom of the Dutch oven, bring to a boil, reduce the heat and simmer for 5 minutes.
Meanwhile, heat the oil in another large skillet over medium-high heat. Cut each chicken breast in half lengthwise (and the thin ends off if you'd like) season each piece of the chicken evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the hot pan and brown on both sides, about 3-4 minutes per side, set aside on a plate.
Add the remaining cup of broth to the large skillet that you cooked the chicken in, deglaze it making sure to scrape up any browned bits off the bottom of the pan, whisk in the balsamic vinegar and mustard, bring it to a boil, then reduce the heat and simmer to reduce the sauce by half, about 5 minutes.
Pour the vinegar/mustard sauce on the onions and mix well to combine. Add the chicken and its juices to the onions then spoon sauce over each piece. Cover with a lid and bake in the oven for 10 minutes.
Remove the chicken from the oven and sprinkle the top with the cheese. Place back into the oven under the broiler until the cheese has melted, about 2-4 minutes. Sprinkle the top with fresh thyme leaves, if desired, and serve. Enjoy.