French Onion Chicken Recipe
User Reviews
5
French Onion Chicken Recipe
Description
This French Onion Chicken recipe begins by caramelizing onions in butter over medium-low heat until soft and golden, enhanced with a drizzle of reduced balsamic vinegar for depth. Chicken breasts, pounded to even thickness for uniform cooking, are seasoned with Italian herbs, salt, and pepper, then browned in the same pan. The caramelized onions are returned to the pan, combined with cornstarch and beef broth to create a thickened onion gravy. The chicken is simmered in this sauce before topping each piece with slices of provolone and Swiss cheese. Covered briefly, the cheese melts evenly over the chicken, adding a creamy texture that contrasts with the savory onion sauce. This method produces tender chicken breasts with a rich, cheesy, and aromatic onion-flavored topping.
Serve this dish with sides like mashed potatoes, steamed vegetables, or a light salad to balance the rich flavors. It works well for a comforting weeknight dinner with familiar savory tastes.
Pound the chicken breasts between parchment paper to an even thickness to ensure they cook evenly and reduce cooking time.If you skip pounding, expect longer cook times, roughly 8 minutes per side, to cook thicker pieces through.
Ingredients
- 4 tablespoons butter
- 4 medium onion halved and sliced
- 2 teaspoons balsamic vinegar reduced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 chicken breast pounded so they are evenly thick (see notes
- 1 tablespoon cornstarch
- 1 ½ cups beef broth
- 4 lices provolone cheese
- 4 lices swiss cheese
Instructions
- Melt the butter in a large frying pan over medium-high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the reduced balsamic over the top then remove the onions from the pan.
- Sprinkle the Italian seasoning, salt, and pepper evenly over both sides of the chicken breasts. Add the chicken to the pan you used to cook the onions. Cook the chicken for 5 minutes on each side then remove them from the pan. (It's ok if they're not fully cooked yet.)
- Return the onions to the pan, sprinkle the cornstarch over top, and mix it into the onions. Add the beef broth and stir until the gravy thickens.
- Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes more, until the cheese is melted and the chicken is cooked through.
Notes
- Pound the chicken breasts to even thickness between parchment paper using a mallet or rolling pin for uniform cooking.
- If unpounded, cook the chicken longer, about 8 minutes per side, to ensure doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 570kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 61g | 122% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 1494mg | 62% |
| Potassium | 1099mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 340mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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