French Onion Chicken Skillet

Name: French Onion Chicken Skillet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Ingredients: 2 1/2 tbsp unsalted butter, divided; 2 tsp olive oil; 4 small chicken breasts; 5 cups sliced onion (about 3 medium onions); 2 tbsp all-purpose flour; 1/2 tsp kosher salt; 1 tsp sugar; 1/2 cup cognac; 1/4 cup dry white wine (we use sauvignon blanc, but basically any white wine that's not sweet will work); 1 cup beef broth or stock; 1 tsp fresh thyme leaves; 8 oz shredded gruyere cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Calories
742 kcal
Course
Main Course
Cuisine
American

French Onion Chicken Skillet

Amy Matthews

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French onion soup in a cheesy chicken skillet form! Our French Onion Chicken Skillet includes tender chicken breasts are swimming in a thickened french onion sauce, covered with nutty grueyre cheese, and broiled until the cheese is gooey, golden brown, and crusty.

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Ingredients

Servings

2 1/2 tbsp unsalted butter, divided
2 tsp olive oil
4 small chicken breasts
5 cups sliced onion (about 3 medium onions)
2 tbsp all-purpose flour
1/2 tsp kosher salt
1 tsp sugar
1/2 cup cognac
1/4 cup dry white wine (we use sauvignon blanc, but basically any white wine that's not sweet will work)
1 cup beef broth or stock
1 tsp fresh thyme leaves
8 oz shredded gruyere cheese

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Instructions

Preheat the oven to broil.
Heat a large skillet with high sides to a medium heat. Season chicken breasts with plenty of salt and a little bit of pepper on both sides. Once the skillet is hot, add 1/2 tablespoon of butter and olive oil. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil.
Add remaining two tablespoons of butter to the skillet. Once the butter melts, add the onions. Stir to coat the onions. Add salt and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized.
Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
Slowly whisk in beef broth. Add thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thicked. Add chicken back to the skillet and nestle in the sauce. Cook for another 2-3 mintues until the chicken is almost all the way cooked through. Evenly divide the cheese between the four chicken breasts. Place in the oven on the middle rack. Broil untilt the cheese is melted, brown and crisp.
Serve immediately.

Nutrition Information

Show Details

Serving 1serving Calories 742kcal (37%) Carbohydrates 20g (7%) Protein 68g (136%) Fat 34g (52%) Saturated Fat 17g (85%) Cholesterol 226mg (75%) Sodium 977mg (41%) Potassium 1217mg (35%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 848IU (17%) Vitamin C 18mg (20%) Calcium 634mg (63%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 742 kcal

% Daily Value*

Serving	1serving
Calories	742kcal	37%
Carbohydrates	20g	7%
Protein	68g	136%
Fat	34g	52%
Saturated Fat	17g	85%
Cholesterol	226mg	75%
Sodium	977mg	41%
Potassium	1217mg	26%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	848IU	17%
Vitamin C	18mg	20%
Calcium	634mg	63%
Iron	2mg	11%