French Onion Chicken Skillet Recipe
User Reviews
4.6
French Onion Chicken Skillet Recipe
Description
The French Onion Chicken Skillet Recipe starts by dredging chicken breasts in a seasoned flour mixture and then searing them in butter until golden. Caramelized onions are cooked slowly with thyme, bay leaf, and garlic, enhanced with white wine and beef broth to create a flavorful, savory sauce. The chicken finishes cooking in the oven with a melted Gruyere cheese topping.
The dish delivers tender chicken with a slightly crisp surface, accompanied by sweet and deeply browned onions and a creamy cheese crust. The inclusion of beef broth and wine adds depth to the savory sauce, balancing the mildness of the chicken.
This skillet recipe can be served directly from the oven, spooning the onions and melted cheese over the chicken. Toasted French baguette slices, as suggested, offer a nice accompaniment to soak up the sauce and onions. Fresh parsley can be added for a touch of brightness.
To help the flour coating adhere well, avoid patting the chicken dry before dredging. For a toastier cheese topping, briefly broil the dish after melting. Leftovers store well in an airtight container for up to three days in the refrigerator or can be frozen for longer keeping.
Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 pounds chicken breast boneless, skinless
- 4 tablespoons butter divided (½ stick, unsalted
- 3 onion sliced
- 2 prigs thyme fresh
- 1 bay leaf
- 2 cloves garlic
- ¼ cup white wine
- 1 cup beef broth low-sodium
- 1 cup gruyere cheese shredded
- parsley optional, for topping, chopped, fresh
- French baguette optional, for serving, toasted slices
Instructions
- Preheat oven to 400°F.
- Add the flour, salt, and pepper to a bowl and combine. Dredge the chicken breasts in the flour until fully coated.
- Add the butter to a large cast-iron or oven-safe skillet set over medium-high heat. Once heated, cook the chicken breasts for 2-3 minutes on each side to brown. Remove the chicken from the pan and set aside on a plate.
- Turn down the heat to medium. Add the remaining 2 tablespoons butter to the pan. Add in the onions, fresh thyme, bay leaf, and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until the onions start to brown and caramelize. Stir in the garlic. Then, stir in the wine.
- Remove the bay leaf and thyme sprigs from the skillet. Pour in the beef broth and add the chicken back to the pot. Transfer the skillet to the oven and cook for 15 minutes.
- Use tongs to top each chicken breast with the onions. Then, sprinkle the chicken breasts with the cheese. Return to the oven for a couple more minutes to melt the cheese. Garnish with fresh parsley, and serve with slices of toasted French baguette, if desired.
Notes
- Do not pat the chicken dry before dredging to ensure the flour sticks better.
- For a toastier cheese topping, place the skillet under the broiler for a few minutes after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Substitute all-purpose flour with gluten-free 1:1 flour for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 61g | 122% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 212mg | 71% |
| Sodium | 1196mg | 50% |
| Potassium | 1140mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 375mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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