French Onion Chicken
This quick and easy recipe has all the flavors of French Onion Soup and all the satisfaction of a winner of a chicken dinner! Serve with crusty bread and a green salad for a weeknight meal your family will love. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
2 large sweet onions, sliced
4 tablespoons butter
1 cup beef broth or stock
4 chicken breasts, pounded to uniform thickness
2 tablespoons olive oil
1 teaspoon dried thyme
1 1/2 tablespoons flour
1/2 cup provolone cheese, shredded or sliced
1/2 cup mozzarella cheese, shredded or sliced
Salt and pepper, to taste
4 tablespoons butter
1 cup beef broth or stock
4 chicken breasts, pounded to uniform thickness
2 tablespoons olive oil
1 teaspoon dried thyme
1 1/2 tablespoons flour
1/2 cup provolone cheese, shredded or sliced
1/2 cup mozzarella cheese, shredded or sliced
Salt and pepper, to taste
Directions
Preheat your oven to 400 degrees.
Heat a large oven-safe skillet to medium high and add butter. Add sliced onions and stir. Continue to cook, stirring every few minutes, for about 15 minutes or until onions are translucent and softened.
While onions are cooking, drizzle chicken breasts with olive oil and season with salt, pepper, and thyme. Once the onions are done cooking, remove them from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
Remove chicken from skillet and set aside. Return onions to the skillet and sprinkle the flour over the onions. Stir and cook for one minute. Pour in the beef broth/stock and whisk the mixture together, making sure to break up and lumps of flour.
Once the sauce is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top with cheeses. Transfer the skillet to the oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. Let rest a few minutes before serving.
Heat a large oven-safe skillet to medium high and add butter. Add sliced onions and stir. Continue to cook, stirring every few minutes, for about 15 minutes or until onions are translucent and softened.
While onions are cooking, drizzle chicken breasts with olive oil and season with salt, pepper, and thyme. Once the onions are done cooking, remove them from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
Remove chicken from skillet and set aside. Return onions to the skillet and sprinkle the flour over the onions. Stir and cook for one minute. Pour in the beef broth/stock and whisk the mixture together, making sure to break up and lumps of flour.
Once the sauce is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top with cheeses. Transfer the skillet to the oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. Let rest a few minutes before serving.
Looking for inspiration? Try these recipes:
Sweet Onion Mashed Potatoes
Clams Casino
Crostini with Caramelized Onions and Cranberry Chutney
