This French Onion Chicken Skillet is one of the best dinner dishes I’ve made! This has been my family’s favorite for as long as I can remember. The lush chicken is smothered in a familiar flavor with lots of melted cheese.
INGREDIENTS
2 lbs boneless, skinless chicken breasts or thighs
2 lbs Vidalia onions, sliced
2 c. beef broth
2 tsp balsamic vinegar
2 tbsp all-purpose flour
1/2 tsp dried sage
1/2 tsp dried thyme
1 c. Swiss cheese, grated
kosher salt and freshly ground pepper, to taste
1/3 c. extra-virgin olive oil, divided
How to make French Onion Chicken Skillet
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large, oven-proof pan or skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the onions to the pan and season with salt. Cook for about 15 to 20 minutes, stirring often, until the onions have softened and caramelized. Pour in the balsamic vinegar and continue to cook for an additional 3 to 5 minutes or until darkened, but not burned. To a medium bowl, transfer the onions.
Step 3: In the same skillet, drizzle the rest of the olive oil. Adjust the heat to medium-high.
Step 4: In the meantime, season the chicken breasts with salt, pepper, thyme, and sage. Once the oil is hot, add the chicken breasts to the skillet and sear until both sides are golden brown. Set the chicken aside when done.
Step 5: Into the skillet, pour in the beef broth. Bring the mixture to a boil, deglazing the pan. Then, adjust the heat to medium-low. Add the flour and stir until smooth. Continue to cook for 5 to 7 minutes more or until the mixture has thickened. Adjust the seasoning according to taste.
Step 6: Place the chicken and onions back in the pan. Stir well and top with grated Swiss cheese.
Step 7: Place the skillet into the preheated oven and bake until the cheese has melted and bubbly, and the chicken is completely cooked.
Step 8: Serve the French Onion Chicken Skillet immediately. Enjoy!
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 lbs Vidalia onions, sliced
- 2 c. beef broth
- 2 tsp balsamic vinegar
- 2 tbsp all-purpose flour
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 c. Swiss cheese, grated
- kosher salt and freshly ground pepper, to taste
- 1/3 c. extra-virgin olive oil, divided
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large, oven-proof pan or skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the onions to the pan and season with salt. Cook for about 15 to 20 minutes, stirring often, until the onions have softened and caramelized. Pour in the balsamic vinegar and continue to cook for an additional 3 to 5 minutes or until darkened, but not burned. To a medium bowl, transfer the onions.
Step 3: In the same skillet, drizzle the rest of the olive oil. Adjust the heat to medium-high.
Step 4: In the meantime, season the chicken breasts with salt, pepper, thyme, and sage. Once the oil is hot, add the chicken breasts to the skillet and sear until both sides are golden brown. Set the chicken aside when done.
Step 5: Into the skillet, pour in the beef broth. Bring the mixture to a boil, deglazing the pan. Then, adjust the heat to medium-low. Add the flour and stir until smooth. Continue to cook for 5 to 7 minutes more or until the mixture has thickened. Adjust the seasoning according to taste.
Step 6: Place the chicken and onions back in the pan. Stir well and top with grated Swiss cheese.
Step 7: Place the skillet into the preheated oven and bake until the cheese has melted and bubbly, and the chicken is completely cooked.
Step 8: Serve the French Onion Chicken Skillet immediately. Enjoy!
