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French Onion Chicken

by Rebecca November 13, 2021

Prep Time: 15 mins | Cook Time: 35 mins | Servings: 3

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Fall in love with this French Onion Chicken. Treat your family will the best, moist chicken that’s lip-smacking good! I’m pretty sure everyone will go gaga over this finger-licking good chicken meal!

This is one of my favourite and go-to chicken meals that I can easily whip up in minutes. It’s a must and forever a keeper!

Ingredients

2 tablespoons olive oil

3-4 chicken breasts, pounded

2 large white onions, sliced

1 14-ounces can beef broth

1 teaspoon fresh thyme

1 1/2 tablespoons all-purpose flour

1/4 c. (1/2 stick) salted butter

3-4 slices deli-style Swiss cheese (depending on how many chicken breasts)

3-4 slices deli-style provolone cheese (depending on how many chicken breasts)

parsley, for garnish

1 1/2 teaspoons salt

1 teaspoon ground black pepper

How to make French Onion Chicken

Step 1: In an oven-safe skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet and cook for about 15 minutes, stirring until soft. Set aside when done.

Step 2: Using olive oil, salt, pepper, and fresh thyme, season the chicken breasts. In the now-empty skillet, cook the chicken for about 5 minutes per side. Transfer the chicken to a plate when done and tent using a paper towel.

Step 3: To the skillet, place the chicken back and sprinkle with flour. Mix and cook for about a minute. Pour in the beef broth, then stir until thickened. Return the chicken to the skillet and spoon the sauce over.

Step 4: Prepare the oven. Preheat it to 350 degrees.

Step 5: Top the chicken with a slice of provolone and Swiss. Place in the preheated oven and bake the chicken for about 8 to 10 minutes or until the cheese has melted and the chicken is completely cooked.

Step 6: After removing the chicken from the oven, spoon the sauce over and garnish with some parsley. Serve the chicken right away. Enjoy!

French Onion Chicken

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Servings: 3 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Fall in love with this French… General Recipes French Onion Chicken European Print This
Serves: 3 Prep Time: 15 mins Cooking Time: 35 mins 35 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 tablespoons olive oil
  • 3-4 chicken breasts, pounded
  • 2 large white onions, sliced
  • 1 14-ounces can beef broth
  • 1 teaspoon fresh thyme
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 c. (1/2 stick) salted butter
  • 3-4 slices deli-style Swiss cheese (depending on how many chicken breasts)
  • 3-4 slices deli-style provolone cheese (depending on how many chicken breasts)
  • parsley, for garnish
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper

Instructions

Step 1: In an oven-safe skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet and cook for about 15 minutes, stirring until soft. Set aside when done.

Step 2: Using olive oil, salt, pepper, and fresh thyme, season the chicken breasts. In the now-empty skillet, cook the chicken for about 5 minutes per side. Transfer the chicken to a plate when done and tent using a paper towel.

Step 3: To the skillet, place the chicken back and sprinkle with flour. Mix and cook for about a minute. Pour in the beef broth, then stir until thickened. Return the chicken to the skillet and spoon the sauce over.

Step 4: Prepare the oven. Preheat it to 350 degrees.

Step 5: Top the chicken with a slice of provolone and Swiss. Place in the preheated oven and bake the chicken for about 8 to 10 minutes or until the cheese has melted and the chicken is completely cooked.

Step 6: After removing the chicken from the oven, spoon the sauce over and garnish with some parsley. Serve the chicken right away. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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