Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Servings: 4
This French Onion Chicken is one of the most comforting meals I’ve had! I super love the tender and moist chicken in French onion soup topped with tons of melty cheese. Crazy good, you’ll want to make this again and again!
Ingredients
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1 tbsp olive oil
2 cloves garlic, chopped
2 lbs onions, sliced
1 tsp thyme, chopped
2 c. beef broth or chicken broth
2 tbsp flour
3 tbsp butter
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
1 lb chicken breasts or thighs (optionally boneless and skinless)
salt and pepper to taste
1 c. Gruyere, grated
How to make French Onion Chicken
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions to the pan and cook for about an hour, stirring often until deep golden brown. Pour in a little water or broth as needed to deglaze the pan.
Step 2: Add the garlic to the pan along with the thyme and flour. Continue to cook for another minute while stirring. Pour in half of the broth, deglaze the pan, and bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.
Step 3: In the meantime, heat oil in a different pan over medium-high heat. Sprinkle the chicken with salt and pepper. Once the oil is shimmering, add the chicken to the pan and cook for about 2 to 4 minutes on each side until all sides of the chicken have browned. Set aside when done.
Step 4: To the pan, add the rest of the cup of broth. Deglaze the pan. Stir in balsamic vinegar and mustard. Bring everything to a boil, then decrease the heat. Simmer for about 5 minutes until the mixture has been reduced by half.
Step 5: In an oven-safe pan, place the onions and top with the chicken and broth from the pan. Put the lid on or cover with foil. Place in a 350 degree F or 180 degrees C preheated oven and bake the chicken for about 20 minutes. After 20 minutes, sprinkle the chicken with cheese and broil for approximately 2 to 4 minutes until the cheese has melted.
Note:
Add 8 ounces of pasta to the sauce with 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to make this one-pan meal.
Nutrition Facts:
Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 2 lbs onions, sliced
- 1 tsp thyme, chopped
- 2 c. beef broth or chicken broth
- 2 tbsp flour
- 3 tbsp butter
- 1 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 lb chicken breasts or thighs (optionally boneless and skinless)
- salt and pepper to taste
- 1 c. Gruyere, grated
Instructions
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions to the pan and cook for about an hour, stirring often until deep golden brown. Pour in a little water or broth as needed to deglaze the pan.
Step 2: Add the garlic to the pan along with the thyme and flour. Continue to cook for another minute while stirring. Pour in half of the broth, deglaze the pan, and bring the mixture to a boil. Once boiling, decrease the heat and simmer for about 5 minutes.
Step 3: In the meantime, heat oil in a different pan over medium-high heat. Sprinkle the chicken with salt and pepper. Once the oil is shimmering, add the chicken to the pan and cook for about 2 to 4 minutes on each side until all sides of the chicken have browned. Set aside when done.
Step 4: To the pan, add the rest of the cup of broth. Deglaze the pan. Stir in balsamic vinegar and mustard. Bring everything to a boil, then decrease the heat. Simmer for about 5 minutes until the mixture has been reduced by half.
Step 5: In an oven-safe pan, place the onions and top with the chicken and broth from the pan. Put the lid on or cover with foil. Place in a 350 degree F or 180 degrees C preheated oven and bake the chicken for about 20 minutes. After 20 minutes, sprinkle the chicken with cheese and broil for approximately 2 to 4 minutes until the cheese has melted.
Notes
Add 8 ounces of pasta to the sauce with 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to make this one-pan meal.
