Total time: 1 hr | Serves: 4-6
This French Onion Chicken Skillet is an amazing one-skillet meal. It is one of the best dinners I’ve made for your family. Insanely flavorful, so easy to make, and will surely blow everyone away!
INGREDIENTS
1/3 c. extra-virgin olive oil, divided
2 lbs boneless, skinless chicken breasts or thighs
2 lbs Vidalia onions, sliced
1 c. Swiss cheese, grated
2 tbsp all-purpose flour
2 tsp balsamic vinegar
1/2 tsp dried sage
1/2 tsp dried thyme
kosher salt and freshly ground pepper, to taste
2 c. beef broth
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. To the hot oil, add the onions and season with salt. Cook the onions for about 15 to 20 minutes, stirring often, until softened and caramelized. Next, add the balsamic vinegar and continue to cook for an additional 3 to 5 minutes or until darkened.
Step 3: To a medium bowl, transfer the onions.
Step 4: In the same skillet, heat the rest of the olive oil to medium-high heat. In the meantime, season the chicken breasts with salt, pepper, thyme, and sage. Once the oil is hot, add the chicken to the skillet and sear on all sides until golden brown. Set the chicken aside when done.
Step 5: Into the skillet, pour in the beef broth. Bring to a boil, scraping the browned bits from the bottom of the pan. Adjust the heat to medium-low and stir in the flour 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 in the pan. Stir and top with the grated Swiss cheese.
Step 7: Place the skillet in 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
- 1/3 c. extra-virgin olive oil, divided
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 lbs Vidalia onions, sliced
- 1 c. Swiss cheese, grated
- 2 tbsp all-purpose flour
- 2 tsp balsamic vinegar
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- kosher salt and freshly ground pepper, to taste
- 2 c. beef broth
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. To the hot oil, add the onions and season with salt. Cook the onions for about 15 to 20 minutes, stirring often, until softened and caramelized. Next, add the balsamic vinegar and continue to cook for an additional 3 to 5 minutes or until darkened.
Step 3: To a medium bowl, transfer the onions.
Step 4: In the same skillet, heat the rest of the olive oil to medium-high heat. In the meantime, season the chicken breasts with salt, pepper, thyme, and sage. Once the oil is hot, add the chicken to the skillet and sear on all sides until golden brown. Set the chicken aside when done.
Step 5: Into the skillet, pour in the beef broth. Bring to a boil, scraping the browned bits from the bottom of the pan. Adjust the heat to medium-low and stir in the flour 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 in the pan. Stir and top with the grated Swiss cheese.
Step 7: Place the skillet in 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!
