Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Servings: 4
Comforting meal for a cosy night with the family. Moist and tender chicken in a french onion soup-like sauce topped with gooey cheese. Simply delicious!
Ingredients
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3 tbsp butter
2 lbs onions, sliced
2 cloves garlic, chopped
1 tsp thyme, chopped
2 tbsp flour
2 c. beef broth or chicken broth
1 tbsp olive oil
1 lb chicken breasts or thighs (optionally boneless and skinless)
salt and pepper to taste
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
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. Cook for about an hour, stirring occasionally until deep golden brown. Add a little water or broth into the pan to deglaze as needed.
Step 2: Add in the garlic, thyme, and flour. Continue to cook for a minute more, stirring.
Step 3: Deglaze the pan by pouring in half of the broth. Bring to a boil, then decrease the heat and simmer for about 5 minutes.
Step 4: In the meantime, in another pan, heat oil over medium-high heat. With salt and pepper, season the chicken. Then, add to the hot oil and cook for about 2 to 4 minutes on each side until brown. Set the cooked chicken aside.
Step 5: To the pan, add the rest of the broth, deglaze, then add in the balsamic vinegar and mustard, Bring this to a boil. Decrease the heat and simmer for about 5 minutes until the sauce has reduced in half.
Step 6: In an oven-safe pan, place the onions, top with the chicken, and the broth from the chicken pan. Cover the pan with a lid or foil. Place inside a 350 degrees F or 180 degrees C preheated oven and bake for about 20 minutes.
Step 7: Remove the cover and sprinkle the cheese on top. Broil for about 2 to 4 minutes until the cheese has melted.
Option:
To make this a one-pan meal, add 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 6. Alternately, you can add a cup of rice and 2 cups of broth or water.
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
- 3 tbsp butter
- 2 lbs onions, sliced
- 2 cloves garlic, chopped
- 1 tsp thyme, chopped
- 2 tbsp flour
- 2 c. beef broth or chicken broth
- 1 tbsp olive oil
- 1 lb chicken breasts or thighs (optionally boneless and skinless)
- salt and pepper to taste
- 1 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 c. Gruyere, grated
Instructions
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions. Cook for about an hour, stirring occasionally until deep golden brown. Add a little water or broth into the pan to deglaze as needed.
Step 2: Add in the garlic, thyme, and flour. Continue to cook for a minute more, stirring.
Step 3: Deglaze the pan by pouring in half of the broth. Bring to a boil, then decrease the heat and simmer for about 5 minutes.
Step 4: In the meantime, in another pan, heat oil over medium-high heat. With salt and pepper, season the chicken. Then, add to the hot oil and cook for about 2 to 4 minutes on each side until brown. Set the cooked chicken aside.
Step 5: To the pan, add the rest of the broth, deglaze, then add in the balsamic vinegar and mustard, Bring this to a boil. Decrease the heat and simmer for about 5 minutes until the sauce has reduced in half.
Step 6: In an oven-safe pan, place the onions, top with the chicken, and the broth from the chicken pan. Cover the pan with a lid or foil. Place inside a 350 degrees F or 180 degrees C preheated oven and bake for about 20 minutes.
Step 7: Remove the cover and sprinkle the cheese on top. Broil for about 2 to 4 minutes until the cheese has melted.
Option:
To make this a one-pan meal, add 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 6. Alternately, you can add a cup of rice and 2 cups of broth or water.
