Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Servings: 4
I instantly fell in love with this French Onion Chicken. Melt-in-your-mouth chicken in a French onion soup-like sauce and topped with loads of melty cheese. A flavor-packed dinner that will surely impress everyone!
Ingredients
1 lb. chicken breasts or thighs (optionally boneless and skinless)
2 lbs. onions, sliced
3 tbsp butter
2 cloves garlic, chopped
2 c. beef broth or chicken broth
2 tbsp flour
1 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp thyme, chopped
1 c. Gruyere, grated
salt and pepper to taste
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 and cook for about 1 hour or until deep golden, stirring often. As needed, slightly, add water or broth to deglaze the pan.
Step 2: Add the garlic along with the thyme and flour. Continue to cook for a minute more while stirring.
Step 3: Pour in half of the broth. Deglaze the pan and bring everything to a boil. Then, decrease the heat and let the mixture simmer for about 5 minutes.
Step 4: In the meantime, heat the oil in a different pan over medium-high heat. Sprinkle the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan and cook for about 4 to 5 minutes on each side until browned. Set aside when done,
Step 5: To the pan after removing the chicken, pour in the rest of the broth. Deglaze the pan and stir in the balsamic vinegar and mustard. Bring everything to a boil, then decrease the heat. Simmer for about 5 minutes until the mixture has reduced by half.
Step 6: In an oven-safe pan, place the onions and top with the chicken and broth from the pan. Put the lid on or tent with foil and place in a 350 degrees F or 1802 degrees C preheated oven. Bake for about 20 minutes. Remove from the oven after 20 minutes and sprinkle with cheese. Broil for approximately 2 to 4 minutes until the cheese has melted.
Option:
To easily make this a one-pan meal, add 8 ounces of pasta and 2 1/4 c broth or water to the sauce in step 6. Or add 1 c. rice and 2 c broth/water instead.
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 lb. chicken breasts or thighs (optionally boneless and skinless)
- 2 lbs. onions, sliced
- 3 tbsp butter
- 2 cloves garlic, chopped
- 2 c. beef broth or chicken broth
- 2 tbsp flour
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp thyme, chopped
- 1 c. Gruyere, grated
- salt and pepper to taste
Instructions
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions and cook for about 1 hour or until deep golden, stirring often. As needed, slightly, add water or broth to deglaze the pan.
Step 2: Add the garlic along with the thyme and flour. Continue to cook for a minute more while stirring.
Step 3: Pour in half of the broth. Deglaze the pan and bring everything to a boil. Then, decrease the heat and let the mixture simmer for about 5 minutes.
Step 4: In the meantime, heat the oil in a different pan over medium-high heat. Sprinkle the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan and cook for about 4 to 5 minutes on each side until browned. Set aside when done,
Step 5: To the pan after removing the chicken, pour in the rest of the broth. Deglaze the pan and stir in the balsamic vinegar and mustard. Bring everything to a boil, then decrease the heat. Simmer for about 5 minutes until the mixture has reduced by half.
Step 6: In an oven-safe pan, place the onions and top with the chicken and broth from the pan. Put the lid on or tent with foil and place in a 350 degrees F or 1802 degrees C preheated oven. Bake for about 20 minutes. Remove from the oven after 20 minutes and sprinkle with cheese. Broil for approximately 2 to 4 minutes until the cheese has melted.
