French Onion Chicken

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This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese.


French Onion Chicken

Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins


Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • Salt/pepper
  • 1 Tablespoon Italian seasoning
  • ½ Tablespoon garlic powder
  • ½ cup flour
  • ¼ cup Parmesan cheese, shredded
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter, salted or unsalted

Sauce

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 3 yellow onions, equal to 1.5 lbs.
  • 1 Tablespoon low sodium soy sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground sage
  • 3 cloves garlic, minced
  • ½ cup dry white wine, like chardonnay or pinot grigio
  • 2 Tablespoons flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 beef bouillon
  • 2 cups mozzarella cheese, provolone or gruyere are great too

Instructions

Prepare the Chicken

  • Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes this go a bit more quickly.)
  • Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.
  • Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed. PRO TIP: Adjust heat as needed throughout the searing process, turning down slightly if it gets too hot, and back up again if needed. Add a little additional olive oil if/as needed.
  • Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.

Caramelize the Onions

  • Slice the onions to even ¼ inch slices. (Not too thin as they reduce in size during cooking.)
  • Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants (called “fond”) from the bottom of the skillet, this will add more flavor to the sauce.
  • Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.
  • Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
  • Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Make the Sauce

  • Preheat oven to 475 degrees.
  • Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
  • Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.
  • Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.

Bake

  • (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I always use a large, oven-safe skillet for this recipe to make it easy to transfer from the stovetop to the oven.)
  • Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.
  • Remove from the oven and garnish with fresh thyme. Serve!

Nutrition

Calories: 604kcal, Carbohydrates: 28g, Protein: 31g, Fat: 39g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1122mg, Potassium: 549mg, Fiber: 3g, Sugar: 5g, Vitamin A: 756IU, Vitamin C: 12mg, Calcium: 422mg, Iron: 3mg


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