French Onion Chicken
Delicious French onion chicken makes a tasty dinner paired with your preferred side dishes. You can make this recipe in just half an hour.
Servings: 4
Equipment
- Skillet Large and Ovenproof
Ingredients
- 2½ Pounds chicken breasts skinless and boneless
- 1 Teaspoon Italian seasoning
- 1 Tablespoon onion soup mix dried
- 1 Teaspoon ground paprika
- 4 Tablespoons butter
- 1 Cup white onion thinly sliced
- 1 Tablespoon balsamic vinegar
- 1 Clove garlic minced
- 1 Cup chicken broth
- 1 Cup Gruyere or parmesan cheese, freshly shredded
Instructions
- Preheat the oven to 350°F.
- Unpack the chicken breasts and place on a plate. Pat dry with paper towels.
- Season the chicken breasts on both sides with Italian seasoning, onion soup mix and paprika.
- In a large skillet, over medium heat, melt 2 tablespoons of butter.
- Add the chicken breasts and brown each side for 2 minutes. The middle will still be raw, but that’s fine - we want a nice golden color on the chicken.
- Once the chicken is browned, take it out of the skillet and place it on a plate. Set aside.
- Over medium/low heat, melt 2 tablespoons of butter and add the onions. Make sure to decrease the temperature before adding the onions. You need to slow cook the onions so they sweeten, caramelize and stay soft.
- Use a heatproof spoon or spatula and mix while the onions are cooking. Use your spoon to scrape the bottom of the skillet with the extra flavors left over from browning the chicken breasts.
- Continue cooking and mixing for 6 to 8 minutes, until the onions are softened and have a caramel color.
- Add the balsamic vinegar and minced garlic. Mix well.
- Add the chicken broth and bring the mixture to a boil.
- Turn the heat off and add the chicken breasts.
- Sprinkle the gruyere or parmesan cheese over the chicken.
- Bake in the preheated oven for 25 to 28 minutes. The chicken will be cooked when the internal temperature reaches 165°F.
- Allow the chicken to rest for 3 or 4 minutes before serving.
Notes
Use an ovenproof skillet: As the recipe is started on the stove and finished in the oven, you'll need an ovenproof skillet, whether that's cast iron or another metal. No ovenproof skillet? Transfer the chicken and French onion soup mixture into a baking dish to bake.
Adjust the cooking time: The suggested cooking time is approximate. If you have thin chicken breasts you should decrease the time or, if you have thick ones, increase the time. You could also cut them in half lengthwise.
Let French onion chicken rest before serving: Give the chicken breasts a few minutes to rest before serving, to keep them juicy and tender.
Adjust the cooking time: The suggested cooking time is approximate. If you have thin chicken breasts you should decrease the time or, if you have thick ones, increase the time. You could also cut them in half lengthwise.
Let French onion chicken rest before serving: Give the chicken breasts a few minutes to rest before serving, to keep them juicy and tender.
Nutrition
Calories: 501kcal | Carbohydrates: 8g | Protein: 72g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 221mg | Sodium: 952mg | Potassium: 1204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 7mg | Calcium: 391mg | Iron: 2mg
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