Saucy one pan French Onion Chicken with juicy pan-seared bird smothered in caramelized onion gravy and 3 forms of melty Italian cheese. This 30 minute meal can be a staple in your home!
I fully expected this French onion chicken could be scrumptious. I didn’t suppose for a minute I’d be fixing this for dinner three times in a single week and reheating leftovers for lunch at the in-among days because it was that good.
Honest to goodness, this French onion chicken element we’ve were given taking place here is immediately-up lifestyles changing goodness. All those classic flavors of French onion soup, in a one pan skillet meal the complete own family will beg you to restoration time and again. And the recipe is so uncomplicated and simple you won’t mind one bit.
You start out by means of sauteing thinly sliced yellow onions in a bit of butter and beef broth til browned and very smooth, just like you will with traditional French onion soup. Then you flow the ones onions over to a separate dish to hold warm while you brown the bird inside the same pan.
Move the onions back to the pan and add flour and beef broth to make the maximum scrumptious caramelized onion gravy and then top your chicken with 3 sorts of Italian cheese. Bake for about 10 minutes! The sauciest, tastiest 30-ish minute chicken dish you’ve ever made.
This is Fall consolation meals at its greatest. And I just want to point out that I even though this dish is stimulated by way of soup, it isn’t a soup.Print
- 2 medium yellow onions, thinly sliced into rings
- 1 tablespoon oil
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
- 1 cup plus 3 tablespoons beef broth, divided
- 4 slices provolone cheese
- 3/4 cup parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping (optional)
- 2 tablespoons flour
- salt and pepper to taste
- 4 slices swiss cheese
- 3 tablespoons butter
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don’t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
If you don’t have a cast iron skillet, some other oven-secure skillet will do OR you could transfer the whole thing to a casserole dish or baking pan for the baking portion of the recipe.
- Category: Dinner
- Cuisine: French
Keywords: french onion chicken