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French Onion Chicken

This French Onion Chicken brings the cozy flavors of French onion soup into a hearty one-pan meal with tender chicken, sweet caramelized onions, and melty cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Can substitute with thighs for extra flavor.
  • 2 large yellow onions Sweet onions work well too.
  • 2 cloves fresh garlic Minced; garlic powder can be used in a pinch.
  • 1 cup beef broth Vegetable broth can be a lighter alternative.
  • 1 teaspoon dried thyme Fresh thyme can also be used or substitute with rosemary.
  • 1 cup Swiss or Gruyère cheese Can use mozzarella or provolone if preferred.
  • 1/2 cup Panko breadcrumbs Regular breadcrumbs work too; can skip for gluten-free.
  • 2 tablespoons olive oil Butter can replace for a richer taste.

Method
 

Preparation
  1. In a large skillet, heat some olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they turn golden and caramelized (about 10-15 minutes). Patience is key here!
  2. Stir in minced garlic and thyme, cooking for another minute until fragrant.
  3. Push onions to one side of the skillet and place chicken breasts in the other. Season with salt and pepper. Cook for 5-7 minutes on each side until golden brown.
  4. Pour in the beef broth, scraping up any bits from the bottom of the skillet. Let it simmer for about 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
  5. Sprinkle the cheese over the chicken, then add breadcrumbs on top. Cover and cook for another few minutes until the cheese is melted and bubbly.
  6. Garnish with a sprinkle of fresh parsley if you like, and enjoy!

Notes

For best flavor, don’t rush the onions! Low and slow caramelization is key. This dish is lovely served with creamy mashed potatoes, a green salad, or crusty bread. Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.