FRENCH ONION CHICKEN

In Chicken, Dinner 13 views

Saucy one pan French Onion Chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!

Some of the time a formula needs refinement to cut to the chase of placing it in my formula book, a little changing and change to a great extent. Now and then I try out a formula and it comes out precisely as I’d trusted. No changes required, no astonishing flavors or surfaces, simply right on the money formula flawlessness.

And afterward there are times when I make a dish and with only one chomp I am totally wowed and each of my assumptions are surpassed. This is one of those occasions! I completely anticipated this French onion chicken would be scrumptious. I didn’t think briefly I’d fix this for supper multiple times in a single week and warming extras for lunch on the in the middle of days since it was seriously mind-blowing.

True blue, this French onion chicken thing we have happening here is straight-up groundbreaking goodness. That multitude of exemplary kinds of French onion soup, in a one dish skillet supper the entire family will beseech you to fix over and over. What’s more, the formula is so straight forward and straightforward you will not care about the slightest bit.

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You begin by sauteing daintily cut yellow onions in a touch of margarine and meat stock until seared and exceptionally delicate, actually like you would with exemplary French onion soup. Then, at that point, you move those onions over to a different dish to keep warm while you brown the chicken in a similar container.

Saucy one pan French Onion Chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!

Prep Time: 5 MINUTES
Cook Time: 25 MINUTES0 MINUTES
Total Time: 30 MINUTES
Servings: 4 SERVINGS
Course: Main Course
Cuisine: French

Ingredients

  • 2 medium yellow onions – thinly sliced into rings
  • 3 tablespoons butter
  • 1 cup + 3 tablespoons beef broth – divided
  • 4 boneless skinless chicken breasts – pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning – (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • ¾ cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping – (optional)
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Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
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Notes

  • If you don’t have a cast iron skillet, any other oven-safe skillet will do OR you can transfer everything to a casserole dish or baking pan for the baking portion of the recipe.

Nutrition

Calories: 411 kcal, Carbohydrates: 11 g, Protein: 42 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 115 mg, Sodium: 868 mg, Potassium: 607 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 508 IU, Vitamin C: 5 mg, Calcium: 536 mg, Iron: 1 mg

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