Name: French Onion Chicken
Ingredients: 4 boneless, skinless chicken breasts (about 1½ pounds or 680g); 3 large yellow onions (about 2 pounds or 900g), thinly sliced; 2 tablespoons (30g) unsalted butter; 1 tablespoon (15ml) olive oil; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 cup (240ml) beef broth (low-sodium preferred); ½ cup (120ml) dry white wine (can substitute additional broth); 1 tablespoon (15ml) Worcestershire sauce; 1½ cups (170g) Gruyère cheese, shredded (Swiss cheese works as a substitute); Salt and freshly ground black pepper, to taste; 1 tablespoon all-purpose flour; Fresh parsley, chopped (for garnish)

Description

This French Onion Chicken will make you forget all about the soup – all that gooey cheese and savory goodness on juicy chicken breasts might just become your new dinner obsession!

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1½ pounds or 680g)
3 large yellow onions (about 2 pounds or 900g), thinly sliced
2 tablespoons (30g) unsalted butter
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 cup (240ml) beef broth (low-sodium preferred)
½ cup (120ml) dry white wine (can substitute additional broth)
1 tablespoon (15ml) Worcestershire sauce
1½ cups (170g) Gruyère cheese, shredded (Swiss cheese works as a substitute)
Salt and freshly ground black pepper, to taste
1 tablespoon all-purpose flour
Fresh parsley, chopped (for garnish)

Instructions

Pat chicken breasts dry and season with salt and pepper on both sides. Slice onions thinly.
Heat butter and olive oil in a large oven-safe skillet over medium heat. Add onions and a pinch of salt, reduce heat to medium-low. Cook for 25-30 minutes, stirring occasionally, until deeply caramelized. Add garlic and thyme during the last 2 minutes.
Transfer caramelized onions to a plate, leaving the oil in the pan.
Increase heat to medium-high and add chicken breasts to the skillet. Sear until golden brown, about 4-5 minutes per side. Transfer chicken to a plate.
Reduce heat to medium, add white wine to the pan and scrape up browned bits. Let reduce by half, about 2-3 minutes. Sprinkle in flour and whisk for 30 seconds. Add beef broth and Worcestershire sauce, whisking until smooth. Simmer 2-3 minutes until slightly thickened.
Return caramelized onions to the pan and stir to combine with sauce. Nestle chicken breasts into the onion mixture.
Preheat broiler. Top each chicken breast with Gruyère cheese. Broil for 2-3 minutes until cheese is melted and lightly browned.
Let rest 5 minutes, garnish with parsley, and serve with plenty of onion sauce spooned over each portion.