French Onion Chicken
At this time of this post, I have only made this recipe one time. Yes, just once! It really is yummy enough to deserve making again and again. As with most of my recipes, I make little changes here and there to make it fit my family’s liking. This recipe comes from the 12 tomatoes recipe site originally. This is best done in a cast iron skillet so it transfers from stove top to oven easily. if all you have is sliced swiss, or even provolone, those are fine to use as well. You really can’t go wrong with any white cheese!
Recipe prep is very important to me, it saves tons of time right around the dinner hour, which is when I have the least amount of time. My girls are home at that time, and my hubby is usually on his way home from work at that time and calling me. The dogs and cats are asking for dinner, etc, etc. See? Meal Prep! With all meals I definitely prep as much as possible beforehand. I would slice the onions and store covered in the fridge until I needed them. I would also season the chicken with salt, pepper, sage, and thyme and store in fridge until ready for it.
- 2 pounds Vidalia onions, sliced
- 1/2 teaspoon salt, for onions
- 2 tablespoons olive oil, for onions
- 2 teaspoons balsamic vinegar
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons olive oil, for chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups beef broth
- 2 tablespoons flour
- 1 cup swiss cheese, grated
- Preheat oven to 350º F.
- Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium-low heat then add onions and 1/2 teaspoon of salt. Cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
- Add balsamic vinegar and cook for another 3-5 minutes or until darkened.
- Remove onions from heat and transfer to a bowl.
- Heat remaining olive oil in skillet and raise heat to medium-high.
- Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
- Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
- Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
- Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
- Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.