French Onion Chicken Skillet
It’s been a minute since I’ve posted a good dinner recipe. The last few weeks have been all about holiday side dishes and treats, but I am interrupting the holiday recipe fun to bring you guys a seriously delicious and easy weeknight meal!
French Onion Soup is most definitely one of my most favorite soups of all time. That flavorful and silky broth with tender onions! And of course, the best part – that cheesy topping! What’s not to love?!
I was going to make some french onion soup, but then thought about transforming it into a chicken dish instead and voila! This is one of those recipes that is not very pretty or easy to photograph, but I can promise you it is absolutely delicious.
The other thing I love about this recipe is that it’s all made in one pan which means less clean up! To make the recipe, you will saute some thin chicken breasts until browned.
Then comes the caramelizing! Truth be told, caramelizing onions is actually a process that should take hours. But, who has that kind of time? Not me! I give these about 15 minutes in the pan and find that they are perfectly tender and golden. After you mix up a quick sauce, the chicken is topped with cheese and put under the broiler to get all perfectly melted!
I like to mix up extra sauce for this recipe. I like having extra because it’s great for pouring over side dishes. This chicken would be great with mashed potatoes or roasted veggies!
French Onion Chicken Skillet
- approx. 1 pound chicken breasts, sliced in half lengthwise
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons all-purpose flour
- 2 1/2 cups beef broth, divided
- 4 slices provolone cheese
- fresh thyme for garnish
- Pound the chicken breasts until thin (about 1/4-1/3 inch thickness). In a large oven-safe skillet over medium high heat, add the olive oil. Add the chicken to the pan. Sprinkle the chicken with salt and pepper and the Italian seasoning. Cook the chicken until browned on one side, about 4 minutes. Flip and season and cook on the other side for an additional 3-4 minutes. Remove and cover to keep warm (don’t worry if they aren’t totally cooked through yet).
- Preheat oven to broil. Place the skillet back onto the heat. Melt the butter and then add in the onions along with 2 tablespoons of the broth. Saute the onions for about 15-20 minutes, stirring every couple of minutes to avoid burning, until the onions are soft and caramelized.
- Stir the flour in with the onions until they are well-coated. Pour in the remaining beef broth. Stir in with the onions, scraping the bottom of the skillet to remove any browned bits. Let the mixture come to a light boil until slightly thickened, about 3-4 minutes. Season with additional salt and pepper to taste.
- Lower heat to medium low. Place the chicken back into the pan with the onions and sauce. Let the chicken cook in the gravy for another 5 minutes or so. Turn off the heat. Cover each piece of chicken with a slice of provolone cheese. Place the oven-safe skillet into the oven and broil until the cheese is melted, about 1-2 minutes. Remove from the oven. Spoon some of the onions on top of the chicken. Garnish with fresh thyme. Serve.