Ah, French onion chicken—it’s like a warm hug on a cold day (or any day, really). I stumbled upon this one-pot wonder while scrolling through endless TikTok food hacks, and let me tell you, it was love at first bite. The caramelized onions melt into a dreamy sauce that could almost make you cry—if you weren’t too busy savoring every morsel.
Steps
- Slice the chicken breasts into thinner pieces and pound them to a quarter-inch thickness using a meat tenderizer. Season both sides with salt, pepper, garlic powder, and Italian seasoning. Coat the chicken in a mixture of flour and Parmesan cheese.
- Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken pieces for about three minutes on each side until they are golden brown. Once seared, set the chicken aside.
- Slice onions into quarter-inch slices and sauté them in the same skillet with olive oil and butter over medium heat. Stir in soy sauce, rosemary, thyme, and sage, then reduce the heat to low, cover, and let the onions cook for 30 minutes, stirring occasionally.
- Remove the lid, increase the heat to medium, and cook the onions for another 10 minutes, stirring frequently. Add garlic and white wine, cooking until the wine nearly evaporates. Stir in flour and cook for one to two minutes to eliminate the raw flour taste.
- Pour in chicken broth, beef broth, and beef bouillon, bringing the mixture to a gentle boil. Allow the sauce to thicken and reduce for three to five minutes, then remove it from the heat.
- Preheat the oven to 475°F (245°C). Place the chicken back into the skillet and top with cheese. Bake for 15 to 20 minutes until the cheese is bubbly and slightly browned.
- Once baked, remove the skillet from the oven and garnish with fresh thyme. Serve the dish hot, pairing it with mashed potatoes or buttered noodles.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon Italian seasoning
- ½ tablespoon garlic powder
- ½ cup all-purpose flour
- ¼ cup shredded Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon butter, salted or unsalted
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 yellow onions, approximately 1.5 lbs
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 3 cloves garlic, minced
- ½ cup dry white wine (such as chardonnay or pinot grigio)
- 2 tablespoons flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 2 cups mozzarella cheese (provolone or gruyere can also be used)
Nutritional Values
Calories: 2416kcal | Carbohydrates: 112g | Protein: 124g | Fat: 156g | Saturated Fat: 64g | Trans Fat: N/A | Cholesterol: 428mg | Sodium: 4488mg | Potassium: 2196mg | Fiber: 12g | Sugar: 20g | Vitamin A: 3024IU | Vitamin C: 48mg | Calcium: 1688mg | Iron: 12mg
FAQ
- Can I use a different type of cheese for this French Onion Chicken recipe?
- Yes, you can substitute mozzarella with provolone, Swiss, or Gruyere cheese for different flavor profiles.
- What can I use instead of white wine in this recipe?
- If you prefer not to use white wine, chicken broth is a great alternative that will still contribute to the dish’s depth of flavor.
- How can I control the saltiness of the dish?
- To manage the salt content, opt for low-sodium broth and soy sauce, and consider omitting the beef bouillon. You can also use unsalted butter to further reduce salt levels.
- How should I store leftovers of French Onion Chicken?
- Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze them for up to three months.
- Why is it important to pound the chicken thin before cooking?
- Pounding the chicken to a 1/4 inch thickness ensures even cooking and prevents the chicken from becoming too thick and unevenly cooked when searing and baking.
Tips
- Ensure you pound the chicken to a thin 1/4 inch thickness before cooking; this helps it cook evenly and prevents it from becoming tough.
- While caramelizing the onions, use a silicone spatula to scrape the fond from the bottom of the skillet. This adds rich flavor to the sauce.
- For a flavorful twist, consider using a mix of cheeses such as Mozzarella, Provolone, Swiss, or Gruyere as a topping.
- If you’re sensitive to salt, opt for low-sodium broth and soy sauce, and feel free to omit the beef bouillon to control the saltiness of the dish.
Equipment
- 3.5-quart oven-safe skillet
- Meat tenderizer
- Kitchen tongs
- Silicone spatula
- Meat thermometer
