The ultimate French onion chicken recipe: a culinary masterpiece! It’s a speedy and effortless one-pan dinner featuring succulent chicken breasts generously coated in sweetly caramelized onions and gooey Gruyère cheese, blending flavors in perfect harmony.
There’s nothing quite like a warm and comforting meal on a chilly evening: the rich flavors of French onion soup wafting up from a bowl, or the satisfying crunch of creamy garlic parmesan chicken and savory skillet chicken parmesan, sizzling hot in a cast-iron skillet. This recipe covers both!
This delectable French onion chicken recipe has been a game-changer for my week. With its streamlined preparation time, this recipe deftly condenses the essence of authentic French onion soup into a satisfying, cheese-topped casserole, boasting a deep, caramelized onion flavor in a rich gravy, topped with a golden blanket of melted Gruyère and Swiss cheese. By cooking everything in a single skillet, I achieve a sublime culinary experience where succulent chicken, its juices, and the surrounding aromas meld together in perfect harmony, creating a dish that is at once tender, flavorful, and visually appealing.
- With this skillet French onion chicken, you get all the flavors of a classic French onion soup in a convenient and easy-to-make package, minus the hassle of individual servings. Here is the rewritten text:
- Savory juicy chicken breast adds substance to this recipe, making it an ideal choice for a satisfying family dinner. Savoring each bite of my French onion chicken, I delight in the creamy union of its flavors with a generous heap of rich, buttery mashed potatoes. The warmth of this dish will be a beacon of solace until spring’s arrival!
- With leftover baked chicken breasts languishing in the fridge or freezer, now’s the ideal opportunity to give them new life. Prepare the onion gravy according to recipe specifications, then carefully place the cooked chicken within the skillet, allowing it to warm through gently.
To prepare Skillet French Onion Chicken, gather the following essentials:
- Using your go-to cooking oil for sautéing those onions.
- For optimal flavor, I suggest using yellow or white onions in this dish. Sweet onions are preferred for their firmer texture, which caramelizes more effectively. Slice the onion evenly to achieve uniform pieces.
- – Along with salt and pepper. If you’re in a pinch and don’t have any garlic on hand, you can successfully swap out the onion powder as a substitute.
- Using tender and lean boneless, skinless chicken breasts provides a great canvas for a variety of flavors and cooking techniques. When preparing chicken breasts that vary in size, it’s advisable to standardize their thickness by gently pounding them with a meat tenderizer or rolling pin. While chicken thighs are an option, they might require a bit more cooking time.
- Combining the mixture with the butter will create a roux, thickening the sauce similarly to how you would thicken French onion soup by cooking the flour and butter together. I recommend all-purpose flour.
- Consider using low-sodium beef broth or stock for a flavorful and healthy option. While chicken stock can also work, the flavour may not be as deep and complex.
- – Dried oregano and thyme. Fresh herbs add a bright, lively flavor to your dishes.
- I finish this succulent French onion chicken by crowning it with a harmonious blend of rich Gruyère, a classic French cheese, and nutty shredded Swiss. While shredded cheese may suffice, consider upgrading to sliced or grated Parmesan for a more authentic flavour profile.
The art of caramelizing onions lies in its gentle coaxing: a deliberate approach that requires both low heat and ample patience, as even the most unassuming onion transforms into a rich, velvety delight with tantalizing sweetness. Let me guide you through the process of caramelizing onions before we transform them into a mouthwatering French onion chicken dish. It’s easy!
- Initially, start by heating a pan with olive oil over medium heat and sauté the onions until they’re tender. Cook for approximately 10 minutes, or until the onions have transformed into a deep amber hue, their natural sweetness fully caramelized. Following the caramelization process, transfer the onions to a plate and cover them with aluminum foil to preserve warmth.
- While preparing the dish, season the chicken evenly with a blend of savory garlic powder, salt, and pepper to elevate its flavor profile. Add the chicken to the skillet where you caramelized the onions. Cook the chicken to perfection by searing it for 5-6 minutes on each side or until it reaches an internal temperature that ensures it’s thoroughly cooked.
- Place the cooked chicken alongside the caramelized onions. Melted butter in the skillet serves as a canvas for the subsequent addition of flour, which is then stirred in, followed by the slow pour of beef broth, allowing the mixture to thicken and absorb the savory essence of dried herbs. Quickly adjust the seasoning of the sauce to your liking and let it simmer for 1-2 minutes to achieve the desired thickness.
- As the sauce continues to simmer, carefully place the chicken back in the skillet, followed by a layer of half the caramelized onions. Toss the grated cheese and remaining onions atop the dish. Finally, place the French onion chicken under the broiler for a brief 2-minute interval. Savor this dish alongside a generous serving of creamy mashed potatoes and indulge in the delightful union.
- Traditionally, French onion soup relies on the sweetness of yellow onions, making them the optimal choice for this recipe; I suggest using them. Conveniently accessible at most supermarkets. Both white and brown onions offer a decent substitute, but their flavor profiles differ subtly from that of yellow onions.
- You can’t eat your way out of this problem, though. The issue at hand requires more nuanced consideration?
- After adding the beef broth, bring it to a gentle simmer, then employ a non-metallic spatula to delicately dislodge any food residue clinging to the pan’s surface. Crunchy, caramelized edges hold the secret to a truly unforgettable dish.
- Store leftovers of French onion chicken in a sealed container and refrigerate for a maximum of three days.
- This leftover chicken can be reheated using various methods: microwave, oven, or skillet. To revive the dish’s zest, consider adding a light dusting of freshly grated cheese just prior to reheating, allowing its nuances to re-emerge.
- To preserve freshness, place the chicken in airtight, freezer-safe storage and keep for 2-3 months. Thaw frozen chicken in the refrigerator 24 hours prior to reheating for optimal results.
Description
French onion chicken is a straightforward, one-pan dinner that yields succulent chicken breasts cloaked in sweetly caramelized onions and gooey Gruyère cheese. Savor the flavors of your meal by pairing this chicken with creamy mashed potatoes or a crusty loaf of bread, perfect for soaking up the savory remnants of the rich gravy.
- olive oil
- large yellow onions, thinly sliced
- garlic powder
- kosher salt
- fresh ground black pepper
- Chicken breasts, approximately 4-5 pounds.
- butter
- all-purpose flour
- low-sodium beef broth
- dried oregano
- dried thyme
- Swiss cheese, grated
- Gruyere cheese, grated
- Heat the olive oil in a large oven-safe skillet over medium heat. As the pan heats up, add the sliced onions and stir occasionally, allowing them to cook slowly until they reach a deep golden brown, caramelized perfection, a process that can take around 10 minutes. Cover the ovens with foil and set them aside on a plate, then tent them gently.
- Season the chicken liberally with a blend of garlic powder, salt, and pepper. With the chicken added to the same skillet, cook for approximately 10-12 minutes in total, flipping every 2-3 minutes, until the poultry is fully cooked through and exhibits a consistent pale hue, signifying doneness. Set aside with the onions.
- Combine the melted butter with the flour in your skillet, stirring until a smooth mixture forms. With the addition of beef broth, oregano, thyme, and a pinch of salt and pepper to taste, allow the mixture to simmer gently for 1-2 minutes, or until the desired consistency is achieved.
- Reducing the heat to a gentle simmer, I re-add the chicken and half of the sautéed onions, carefully incorporating any accumulated juices from the plate into the dish. Crown the dish with a generous sprinkling of grated cheese and a delicate arrangement of the remaining caramelized onions.
- Preheat the oven to broil.
- Broil the skillet in the oven for 1-2 minutes, or until the cheese is melted and bubbly.
Notes
- Store at a refrigerated temperature of 40°F (4°C) or below for a maximum of three consecutive days.
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