French Onion Chicken

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 430kcal

Ingredients

  • 3/4 lb Chicken breast boneless skinless butterflied
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 1/2 Onion sliced thin
  • 2 cloves Garlic minced
  • 2 tsp All-purpose flour
  • 2 cups Beef broth
  • 4 sprigs Fresh thyme plus more for garnish
  • 3 oz Gruyere cheese shredded
  • 4 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • Heat a nonstick pan on medium heat.
  • Season the chicken on both sides with salt and pepper.
  • When the pan is hot add half of the oil. Sear the chicken to golden brown on both sides then remove from heat and set aside on a plate.
  • Add the butter and remaining oil to the pan and turn the heat down to medium-low. Add the onions and cover with a lid. Cook and stir occasionally until the onions turn golden brown and soft (about 20 minutes).
  • Once golden brown, add the garlic and sauté for 1 minute, then stir in the flour and cook for 1 minute longer. Stir in the broth, thyme, and add the chicken into the pan. Cover with a lid.
  • Bring to a low simmer for about 10 minutes. Taste and adjust the seasoning with salt and pepper. The sauce consistency should coat the back of a spoon. If it's too thick you can thin it out with a little more broth; if it's too thin you can mix a few teaspoons of sauce in a bowl with a little flour to form a paste, and add it back into the sauce a little at a time until it is thickened to the proper consistency.
  • Top the chicken with cheese and cover with a lid until melted. Remove the cooked thyme sprigs before serving.
  • Serve with crusty bread. Garnish with fresh thyme sprigs.

Nutrition

Calories: 430kcal | Carbohydrates: 13g | Protein: 36g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 799mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 6mg | Calcium: 321mg | Iron: 1mg

French Onion Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 430 kcal

Ingredients
 
 

  • 3/4 lb Chicken breast boneless skinless butterflied
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Butter
  • 1/2 Onion sliced thin
  • 2 cloves Garlic minced
  • 2 tsp All-purpose flour
  • 2 cups Beef broth
  • 4 sprigs Fresh thyme plus more for garnish
  • 3 oz Gruyere cheese shredded
  • 4 slices Crusty bread toasted if desired

Instructions
 

  • Heat a nonstick pan on medium heat.
  • Season the chicken on both sides with salt and pepper.
  • When the pan is hot add half of the oil. Sear the chicken to golden brown on both sides then remove from heat and set aside on a plate.
  • Add the butter and remaining oil to the pan and turn the heat down to medium-low. Add the onions and cover with a lid. Cook and stir occasionally until the onions turn golden brown and soft (about 20 minutes).
  • Once golden brown, add the garlic and sauté for 1 minute, then stir in the flour and cook for 1 minute longer. Stir in the broth, thyme, and add the chicken into the pan. Cover with a lid.
  • Bring to a low simmer for about 10 minutes. Taste and adjust the seasoning with salt and pepper. The sauce consistency should coat the back of a spoon. If it's too thick you can thin it out with a little more broth; if it's too thin you can mix a few teaspoons of sauce in a bowl with a little flour to form a paste, and add it back into the sauce a little at a time until it is thickened to the proper consistency.
  • Top the chicken with cheese and cover with a lid until melted. Remove the cooked thyme sprigs before serving.
  • Serve with crusty bread. Garnish with fresh thyme sprigs.

Nutrition

Calories: 430kcalCarbohydrates: 13gProtein: 36gFat: 25gSaturated Fat: 11gCholesterol: 119mgSodium: 799mgPotassium: 580mgFiber: 1gSugar: 2gVitamin A: 528IUVitamin C: 6mgCalcium: 321mgIron: 1mg
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