Original Post: https://www.evolvingtable.com/french-onion-chicken/
French Onion Chicken with Gruyere
French Onion Chicken delivers all the flavor of the classic soup in a one-skillet, easy weeknight dinner everyone will love. Tender chicken, caramelized onions, and gooey gruyere cheese are smothered in a savory sauce that’s perfect for pairing with mashed potatoes or crusty bread.
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon dried thyme divided
- 1 teaspoon dried rosemary divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- 2 tablespoons salted butter divided
- 2 tablespoons olive oil divided
- 4 small sweet onions about 2 pounds, thinly sliced
- 2 cups beef broth divided
- 3 garlic cloves finely minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves optional
Instructions
- Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin. Cut the chicken into six 4-ounce pieces.1 ½ pounds boneless skinless chicken breasts
- In a shallow bowl, mix the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of the flour mixture and set aside. Dredge the chicken in the remaining flour mixture until evenly coated. Let rest for 5 minutes and then dredge once more.½ cup all-purpose flour, ½ teaspoon black pepper
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off any excess flour from the chicken, and place in the skillet in a single layer. Cook for 6-7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add ½ cup of the broth and the garlic, scraping the bottom of the skillet to release any browned bits. Stir to combine and continue cooking for another 2-3 minutes.4 small sweet onions, 3 garlic cloves
- In a small bowl, whisk the reserved 2 tablespoons flour with the remaining 1 ½ cups broth until smooth. Pour the mixture into the skillet with the onions. Add the Worcestershire sauce, balsamic vinegar, and brown sugar. Stir in the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until the sauce has reduced by half.2 teaspoons Worcestershire sauce, 2 teaspoons balsamic vinegar, 1 tablespoon brown sugar
- Return the chicken to the skillet, nestling it into the sauce. Sprinkle the Gruyere cheese over the chicken. Cover the skillet and cook for 5 minutes, or until the cheese is melted and bubbly.1 cup shredded Gruyere cheese
- Serve over mashed potatoes with additional fresh thyme, if desired.Fresh thyme leaves
Notes
- Flour: A gluten-free 1-to-1 flour blend may be used as a substitute if needed.
- Beef Broth: You can substitute 2 cups water mixed with 2 teaspoons Better Than Bouillon (beef flavored) for the broth.
- Onions: Sweet onions are ideal for this recipe, as their natural sugars help them caramelize beautifully and add a subtle sweetness to the dish. If sweet onions are unavailable, yellow onions can be used as an alternative. Avoid white or red onions, as they have a much more pungent flavor that can overpower the dish.
- Sauce: The sauce will thicken as it cools slightly, making it perfect for spooning over mashed potatoes or rice.
Nutrition
Calories: 487kcal | Carbohydrates: 28g | Protein: 40g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1399mg | Potassium: 916mg | Fiber: 2g | Sugar: 14g | Vitamin A: 521IU | Vitamin C: 13mg | Calcium: 446mg | Iron: 2mg
