French Onion Chicken

French onion soup is one of my very favorite comfort foods. I just love it, so when I saw this recipe for French onion chicken on Closet Cooking I wanted to try it. The sauce had so much flavor, the onions were sweet and melt-in-your-mouth-perfect, while the chicken was tender and juicy. I served this French onion chicken with a freshly baked baguette and a tossed salad. We all really loved the meal.

French Onion Chicken

Ingredients:

How to Make French Onion Chicken

Melt the two tablespoons of butter in a large Dutch oven over medium heat.

Add the onions and cook until deeply golden brown, about an hour. Make sure to stir often, adding a bit of beef broth to deglaze the pan as needed.

Preheat the oven to 350 degrees

Add the garlic, thyme, and flour to the onions then cook for another minute, stirring constantly. Add one cup of the beef broth, deglaze the pan making sure to scrape up any browned bits on the bottom of the Dutch oven, bring to a boil, reduce the heat and simmer for 5 minutes.

Meanwhile, heat the oil in another pan over medium-high heat. Cut each chicken breast in half lengthwise (and the thin ends off if you’d like) season each piece of the chicken evenly with sea salt, freshly cracked pepper, and garlic powder, to taste.

Add the chicken to the hot pan and brown on both sides, about 3-4 minutes per side, set aside on a plate.

Add the remaining cup of broth to the pan that you cooked the chicken in, deglaze it making sure to scrape up any browned bits off the bottom of the pan, whisk in the balsamic vinegar and mustard, bring it to a boil, then reduce the heat and simmer to reduce the sauce by half, about 5 minutes.

Pour the vinegar/mustard sauce on the onions and mix well to combine. Add the chicken and its juices to the onions then spoon sauce over each piece. Cover with a lid and bake in the oven for 10 minutes.

Remove the chicken from the oven and sprinkle the top with the cheese. Place back into the oven under the broiler until the cheese has melted, about 2-4 minutes. Sprinkle the top with fresh thyme leaves, if desired, and serve. Enjoy.

French Onion Chicken Breast

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main

Cuisine: French

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven with Lid
• Large skillet

Ingredients

• 2 tbsp butter
• 2 large sweet yellow onions sliced
• 2 cloves garlic minced
• 1 tsp fresh thyme leaves chopped
• 2 tbsp flour
• 2 cups beef broth
• 2 tsp olive oil
• 2 boneless skinless chicken breasts cut in half lengthwise
• Sea salt and pepper to taste
• Garlic powder to taste
• 1 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 1/2-1 cup Gruyere grated

Instructions

• Melt the butter in a large Dutch oven over medium heat, add the onions and cook until deeply golden brown, about an hour, stirring often, adding a bit of beef broth to deglaze the pan as needed.
• Preheat the oven to 350 degrees
• Add the garlic, thyme, and flour to the onions then cook for another minute, stirring constantly. Add one cup of the beef broth, deglaze the pan making sure to scrape up any browned bits on the bottom of the Dutch oven, bring to a boil, reduce the heat and simmer for 5 minutes.
• Meanwhile, heat the oil in another large skillet over medium-high heat. Cut each chicken breast in half lengthwise (and the thin ends off if you'd like) season each piece of the chicken evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the hot pan and brown on both sides, about 3-4 minutes per side, set aside on a plate.
• Add the remaining cup of broth to the large skillet that you cooked the chicken in, deglaze it making sure to scrape up any browned bits off the bottom of the pan, whisk in the balsamic vinegar and mustard, bring it to a boil, then reduce the heat and simmer to reduce the sauce by half, about 5 minutes.
• Pour the vinegar/mustard sauce on the onions and mix well to combine. Add the chicken and its juices to the onions then spoon sauce over each piece. Cover with a lid and bake in the oven for 10 minutes.
• Remove the chicken from the oven and sprinkle the top with the cheese. Place back into the oven under the broiler until the cheese has melted, about 2-4 minutes. Sprinkle the top with fresh thyme leaves, if desired, and serve. Enjoy.

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