Description
Skillet French Onion Chicken is a savory and comforting dish featuring caramelized onions, tender chicken breasts, and a rich herb-infused beef gravy topped with melted Swiss and provolone cheeses. Perfect for a quick, flavorful dinner.
Ingredients
Units
Scale
Chicken and Onions
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
Gravy and Topping
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup shredded Swiss cheese
- 8 slices provolone cheese
Instructions
- Caramelize Onions: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté them until they become deep golden brown and caramelized, about 10 minutes. Once done, remove the onions from the skillet and set them aside on a plate.
- Cook Chicken: In the same skillet, place 4 boneless skinless chicken breasts. Cook each side for 3-4 minutes until the chicken is cooked through and no longer pink in the center. Season with salt and pepper to taste. Remove the chicken and set aside along with the onions.
- Make Gravy: Melt 2 tablespoons of unsalted butter in the skillet. Stir in 2 tablespoons of all-purpose flour until fully combined, forming a roux. Gradually whisk in 2 cups of beef broth, then add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Season with salt and pepper to taste. Let the gravy simmer for 1-2 minutes until it thickens slightly.
- Combine and Top: Reduce heat to low. Return the cooked chicken and caramelized onions to the skillet with the gravy, ensuring they are coated well. Sprinkle 1 cup of shredded Swiss cheese evenly over the chicken, then top with 8 slices of provolone cheese.
- Broil Cheese: Place the skillet in the oven under the broiler for 1-2 minutes, or until the cheese is fully melted and bubbly. Carefully remove from the oven and serve hot.
Notes
- Use medium heat to caramelize onions for the best flavor without burning.
- Be cautious when broiling the cheese as it can melt quickly and burn.
- For a thicker gravy, simmer a little longer or add more flour for a thicker roux.
- Substitute beef broth with vegetable broth for a lighter taste, though it may alter the flavor slightly.
- Chicken breasts can be substituted with thighs if a juicier texture is preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
