Cheesy French Onion Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
16-20 oz boneless, skinless chicken breasts (about 4 pieces), pounded to even thickness
02 -
2 medium yellow onions, sliced thin
03 -
1 cup shredded Gruyère cheese (roughly 3 oz)
→ For the Caramelized Onions
04 -
2 tsp olive oil
05 -
1 tbsp balsamic vinegar
06 -
1 tbsp Worcestershire sauce
07 -
½ tsp dried thyme (or 1 tsp fresh)
→ For the Chicken Coating
08 -
½ cup all-purpose flour
09 -
1 tsp kosher salt
10 -
½ tsp paprika
11 -
Black pepper to your liking
→ For Cooking
12 -
2 tsp unsalted butter
13 -
½ cup chicken stock
# Instructions:
01 -
Warm up your olive oil in a large nonstick skillet over medium heat. Toss in the sliced onions with a pinch of salt (about ¼ tsp), then turn the heat up to medium-high. Stir them often until you see the edges getting golden and caramelized.
02 -
Lower the heat to medium-low and pour in the balsamic vinegar, Worcestershire sauce, and thyme. Keep stirring now and then for about 20-25 minutes until the onions turn beautifully soft and sweet. If things get too dry, splash in a tablespoon or two of water to loosen everything up. Once done, transfer the onions to a bowl and wipe your skillet clean.
03 -
If your chicken breasts aren't evenly thin, place them between two pieces of plastic wrap and gently pound them with a meat mallet or heavy pan until they're uniformly flat. Season both sides generously with about 1 tsp salt and fresh black pepper.
04 -
In a shallow dish, combine the flour, a small pinch of salt, and the paprika. Whisk it together until well mixed.
05 -
Heat 1 tsp of butter in your cleaned skillet over medium heat. Take two chicken pieces, coat them in the seasoned flour (shake off any extra), and lay them in the pan. Cook for about 3 minutes per side until they're nicely browned. Move them to a plate, then repeat with the remaining butter and chicken pieces.
06 -
Mix the chicken broth with 1 tablespoon of your leftover flour mixture. Pour this into the skillet and whisk over low heat for about a minute until it thickens into a light sauce. You can toss the rest of the flour.
07 -
Place the chicken back in the skillet, pile the caramelized onions on top of each piece, then sprinkle the Gruyère cheese over everything. Cover the pan and let it cook on low for 3-5 minutes until the cheese melts and gets all bubbly and irresistible.
# Notes:
01 -
This dish is perfect for a cozy weeknight dinner when you want something that feels fancy but doesn't require hours in the kitchen.
02 -
You can substitute with a gluten-free flour blend if needed - the recipe works beautifully either way.
03 -
Only about 1 tablespoon of the flour mixture actually gets used in the final sauce, so the nutritional info reflects this.
04 -
The secret to amazing caramelized onions is patience - don't rush the 20-25 minute cooking time!