French Onion Chicken Recipe

It’s hard to beat the savory, rich flavor of French onion soup. Even though the soup traditionally takes precious time to make, it’s frequently served as a starter, since it’s not quite hearty enough to serve as a main.

That’s why I developed this French onion chicken. It takes the flavors of French onion soup and turns it into a hearty main dish. Plus, it takes just over 30 minutes to make. Serve with crusty bread or over pasta or mashed potatoes and dinner is served.

The Trick to Quick Caramelized Onions

Caramelized onions notoriously take ages to make. This recipe adds a little brown sugar to the onions and has you stir them over medium-high heat to speed up the caramelization process. This means you’ll just end up stirring onions for about 10 minutes, rather than up to 40 minutes.

Simply Recipes / Frank Tiu

Skillet Chicken Dinners

  • 5 tablespoons unsalted butter, divided

  • 1 1/4 pounds boneless, skinless chicken breast tenderloins

  • 1 1/2 teaspoons kosher salt, divided

  • 3/4 teaspoon freshly ground black pepper, divided, plus more for garnish

  • 1 large sweet onion, thinly sliced (about 3 cups)

  • 1 tablespoon light brown sugar

  • 2 tablespoons all-purpose flour

  • 1 cup beef broth

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons chopped fresh thyme, plus more for garnish

  • 4 ounces Swiss cheese, shredded (about 1 cup)

  1. Cook the chicken:

    Melt 1 tablespoon of the butter in a medium (about 10-inch) oven-safe skillet over medium heat. Season the chicken tenderloins all over with 1 teaspoon of salt and 1/4 teaspoon of pepper. 

    Add the chicken in a single even layer to the skillet. Cook, turning as needed, until lightly browned, about 6 minutes total. Remove from skillet, place on a plate, and set aside. It’s okay if they are not cooked through—they will finish cooking later. Do not wipe the skillet clean.

    Simply Recipes / Frank Tiu

  2. Preheat the broiler:

    Preheat the oven to broil with a rack about 6 inches away from the heat source.

  3. Cook the onions:

    In the same skillet, melt the remaining 4 tablespoons of butter over medium-high heat. Add the onions and sugar and cook, stirring often, until the onions are softened and lightly golden, about 10 minutes.

    Simply Recipes / Frank Tiu

    Simply Recipes / Frank Tiu

  4. Make the sauce:

    Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the broth and Worcestershire sauce until smooth. Stir in the thyme and remaining 1/2 teaspoon each salt and pepper.

    Simply Recipes / Frank Tiu

    Simply Recipes / Frank Tiu

  5. Finish cooking the chicken:

    Return the chicken to the skillet in an even layer and bring the sauce to a simmer over medium-high heat. Cook, stirring and turning the chicken often, until the sauce is thickened and a thermometer inserted into the thickest portion of chicken registers 165°F, about 2 minutes. Remove from the heat.

    Simply Recipes / Frank Tiu

  6. Broil and serve:

    Sprinkle the top with cheese. Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Garnish with additional pepper and thyme and serve.

    Love the recipe? Leave us stars and a comment below!

    Simply Recipes / Frank Tiu

    Simply Recipes / Frank Tiu

    Simply Recipes / Frank Tiu

Nutrition Facts (per serving)
497 Calories
27g Fat
18g Carbs
45g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 4
Amount per serving
Calories 497
% Daily Value*
27g 34%
Saturated Fat 15g 76%
161mg 54%
895mg 39%
18g 7%
Dietary Fiber 1g 5%
Total Sugars 10g
Vitamin C 8mg 38%
Calcium 289mg 22%
Iron 2mg 13%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Cee Gei
Author: Cee Gei

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