Saucy one pan French Onion Chicken with juicy pan-seared bird smothered in caramelized onion gravy and 3 forms of melty Italian cheese. This 30 minute meal can be a staple in your home!
I fully expected this French onion chicken could be scrumptious. I didn’t suppose for a minute I’d be fixing this for dinner three times in a single week and reheating leftovers for lunch at the in-among days because it was that good.
Honest to goodness, this French onion chicken element we’ve were given taking place here is immediately-up lifestyles changing goodness. All those classic flavors of French onion soup, in a one pan skillet meal the complete own family will beg you to restoration time and again. And the recipe is so uncomplicated and simple you won’t mind one bit.
You start out by means of sauteing thinly sliced yellow onions in a bit of butter and beef broth til browned and very smooth, just like you will with traditional French onion soup. Then you flow the ones onions over to a separate dish to hold warm while you brown the bird inside the same pan.
Move the onions back to the pan and add flour and beef broth to make the maximum scrumptious caramelized onion gravy and then top your chicken with 3 sorts of Italian cheese. Bake for about 10 minutes! The sauciest, tastiest 30-ish minute chicken dish you’ve ever made.
This is Fall consolation meals at its greatest. And I just want to point out that I even though this dish is stimulated by way of soup, it isn’t a soup.Print
- 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
- 3/4 cup parmesan cheese
- 1 tablespoon oil
- 4 boneless skinless chicken breasts, pounded to even thickness
- salt and pepper to taste
- 2 tablespoons flour
- 2 medium yellow onions, thinly sliced into rings
- 4 slices swiss cheese
- 4 slices provolone cheese
- 1 cup plus 3 tablespoons beef broth, divided
- 3 tablespoons butter
- fresh thyme or parsley and cracked black pepper for topping (optional)
- Preheat oven to bake at 400 tiers OR broil on low. In a large oven-secure skillet (see be aware) over medium-excessive warmness, soften butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 mins until translucent. Continue to cook dinner, stirring occasionally so the onions do not burn, for about 15 minutes longer till browned and very tender. Use tongs or a fork to switch to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by using drizzling with oil, then seasoning with salt and pepper (to flavor) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don’t clean out the pan between the onions and chicken) till browned on both facets. (Chicken may not be completely cooked thru but, this is ok).
- Transfer hen to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-excessive heat. Add beef broth and preserve to cook dinner, stirring throughout, until mixture comes to a boil. Season with salt and pepper to flavor. Return chicken to pan and spoon some of the sauce over every piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and prepare dinner for about 10 mins till chicken is cooked through completely and cheeses are melted
- Spoon a number of the onions and gravy over the pinnacle of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
If you don’t have a cast iron skillet, some other oven-secure skillet will do OR you could transfer the whole thing to a casserole dish or baking pan for the baking portion of the recipe.
Keywords: French Onion Chicken