French Onion Chicken

French Onion Chicken

French onion soup is one of my very favorite comfort foods. I just love it, so when I saw this recipe on Closet Cooking months ago, it stuck in my mind. My kids and husband all love French onion soup too, so I decided to finally give this recipe a try. It was amazing! We all devoured 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. I’ll be making this dish again!

French Onion Chicken

How to Make French Onion Chicken

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

French Onion Chicken

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.

French Onion Chicken

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.

French Onion Chicken

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

 

French Onion Chicken Breast

 

Yield: 4  

Total Time: 90 minutes +/-

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

Directions:

Melt the butter in a 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 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.

 

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. Whoa! I am SO making this dish as soon as I have gotten my sense of taste restored (bad cold … feeling yucky). What a terrific recipe find! Thanks Pam!

  2. As a big fan of French onion soup, I think this is a super meal idea and will go on our try list. I like that you including your cooking pan in the shot.

  3. Love French onion soup. Never would have thought to add chicken — very creative! This is excellent — thanks.

  4. Dang! I forgot to get onions yesterday. I’ll have to try this next week, because it looks divine!

  5. French onion soup is one of my favourites but Dave won’t eat it so I only get to enjoy it when dining out and it is on the menu

  6. I totally love french onion soup Pam and this one, with the chicken is really tempting and looks scrumptious!!
    Wishing you a lovely weekend,
    Lia

  7. this looks SUPER delicious, pam! it’s just the thing to make a cold, dismal night become cozy. 🙂