FRENCH ONION CHICKEN

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    FRENCH ONION CHICKEN

    Make this easy and very delicious 1-skillet French Onion Chicken recipe and wow your guests, family & friends (or maybe just yourself!). Tender, seared chicken breasts swimming in thick french onion sauce, topped with melted gruyere cheese, then broiled to a golden brown crusty top. Decadent? sure! but that's why we all love French Onion soup and here, made into a tasty, quick meal with succulent chicken.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: dinner
    Cuisine: American, French
    Keyword: Cheese, chicken

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 1/2 tbs unsalted butter, divided
    • 2 tsp olive oil
    • 4 small chicken breasts, skinless
    • 5 cups white onion, sliced - or about 3 medium onions
    • 2 tbs all-purpose flour
    • 1/2 tsp Sel Magique Classic Blend
    • 1 tsp sugar
    • 1/2 cup cognac
    • 1/4 cup dry white wine (sauvignon blanc, or any white wine that's not sweet)
    • 1 cup beef broth
    • 1 tsp fresh thyme
    • 8 oz gruyere cheese

    Instructions

    • preheat oven to broil
    • Heat a large skillet with high sides to a medium heat. Season chicken breasts with a pinch of Magique and a little bit of pepper on both sides. Once the skillet is hot, add 1/2 tablespoon of butter and olive oil. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil. 
    • Add remaining two tablespoons of butter to the skillet. Once the butter melts, add the onions. Stir to coat the onions. Add 1/2 tsp Magique and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized. Don't rush this part - slow and steady is the best technique to get your onions soft and tasty.
      onions simmering in pan being caramelized
    • Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
      onions simmering in pan being caramelized
    • Slowly whisk in beef broth. Add thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thicked. Add chicken back to the skillet and nestle in the sauce. Cook for another 2-3 mintues until the chicken is almost all the way cooked through.
      onions simmering in pan being caramelized
    • Evenly divide the cheese between the four chicken breasts. Place in the oven on the middle rack. Broil untilt the cheese is melted, brown and crisp.
    • Garnish with sprigs of thyme, serve and enjoy!
      french onion chicken in skillet easy delicious onions and melted gruyere cheese

    COMPLETE YOUR RECIPE

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