Description
Skillet French Onion Chicken is a savory and comforting dish featuring tender chicken breasts sautéed with caramelized onions and smothered in a rich, flavorful onion gravy topped with melted Swiss and provolone cheese. Perfect for a quick and delicious dinner that combines classic French onion soup flavors with hearty chicken.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Toppings
- 1 cup shredded Swiss cheese
- 8 slices provolone cheese
Instructions
- Caramelize Onions: Add 2 tablespoons olive oil and sliced onions to a large skillet over medium-high heat. Sauté the onions until caramelized to a deep golden brown, about 10 minutes. Remove the onions and set aside on a plate.
- Cook Chicken: In the same skillet, add the 4 boneless skinless chicken breasts. Cook each side for 4 minutes or until the chicken is cooked through and no longer pink inside. Remove chicken and set aside with the onions.
- Make Onion Gravy: Melt 2 tablespoons unsalted butter in the skillet. Stir in 2 tablespoons all-purpose flour until combined and cook for 1 minute. Gradually add 2 cups beef broth, stirring constantly. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste. Simmer the gravy for 2 minutes until it thickens slightly.
- Combine and Top: Reduce the heat to low and return the cooked chicken and caramelized onions to the skillet with the gravy. Evenly top the chicken with 1 cup shredded Swiss cheese and then arrange 8 slices of provolone cheese on top.
- Broil Cheese: Place the skillet in the oven and broil on high for 2 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- Use a heavy oven-safe skillet like cast iron for best results and easy transfer to the broiler.
- If you don’t have provolone, mozzarella or fontina are good alternatives for melting.
- Ensure the chicken breasts are of even thickness for uniform cooking—pound them slightly if needed.
- Watch the broiler carefully to prevent the cheese from burning.
- For a richer flavor, use homemade beef broth or low-sodium store-bought broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
