Description
Skillet French Onion Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked with caramelized onions and a savory beef broth gravy, topped with melted Swiss and provolone cheese. Perfect for a quick and hearty weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
Gravy and Topping
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup shredded Swiss cheese
- 8 slices provolone cheese
Instructions
- Caramelize Onions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté, stirring occasionally, until caramelized to a deep golden brown, about 10 minutes. Remove the onions from the skillet and set aside on a plate.
- Cook Chicken: In the same skillet, add the 4 boneless skinless chicken breasts. Cook each side for 3 to 4 minutes, or until the chicken is cooked through and no longer pink inside. Season with salt and pepper to taste. Remove the chicken and set aside with the onions.
- Prepare Gravy: Melt 2 tablespoons unsalted butter in the skillet. Stir in 2 tablespoons all-purpose flour until combined and smooth. Gradually whisk in 2 cups beef broth along with 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste. Simmer for 1 to 2 minutes until the sauce thickens slightly.
- Combine and Top: Reduce the heat to low and return the chicken and caramelized onions back into the skillet with the gravy. Evenly top with 1 cup shredded Swiss cheese and 8 slices provolone cheese.
- Broil Cheese: Transfer the skillet to the oven and broil for 1 to 2 minutes, or until the cheese is melted and bubbly. Carefully remove from the oven and serve hot.
Notes
- Use a cast iron or oven-safe skillet to broil the cheese directly in the pan.
- For a richer flavor, use homemade beef broth or low-sodium broth to control salt.
- Chicken breasts can be pounded slightly for even thickness to ensure uniform cooking.
- Substitute Swiss and provolone cheese with mozzarella or Gruyere for a different cheese profile.
- Monitor the broiler closely to prevent burning the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
