French Onion Chicken

Name: French Onion Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 medium yellow onions, (thinly sliced); 1/4 cup white wine {use a dry white wine}, (like sauvignon blanc or pinot grigio}); 1 teaspoon garlic powder {or 3 garlic cloves},; 1 teaspoon dried thyme {or 1 tablespoon fresh thyme},; 2 tablespoons extra virgin olive oil; 4 boneless, (skinless chicken breasts); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup chicken broth or chicken stock; 2 tablespoons worcestershire sauce; 1 tablespoon cornstarch; 1/2 cup Gruyère cheese {or swiss or mozzarella cheese}; Parmesan cheese for garnish

If you like french onion soup you will love this easy French Onion Chicken. Tender chicken breasts are paired with caramelized sweet onions, thyme, garlic, white wine that creates the most flavorful dish that is topped with Gruyère cheese and Parmesan cheese.

Prep20 min
Cook20 min
Total40 min
Makes4 servings
Calories809

Ingredients

4 servings

4 tablespoons butter
2 medium yellow onions, (thinly sliced)
1/4 cup white wine {use a dry white wine}, (like sauvignon blanc or pinot grigio})
1 teaspoon garlic powder {or 3 garlic cloves},
1 teaspoon dried thyme {or 1 tablespoon fresh thyme},
2 tablespoons extra virgin olive oil
4 boneless, (skinless chicken breasts)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chicken broth or chicken stock
2 tablespoons worcestershire sauce
1 tablespoon cornstarch
1/2 cup Gruyère cheese {or swiss or mozzarella cheese}
Parmesan cheese for garnish

Method

1
Preheat oven to 400 degrees F.
2
Heat a large dutch oven or oven safe skillet over medium-high heat. Add the butter and melt the butter. Turn down the heat to medium low and add the onion. Add the sliced onions and cook, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes.
3
Pour the wine in to the pot to deglaze and cook until the wine is reduced, around 3 more minutes.
4
Stir in the garlic powder and the thyme and mix well. Remove the caramelized onions and set aside on a plate. Add 2 tbsps. olive oil to a the dutch oven or skillet and heat over medium heat. Sprinkle the salt and pepper over each piece of chicken.
5
Add the chicken into the skillet and sear on one side for 5 minutes. Flip and sear the other side for another 5 minutes.
6
In a small bowl whisk together the broth, worcestershire sauce and the cornstarch. Add the broth mixture into the skillet with the chicken. Top each piece of chicken with the carmelized onions and the Gruyère cheese evenly.
7
Put the dutch oven or oven safe skillet in the oven and bake for 15 minutes until the cheese is melted and the internal temperature of the chicken is 165 degrees F. Remove from heat and garnish with Parmesan cheese and parsley. Serve warm.

Notes

Wine: Use a dry white wine, like sauvignon blanc or pinot grigio. Cool the dish completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy place the chicken back into a preheated oven until the chicken is warmed through. You can also reheat the chicken in the microwave. I think the leftovers are even better!