French Onion Chicken is a delicious one skillet dinner that encompasses all the flavors of French Onion Soup in a hearty meal. Juicy, tender chicken simmers in a sweet caramelized onion gravy and topped with crusty bread just oozing with melted gruyere cheese.
1/4cupsherryor use beef broth for a non-alcoholic option
Cooking & Browning Chicken
4boneless skinless chicken breastsI like to slice mine horizontally after cooking to make 8 chicken filets
Salt & pepper to taste
1 to 1-1/2teaspoonoregano
1 1/2cupsbeef broth
1/2loaf French breadsliced 1-1/2” thick
1 1/2cupsgruyere cheeseshredded
Garnish: thyme sprigs and fresh parsley
Making Caramelized Onions
In a large skillet, such as the Kitchara stainless steel skillet, heat skillet over medium heat. When the pan is hot, add oil and allow to heat. When the oil is hot, add onions and season with salt and pepper. Cook for 25 minutes, stirring occasionally until the onions begin to caramelize.
Stir in butter and minced garlic and cook 1 minute.
Pour in sherry and stir well to scrape all the browned bits off the bottom of the pan. (This is called deglazing.) Remove onions from pan and set aside.
Wipe pan clean with paper towel.
To prepare chicken, season with salt, pepper and oregano then coat with flour.
Heat another 2 Tablespoons of oil in already hot skillet over medium-high heat. Add chicken and cook for about 8 minutes per side until nicely browned.
Add onion-garlic mixture back into pan along with beef broth and herbs. Bring to a boil and reduce heat. Let simmer for about 10 minutes.
Making Cheese Bread
While chicken-onion mixture is simmering, prepare bread.
Preheat oven to 450 degrees.
Drizzle olive oil on one side of bread and place on a foil-covered baking sheet. Bake for 10-15 minutes until top looks toasted. Remove from oven.
When chicken is done simmering, remove from heat and discard herbs. (I actually halved my chicken horizontally so that it would create a flat surface for the bread)
Place bread rounds, toasted side up, on top of chicken. It should cover entire pan of ingredients.
Sprinkle gruyere cheese over the top.
Place skillet under broiler for 5 minutes or until cheese is bubbly and brown.
Remove from oven carefully as handle will be hot and garnish with thyme leaves & parsley.
Bring skillet to table and serve.
Tips & Tricks on How to Cook with Stainless Steel Cookware
Always preheat pan over medium heat, and make sure it is hot enough prior to adding oil. You can test with a drop of water. If it beads up and hops around the pan, it is hot enough.
Allow the oil to heat then add room temperature meat.
Do not move food around in pan while cooking. The meat will release juices and, when it is ready to turn, will release easily and make turning it a breeze.
Never use cooking sprays! They can leave a sticky coating. Stick with oils and butter.
Stainless steel pans use less oil, so start with a little and add more only if necessary.
Use wood or silicone cooking utensils to avoid scratching pans.
When using the stockpot, boil the water then add salt to avoid pitting.
Some pans may develop a rainbow hue, especially after overheating a pan. To restore the nice shine to the pan, a vinegar and water solution or stainless steel cleaner like BarKeeper can be used. They will also stay shinier when hand washed as opposed to washing in the dishwasher.