French Onion Chicken is a delicious one-skillet dinner that has all the flavors of French Onion Soup you love. Tender chicken smothered in sweet caramelized onion gravy topped with crusty bread just oozing with melted gruyere cheese.
¼cupsherryor 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
1teaspoonsalt
½teaspoonblack pepper
1 - 1 ½teaspoondried oregano
¼cupall-purpose flour
2Tablespoonsolive oil
1 ½cupsbeef broth
3sprigsfresh thyme
3sprigsfresh parsley
1bay leaf
Cheese Bread
½loafFrench breadsliced 1-½” thick
3-4Tablespoonsolive oil
1 ½cupsgruyere cheeseshredded
Garnish: thyme sprigs and fresh parsley
Instructions
Making Caramelized Onions
Heat a 12" large skillet, stainless steel works best as it can go from stovetop to oven, over medium heat. When the skillet 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.
Browning Chicken
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.
To Assemble
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 the skillet to the table and serve.
Notes
STORING/REHEATINGStoring: Allow the chicken to cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 4 days.Reheating: You can reheat it in the microwave in 30-second increments. Or place it in an oven-safe dish, cover it with foil, and place it in a preheated 350°F oven for about 15 minutes. Reheated chicken is safe when the internal temperature is 165°F.