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French onion chicken
Savory and nostalgic, this French Onion Chicken is a one-pan recipe that's perfect for a hearty weeknight dinner. The comforting flavors of French onion soup pair with tender chicken breasts for a delicious meal with easy clean up.
Servings: 4 people
Calories: 602kcal
Ingredients
- 4 chicken breast cutlets
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil
- 1 cup chicken stock
- 1/2 cup white wine
- 3 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 tbsp fresh thyme
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup shredded gruyere
- 4 slices provolone cheese
To serve
- 1 tsp fresh thyme
- 1 tsp fresh parsley, finely chopped
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the butter in a large skillet or non-stick frying pan. Cook the onions on the lowest heat for 15-20 minutes until lightly caramelized. Remove from the pan and set aside.
- Add the olive oil to the pan and cook the chicken on medium heat for 3-4 minutes. (You are just searing the chicken at this stage and it will not be fully cooked yet). Remove the chicken from the pan and set aside.
- De-glaze the pan with stock and simmer on low heat for 1-2 minutes. Then add the wine, garlic, Worcestershire sauce, herbs, salt and pepper. Simmer for 4-5 minutes until the sauce reduces by about half.
- Add the chicken and onions back to pan and simmer for about 3-4 minutes or until the chicken is cooked through. Place the onions on top of the chicken and add the shredded gruyere, then top each piece of chicken with a slice of provolone. Cover with a lid and cook on low heat for about 2 minutes or until the cheese melts.
- Garnish with fresh thyme and parsley to serve.
Nutrition
Calories: 602kcal | Carbohydrates: 10g | Protein: 62g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 952mg | Potassium: 895mg | Fiber: 1g | Sugar: 4g | Vitamin A: 758IU | Vitamin C: 11mg | Calcium: 410mg | Iron: 2mg
