Description
Skillet French Onion Chicken is a delicious and comforting one-pan dish that combines tender chicken breasts with deeply caramelized onions, rich beef gravy, and melted Swiss and provolone cheese. This meal brings together the classic flavors of French onion soup in a satisfying chicken entrée, perfect for a quick 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
For the Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Toppings
- 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 2 large sliced onions and sauté 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. Season with salt and pepper, then cook each side for 4 minutes or until cooked through and no longer pink in the center. Remove chicken and set aside with the onions.
- Make Gravy: Melt 2 tablespoons unsalted butter in the skillet over medium heat. Stir in 2 tablespoons all-purpose flour and cook for about 1 minute until combined and lightly browned. Gradually whisk in 2 cups beef broth, then add 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste. Simmer for 2 minutes until the gravy thickens.
- Combine and Top: Reduce the heat to low. Return the cooked chicken and caramelized onions with their juices back into the skillet with the gravy. Evenly sprinkle 1 cup shredded Swiss cheese and layer 8 slices of provolone cheese over the top of the chicken and onions.
- Broil to Melt Cheese: Transfer the skillet to the oven and broil on high for 2 minutes or until the cheeses are melted and bubbly. Carefully remove from the oven and serve immediately.
Notes
- Using thinly sliced onions helps them caramelize faster and evenly.
- Be sure to keep an eye on the onions while caramelizing to avoid burning.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- If you don't have provolone cheese, mozzarella or fontina can be good alternatives.
- Make sure the chicken breasts are of even thickness for uniform cooking.
- Use a cast iron or oven-safe skillet for broiling the cheese on top.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
