One Pan 30 Minute French Onion Chicken Breast
Description
This one pan skillet dish is ready in about 30 minutes. It has all of the classic flavors of French Onion Soup on the chicken, and is satisfying and comforting. Serve it with mashed potatoes, rice or egg noodles.
Ingredients
2 medium yellow onions, sliced into thin rings
3 T. butter
1 c. plus 3 T. beef broth/stock, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 T. oil
salt and pepper, to taste
1 t. Italian blend herbs or seasoning (OR ¼ t. dried basil plus ¼ t. dried thyme plus ½ t. dried oregano)
2 T. flour
4 slices provolone cheese
4 slices Swiss cheese
¾ c. shredded parmesan cheese
fresh thyme or parsley and freshly ground black pepper, for topping, if desired
Directions
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Preheat oven to 400 degrees OR broil on Low.
In a large oven-safe skillet* over medium-high heat, melt butter. Add onions and 3 T. beef broth/stock; saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so onions don't burn, for about 15 additional minutes until browned and very tender. Transfer to a bowl using tongs; cover.
While onions are cooking, prepare the chicken. Drizzle with oil; season with salt and pepper and Italian herbs, to taste. Once onions have finished cooking and have been removed from the pan, cook chicken for 4-5 minutes per side (DON'T clean out the pan between the onions and chicken) until browned on both sides. (Chicken won't be fully cooked yet.)
Transfer chicken to a plate/platter; cover to keep warm; return onions to the pan. Sprinkle flour over the onions; stir for 1 minute over medium-high heat; add beef broth/stock; continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper, to taste. Return chicken to pan; spoon some of the sauce over each piece of chicken. Top each chicken piece with 1 slice of provolone, then 1 slice of Swiss, then ¼ of the parmesan cheese.
Transfer skillet to the preheated oven; bake for about 10 minutes until chicken is cooked through completely and cheeses are melted.
To serve, spoon some of the onions and gravy over the top of the each chicken piece, garnish with thyme or parsley and freshly ground black pepper.
4 servings.
*If you don't have an oven-safe skillet, use any pan that you do have for the stove portion of the recipe, then transfer everything to a casserole dish or similar baking pan for the baking portion of the recipe.