Description
Skillet French Onion Chicken is a comforting and flavorful dish featuring tender chicken breasts topped with caramelized onions and rich melted Swiss and provolone cheeses, all complemented by a savory herb-infused beef broth gravy. Perfect for a quick and satisfying dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 boneless skinless chicken breasts
- salt and pepper to taste
Gravy and Toppings
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup shredded Swiss cheese
- 8 slices provolone cheese
Instructions
- Sauté Onions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, 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 to taste. Cook each side for 4 minutes or until the chicken is cooked through and no longer pink inside. Remove the 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 1 minute until combined and slightly golden. Gradually whisk in 2 cups beef broth until smooth. 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: Return the cooked chicken and caramelized onions to the skillet with the gravy. Reduce heat to low. Evenly sprinkle 1 cup shredded Swiss cheese and arrange 8 slices of provolone cheese over the chicken and onions.
- Broil Cheese: Preheat the oven broiler. Place the skillet under the broiler for 2 minutes, or until the cheeses are melted and bubbly with a slight golden crust. Carefully remove from the oven and serve hot.
Notes
- Use a cast iron or oven-safe skillet to ensure the dish can be broiled without transferring.
- For a deeper onion flavor, cook onions low and slow for 15 minutes instead of 10.
- Substitute beef broth with vegetable broth for a lighter taste but keep beef broth for authentic richness.
- Ensure chicken breasts are evenly pounded to even thickness for uniform cooking.
- Serve with crusty bread or over mashed potatoes to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
