FRENCH ONION CHICKEN – The flavors found in French onion soup reach a whole new level when chicken is added!
With a mountain of delectable caramelized onions that melt in your mouth and chicken broth instead of traditional beef, this recipe highlights the flavors of French onion soup and magically transforms them into something more substantial and filling.
First, onions are slowly fried until they reach a dark golden brown, then chicken broth, mustard and thyme are stirred in. The chicken broth leeches away some of that beautiful caramel color from the onions but retains all their rich flavor. Boneless chicken cutlets or breasts are nestled into the onion broth, then braised stove-top resulting in some of the most tender, delicious chicken you will ever taste. A quick finish under the broiler to melt swiss or gruyere over top and french onion chicken is born!
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Serve over couscous, rice, egg noodles, mashed potatoes or a grain like quinoa with crusty bread for soaking up the lovely broth.
Best eaten beside a roaring fireplace or wood stove surrounded by those you love. Cats and dogs included. Snow falling outside entirely optional.
FRENCH ONION CHICKEN
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large onions sliced thin
- 4 cloves garlic minced
- a pinch or two of brown sugar
- sea or kosher salt and fresh black pepper
- 1 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 2 tablespoons Dijon or stone ground mustard
- 1 + 1/2 pounds chicken cutlets or breasts cleaned of visible fat and skin
- 1 teaspoon fresh thyme
- 1 cup Swiss or Gruyere cheese shredded
- cooked couscous rice, quinoa, mashed potatoes or egg noodles, for serving
Instructions
- In a large heavy-bottomed oven-proof skillet melt butter over medium-low heat; add oil and onions, season lightly with salt, pepper and a pinch of sugar. Cook onions 50-55 minutes until they are caramel brown in color, stirring often. If pan becomes too dry during the process add a small pat of butter.
- Once onions are caramelized season well with salt and pepper then add garlic and dried thyme and saute until garlic is fragrant. Slowly stir in chicken broth scraping up the stuck bits from the bottom of the pan, then add mustard; season again with salt and pepper and bring to a simmer.
- Nestle the chicken cutlets/breasts into the pan and cover. Simmer 15 minutes for cutlets, 25-30 for breasts or until they reach an internal temperature of 165-174 degrees F.
- Move oven rack to second from the top and turn on broiler. Sprinkle the fresh thyme over top of the chicken then the cheese. Place under broiler and check every minute, when cheese is melted with golden spots remove.
- Serve over top of cooked couscous, rice, mashed potatoes, a grain like quinoa or egg noodles with crusty bread for sopping up the lovely juices.