FRENCH ONION CHICKEN
Skillet Chicken with Buttery Caramelized Onion Gravy and Melted Cheeses. A simple, flavorful, 30-minute meal!
Provided by Modern Honey
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
- Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
- Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.
- Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through.
- Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.
Nutrition Facts : Calories 479 kcal, Carbohydrate 18 g, Protein 34 g, Fat 30 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1180 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
FRENCH ONION CHICKEN SKILLET
A quick and easy something-from-nothing recipe that tastes fantastic. Serve this French onion chicken dish over rice or pasta (fettuccine is always a winner with this one).
Provided by IronSauce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
- Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
- Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 23.3 g, Cholesterol 85.8 mg, Fat 39.9 g, Fiber 2.6 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1623.2 mg, Sugar 4.2 g
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5/5 (3)Total Time 35 minsCategory Main CourseCalories 742 per serving
- Heat a large skillet with high sides to a medium heat. Season chicken breasts with plenty of salt and a little bit of pepper on both sides. Once the skillet is hot, add 1/2 tablespoon of butter and olive oil. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil.
- Add remaining two tablespoons of butter to the skillet. Once the butter melts, add the onions. Stir to coat the onions. Add salt and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized.
- Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
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4.4/5 (319)Estimated Reading Time 3 minsServings 4-6Total Time 1 hr
- Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
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Reviews 18
- Prep chicken: Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Cook chicken: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes or until golden (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil, don't wipe out skillet.
- Caramelize onions: Melt 4 tablespoons butter and 1 tablespoon olive oil in the chicken drippings over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and deep golden brown, about 20-25 minutes. Turn down the heat and/or add additional butter/olive oil if the onion start to scorch.
- Preheat oven: The last 10 minutes or so of cooking the onions, preheat the oven to 400 degrees F.
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5/5 (2)Total Time 30 minsCategory Dinner, Main CourseCalories 529 per serving
- In a large skillet over medium high heat add the oil and sliced onions. Sauté until caramelized 7-10 minutes. Remove and set aside on a plate. Add in the chicken breasts and cook on each side for 3-4 minutes or until cooked throughout and no longer pink. Set aside with the onions.
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4.7/5 (3)Total Time 35 minsCategory Main DishCalories 516 per serving
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5/5 (2)Calories 289 per servingTotal Time 47 mins
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FRENCH ONION CHICKEN - BEST SKILLET CHICKEN BREAST! - KEY ...
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