FRENCH ONION CHICKEN
Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
Nutrition Facts : Calories 411 kcal, Carbohydrate 11 g, Protein 42 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 115 mg, Sodium 868 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRENCH ONION CHICKEN THIGHS
This easy dish is delicious! It's full of flavor and makes a wonderful weeknight dinner.
Provided by The Southern Lady Cooks
Categories Dinner Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet on top of the stove and brown the onion rings in the butter. Remove onions and set aside. Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl. Coat each chicken thigh in the flour mixture.
- Brown chicken thighs in the skillet you removed the onions from until golden brown. You can add more butter if there is not enough left in your skillet from frying the onions. Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.
- I used a 10 inch iron skillet to make this in. If you don't have an iron skillet, you can use a baking dish or casserole dish. Bake in preheated 350 degree oven for 30 to 40 minutes uncovered. Makes 6 to 8 servings.
FRENCH'S CRUNCHY ONION CHICKEN
I found this recipe in a Woman's World magazine. It only contains a few ingredients which is always a plus. I haven't tried it yet but it seems like it'll be a tasty and quick meal.
Provided by StephanieNS
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Crunch French Fried Onions with flour in a plastic bag.
- Dip chicken into the egg and then coat in onion crumbs.
- Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.
CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic, dried parsley, butter, large onions, fresh thyme, beef stock, gruyère cheese, bread
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
- Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
- Preheat oven to broil.
- Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
- Add thyme and beef broth and bring the mixture to a simmer.
- Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
- Broil for 5 minutes, until the cheese is melted and golden brown.
- Serve over bread.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, Sugar 12 grams
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
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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- Heat 2 tablespoons olive oil over medium heat in a large oven safe skillet. Add the onions and season with salt & pepper. Cook the onions until they are soft, brown and caramelized, about 15 minutes. Add the garlic and cook a minute more. Remove onions from pan and set aside.
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