French Onion Chicken Skillet Meal
Imagine melt-in-your-mouth chicken nestled in a symphony of caramelized onions, bathed in a velvety sauce, and crowned with gooey, golden cheese. It’s a culinary masterpiece, yes, but also surprisingly quick and easy. Who needs fancy cookware when a trusty skillet can unleash such magic?
This recipe is like your favorite sweater on a blustery day: warm, comforting, and utterly satisfying. But unlike your sweater, it comes with bonus points for impressing the socks off your dinner guests. Trust me, they’ll be begging for the secret ingredient (spoiler alert: it’s love…and caramelized onions, obviously).
So ditch the takeout menus and grab your skillet. Tonight, we’re conjuring Parisian magic in our own backyards. Let’s get cookin’!
P.S. Feel free to customize this recipe to your heart’s content. Swap chicken thighs for breasts, go green with asparagus instead of cheese, or add a pinch of cayenne for a fiery kick. This dish is your blank canvas, so get creative and paint your taste buds happy!
Questions I get asked about this dish:
Q: Can I use thighs instead of chicken breasts?
A: Absolutely! Bone-in, skin-on chicken thighs will add even more flavor and richness to the dish. Just adjust the cooking time to ensure the thighs are cooked through (about 20-25 minutes).
Q: Do I need to use white wine?
A: The white wine adds a touch of acidity and depth of flavor, but it’s not essential. You can substitute it with additional chicken broth for a non-alcoholic version.
Q: What can I serve with this dish?
A: The rich sauce pairs well with various sides, including:
- Mashed potatoes
- Rice
- Quinoa
- Roasted vegetables like Brussels sprouts, carrots, or potatoes
- Green salad
Q: How can I avoid the onions burning while caramelizing?
A: Use medium heat, stir them regularly, and don’t overcrowd the pan. If they start to brown too quickly, you can add a splash of water or broth to deglaze the pan.
Q: Can I use pre-caramelized onions?
A: Yes, that’s a great time-saver! Look for them in the refrigerated section of your grocery store.
What you need to make this meal:
Ingredients:
2 tablespoons olive oil
2 medium onions, thinly sliced
1 tablespoon butter
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 cup dry white wine (optional)
1 cup beef broth
1 tablespoon all-purpose flour
1/2 cup Gruyere cheese, shredded
How to make it:
Instructions:
Heat olive oil in a large skillet over medium heat. Add onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
Stir in butter and melt. Season chicken breasts with salt, pepper, thyme, and garlic powder.
Sear chicken in the skillet for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
Deglaze the pan with white wine (optional), scraping up any browned bits.
Whisk in beef broth and flour until smooth. Bring to a simmer and cook for 1-2 minutes until thickened.
Return chicken to the pan and nestle in the onions. Cover and simmer for 10-15 minutes, or until chicken is cooked through.
Sprinkle with Gruyere cheese and cook for another minute, or until melted and bubbly.
Serve immediately with your favorite sides like mashed potatoes or rice.
Printable recipe:
French Onion Chicken
Craving cozy French vibes? Skip the plane! This skillet sizzles with caramelized onions, creamy sauce, and juicy chicken. Prepare for comfort (and compliments).
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 tablespoon butter
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 cup dry white wine (optional)
- 1 cup beef broth
- 1 tablespoon all-purpose flour
- 1/2 cup Gruyere cheese, shredded
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
- Stir in butter and melt. Season chicken breasts with salt, pepper, thyme, and garlic powder.
- Sear chicken in the skillet for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
- Deglaze the pan with white wine (optional), scraping up any browned bits.
- Whisk in beef broth and flour until smooth. Bring to a simmer and cook for 1-2 minutes until thickened.
- Return chicken to the pan and nestle in the onions. Cover and simmer for 10-15 minutes, or until chicken is cooked through.
- Sprinkle with Gruyere cheese and cook for another minute, or until melted and bubbly.
- Serve immediately with your favorite sides like mashed potatoes or rice.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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