French Onion Soup Chicken
This French onion soup chicken is an easy dinner recipe combining juicy chicken breasts and a beefy onion gravy beneath a layer of melted Gruyère cheese.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons unsalted butter divided
- 2 large onions
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¾ cup beef broth divided
- salt and freshly ground black pepper to taste
- 1 tablespoon cornstarch
- 4 boneless skinless chicken breasts
- 1 cup grated Gruyère cheese
Instructions
- Caramelize the onions. Melt 1 tablespoon of butter in a cast iron skillet over medium-high heat. Thinly slice the onions into half-moons. Cook the onions in melted butter, stirring, for 5 minutes. Once the onions are tender, season them with salt and pepper to taste. Continue cooking the onions for 10 more minutes, stirring occasionally.
- Add broth and seasonings. Add Worcestershire sauce, dried thyme, and ¼ cup beef broth to the onions. Cook for another 15 minutes.
- Prep the oven. Preheat your oven to 400˚F.
- Pound the chicken. While the onions are cooking, prepare the chicken. Pound the chicken with a meat mallet until it is 1 inch thick. Season the chicken with salt and pepper to taste.
- Cook the chicken. Melt the remaining butter in a separate skillet. Add the chicken and cook it for 5 minutes per side. Remove the chicken from the skillet and set it aside.
- Make the sauce. In a small bowl, whisk the remaining beef broth with cornstarch. Pour the cornstarch mixture into the skillet with the onions. Cook for 2-3 minutes. Add the chicken into the skillet with the onions and spoon the onions over the chicken.
- Add cheese and bake. Top the chicken breasts with the grated Gruyère cheese and bake your chicken in a cast iron skillet for 10 minutes at 400ºF.
- Finish and serve. Remove the chicken from the oven and transfer it to a plate to rest for 5 minutes. Serve the chicken warm.
Notes
- The best way to pound your chicken is between two sheets of plastic wrap and using a meat mallet. Make sure you use a flat side of your meat mallet because you do not want to pierce your chicken.
- Do not substitute beef broth with other types of broth, as beef broth gives the sauce a more complex flavor.
- If you do not have Gruyere cheese, you can use cheddar, Edam, or Comte.
Nutrition
Calories: 352kcal | Carbohydrates: 8g | Protein: 35g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 508mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 6mg | Calcium: 360mg | Iron: 1mg
