French Onion Chicken

Serving Size: 10 servings

For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

Recipe by: Skinnytaste

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1

Recipe Serving Size10 servings

Cooking Tools Required

12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

Ingredients

3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
1.5 tablespoon extra virgin olive oil
5 medium yellow onion thinly sliced
2.5 tablespoon balsamic vinegar or more as needed
2.5 tablespoon Worcestershire sauce
1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
1 cup all-purpose flour or gluten-free flour mix*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper to taste
1.25 teaspoon paprika
1.5 tablespoon unsalted butter
1.25 cup chicken broth

Instructions

In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
If not serving immidiatly, broil before serving.

Reheating Instructions

Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition