French Onion Chicken
This one is going to be a regular in your rotation. It is perfect for using up extra onions, goes well with just about any side, and the result is jammy caramelized onions and beefy gravy on top of juicy chicken covered in cheese. It is a dream!
- 4 boneless, skinless chicken breasts
- 2 large onions, thinly sliced
- 4 cloves garlic, finely minced
- 2 tbsp flour
- 3 cups beef broth
- ¼ cup butter, divided
- 2 tbsp EVOO
- ¼ tsp thyme
- 1 cup Swiss cheese, shredded
Over medium-low heat, melt 2 tbsp of butter and 2 tbsp of EVOO. Cook the onions for 15-20 minutes, or until caramelized and jammy. Stir in garlic and cook for 1 minute longer. Season with salt and pepper, then set aside.
Season chicken with salt, pepper, and thyme. Increase the heat to medium and drizzle EVOO in the pan if needed. Brown chicken on both sides. Set aside.
Melt the remaining 2 tbsp of butter and whisk in 2 tbsp of flour. Once smooth, slowly stir in beef broth. Bring mixture to a simmer and return onion mixture and chicken to the pan. Allow the chicken to simmer until fully cooked, flipping once, 5-8 minutes total. Check the sauce to see if it needs seasoning. Top the chicken with swiss cheese, cover with a lid to allow it to melt, and turn off the heat.
Serve and enjoy!