Skillet French Onion Chicken

Ingredients

• 3 tbsp unsalted butter
• 1.5 lb yellow onions (About 3 medium; thinly sliced (about 6 cups).)
• 2 tsp fresh thyme leaves (Divided; plus more for garnish.)
• 0.5 tsp black pepper (Divided; plus more for garnish.)
• 0.5 tsp granulated sugar
• 1.75 cup lower-sodium beef broth (Divided.)
• 4 chicken breast cutlets (4 ounces each.)
• 0.333 cup all-purpose flour
• 2 tsp onion powder
• 0.5 tsp kosher salt
• 1 tbsp olive oil
• 0.25 cup dry sherry
• 1 tbsp beef bouillon paste (Such as Better Than Bouillon.)
• 4 oz Gruyère cheese (Shredded (about 1 cup).)
• 1 oz Parmesan cheese (Grated (about 1/4 cup).)
• crusty bread (For serving.)

Steps

1. 1

   Melt the butter in a large cast-iron skillet over medium heat. Add the sliced onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until the onions are translucent, about 3 minutes.

2. 2

   Add 1/2 cup of the beef broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onions are soft, about 18 minutes.

3. 3

   Sprinkle the sugar over the onions. Cook uncovered over medium-high heat, stirring often, until the edges are lightly browned, 4 to 5 minutes.

4. 4

   Transfer the onions to a plate. Rinse and wipe the skillet clean.

5. 5

   Season the chicken cutlets with the onion powder, salt, remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Put the flour in a shallow dish. Dredge the cutlets one at a time, shaking off excess flour, and set them on a plate.

6. 6

   Heat the olive oil in the skillet over medium heat. Working in two batches, add two chicken cutlets at a time. Cook, turning once halfway through, until golden brown, 5 to 6 minutes total per batch. Transfer to a plate and repeat with the remaining cutlets.

7. 7

   Preheat the oven to broil, with the rack 5 inches from the heat source.

8. 8

   Add the sherry to the skillet, scraping up any browned bits. Simmer until slightly reduced, about 2 minutes.

9. 9

   Stir in the remaining 1 1/4 cups beef broth and the bouillon paste until combined. Cook, stirring often, until the sauce is slightly thickened, about 4 minutes.

10. 10

    Return the chicken cutlets to the sauce. Top each cutlet with 1/2 cup caramelized onions, 1/4 cup Gruyère, and 1 tablespoon Parmesan.

11. 11

    Broil until the cheese is melted and lightly golden brown, 3 to 4 minutes.

12. 12

    Garnish with additional black pepper and fresh thyme leaves. Serve with crusty bread.

Notes

The test-kitchen note says keeping the onions covered as much as possible helps them soften faster. Refrigerate leftovers in an airtight container for up to three days.

Nutrition per serving

• dinner
• main course
• French-inspired
• skillet
• broiled
• chicken
• comfort food