French Onion Chicken

Ingredients

• 2 tbsp butter (divided)
• 2 tbsp oil (divided; such as olive or vegetable oil)
• 2 yellow onions (sliced)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp balsamic vinegar (for caramelizing onions)
• 2 chicken breasts (butterflied and seasoned with salt and pepper)
• 2 tbsp all-purpose flour (plus extra for dredging chicken)
• 2.5 cup beef broth
• 4 oz Gruyère cheese (sliced or shredded)

Steps

1. 1

   Heat a cast iron skillet over medium heat. Add a bit of butter and a bit of oil.

2. 2

   Add the sliced onions to the skillet. Season with salt and pepper.

3. 3

   Lower the heat and add a splash of balsamic vinegar. Continue to cook, stirring occasionally, until the onions are fully caramelized and the vinegar has cooked down to add sweetness.

4. 4

   Remove the caramelized onions from the skillet and set them aside on a plate.

5. 5

   In the same skillet, add another piece of butter and a bit more oil.

6. 6

   Dredge the butterflied and seasoned chicken breasts in flour, shaking off the excess.

7. 7

   Place the chicken in the skillet and sear until golden brown on both sides. Once browned, remove the chicken from the pan and set aside.

8. 8

   Briefly shut off the heat if the pan is too hot. Return the caramelized onions to the skillet.

9. 9

   Add about two tablespoons of flour to the onions. Stir well and cook for a minute to let the raw flour taste cook off.

10. 10

    Slowly pour in two and a half cups of beef broth. Season with a little more salt and pepper.

11. 11

    Place the chicken breasts back into the skillet. Let the sauce simmer and reduce until thickened and the chicken is finished cooking.

12. 12

    Spoon some of the onions and sauce directly on top of each chicken breast.

13. 13

    Top each piece of chicken with a generous amount of Gruyère cheese.

14. 14

    Melt the cheese. You can do this by placing the skillet under a broiler for 1-2 minutes, or use a kitchen torch to melt it until bubbly and brown.

15. 15

    Serve the chicken immediately, spooning extra sauce from the pan over the top.

Notes

Do not skip the Gruyère cheese as it provides the signature French Onion flavor. If you don't have a kitchen torch, finishing the dish in the oven under the broiler is the best way to get a perfect cheese melt.

Nutrition per serving

• main
• chicken
• one-pan
• skillet
• French Onion
• dinner
• comfort food