French Onion Chicken

I forgot a photo, I know! Sorry! We love French onion soup in our house so this was a fun variation to try. It was pretty good, though I find some chicken recipes just lean toward the bland side. I might try to find a way to marinate this chicken a little more ahead of time instead of having all the flavor come from the onion.

• 3 Tbsp olive oil, divided
• 1 large onion, halved and thinly sliced
• 2 tsp freshly chopped thyme
• kosher salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 1 3/4 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1/2 tsp dried oregano
• 2 Tbsp all-purpose flour
• 1 1/2 cup low-sodium beef broth
• 1 cup shredded Gruyere cheese
• freshly chopped parsley for garnish (optional)

In a large skillet over medium heat, heat 2 Tbsp oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant (about 1 minute). Turn off heat and remove onion mixture. Wipe skillet clean.

In a large bowl, season chicken with salt, pepper, and oregano, then toss with flour. Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.

Add beef broth and return onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes. 

Add Gruyere and cover skillet with a lid. Cook until cheese is melted, about 2 minutes. Remove from heat and garnish with parsley before serving. 

Serves 4

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from www.delish.com