Skillet French Onion Chicken – Skinnytaste
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If you love caramelized onions and melted cheese, you’ll love this Skillet French Onion Chicken, a great way to spice up chicken breasts!
Skillet with French onion chicken
I’m more of a dark meat girl so my chicken breast recipes really need a spice up to make them taste delicious! Skinny chicken breast chops are simmered and topped with caramelized onions and melted Gruyere cheese in this French Onion Chicken recipe. These are so wonderful and easy to make. For more chicken breast recipes, try these Spicy Vodka Chicken Parmesan, Bacon Wrapped Air Fryer Chicken Breasts, and Spinach and Feta Stuffed Chicken Breasts. And for more French Onion Recipes, don’t miss my French Onion Soup and French Dip Sandwich.
French Onion Chicken Ingredients
Chicken: You will need four boneless, skinless chicken chops. If they aren’t evenly thin, sandwich them between sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy skillet. Season the chops with salt and pepper. Onions: Thinly slice two yellow onions. Sauce: Worcestershire sauce, balsamic vinegar. Thyme: Dried or fresh thyme will work. Gruyere: Grate three ounces of Gruyere to make about one cup. Dredge Mixture: Flour, Salt, Smoked Paprika Powder. Butter: Cook the chicken breasts in melted butter.
How to make French Onion Skillet Chicken
Cook the onions: Heat the oil in a large nonstick (preferably ovenproof) skillet over medium-high heat. Add the onions, increasing the heat to medium-high, stirring frequently until they start to brown around the edges. If they stick, pour in some water to deglaze the pan. Simmer: Reduce heat to medium-low, add vinegar, Worcestershire, and thyme and cook until onions are tender, 20 to 30 minutes
are tender. Place the onion mixture in a bowl, set aside and wipe out the pan. Dredge the chicken: Whisk together the flour, salt, and paprika in a wide, shallow bowl. Toss the chops in the mixture and shake off the excess. Cook the chops: Melt the butter in a skillet over medium-high heat, place the chicken in the pan, then reduce the heat to medium-high. Cook the chicken for three minutes, then turn it over. Top each piece with caramelized onions and cheese. Cook for another three minutes. Melt the cheese: If your pan is ovenproof, place in the oven and broil for a minute or two. If not, cover the pan and cook until the cheese is bubbling and brown.
What to serve with French Onion Chicken
This French Onion Chicken Breast goes well with so many side dishes. Some ideas include rice, a large salad, broccolini, asparagus, or roasted radishes.
How to Freeze French Onion Chicken
Leftover chicken can be kept refrigerated for up to four days. You can also freeze the chicken breasts for up to three months. Thaw them in the fridge overnight to reheat and reheat in the microwave until warm.
More Chicken Recipes You’ll Love:
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French Onion Chicken
335 calories 33.5 protein 16.5 carbohydrates 14.5 fats
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 1 hour
4 skinless, boneless chicken chops (16 to 20 ounces total)2 teaspoons olive oil2 medium yellow onions, thinly sliced1 tablespoon balsamic vinegar, or more as needed1 tablespoon Worcestershire sauce½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves3 ounces Gruyere cheese, coarsely grated ( about 1 cup)½ cup all-purpose flour or gluten-free flour mix*1 teaspoon kosher salt pepper, to taste½ teaspoon paprika2 teaspoons unsalted butter1/2 cup chicken broth
In a large non-stick pan, heat the oil over medium-high heat.
Add the onions and 1/4 teaspoon salt, increase the heat to medium-high and cook, stirring frequently, until just beginning to brown on the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue cooking, stirring occasionally, for 20 to 25 minutes or until onions are very soft. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the pan.
If the chicken isn’t evenly thin, sandwich it between sheets of plastic wrap and pound it with a meat mallet or the bottom of a heavy skillet until thin but still intact. Season with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Place a large nonstick skillet over medium-high heat and melt 1 teaspoon butter.
Toss two of the chicken chops in the seasoned flour, then shake off the excess and place side by side in the pan.
Cook the chicken for 3 minutes or until lightly browned, then turn and cook for an additional 3 minutes. Set aside on a plate and repeat with the remaining butter and chicken. Put aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add to skillet and beat over low heat until thickened, 1 minute. Fold in the rest of the flour.
Return the chicken to the pan, top with the onions and cheese and cover. Cook on low until cheese is melted and bubbling, 3 to 5 minutes.
*Ends up using only about 1 tablespoon, ni reflects amount used.
Serving: 1 serving Calories: 335kcal Carbohydrates: 16.5g Protein: 33.5g Fat: 14.5g Saturated Fat: 6g Cholesterol: 111.5mg Sodium: 570.5mg , fiber: 1.5 g, sugar: 9.5 g