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French Onion Chicken

French Onion Chicken

4.92 from 183 votes
If you love caramelized onions and melted cheese, you will love this Skillet French Onion Chicken, a great way to jazz up chicken breasts!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 4 boneless skinless chicken cutlets ((16 to 20 ounces total))
  • 2 teaspoons olive oil
  • 2 medium yellow onions (thinly sliced)
  • 1 tablespoon balsamic vinegar (or more as needed)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 3 ounces Gruyère cheese (coarsely grated (about 1 cup))
  • ½ cup all-purpose flour (or gluten-free flour mix*)
  • 1 teaspoon kosher salt
  • pepper (to taste)
  • ½ teaspoon paprika
  • 2 teaspoons unsalted butter
  • 1/2 cup chicken broth

Instructions

  • In a large nonstick skillet heat the oil over medium heat.
  • Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
  • Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
    Caramelized Onions
  • If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
  • In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
  • Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
  • Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan. 
  • Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
  • Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
  • Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling.

Video

Notes

*only about 1 tablespoon gets used in the end, n.i. reflects the amount used.

Nutrition

Serving: 1piece, Calories: 335kcal, Carbohydrates: 16.5g, Protein: 33.5g, Fat: 14.5g, Saturated Fat: 6g, Cholesterol: 111.5mg, Sodium: 570.5mg, Fiber: 1.5g, Sugar: 9.5g
- WW Points: 6