Skillet French Onion Chicken with Melted Cheese
Ingredients:
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon Italian seasoning
½ tablespoon garlic powder
½ cup flour
¼ cup Parmesan cheese, shredded
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 tablespoon low sodium soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon ground sage
3 cloves garlic, minced
½ cup dry white wine (e.g., Chardonnay or Pinot Grigio)
2 tablespoons flour
1 cup beef broth
1 cup chicken broth
1 beef bouillon cube
2 cups cheese (Mozzarella, Provolone, or Gruyere)
Directions:
Prepare the Chicken: Cut the chicken into 2-3 thinner slices. Between sheets of plastic wrap, pound to ¼ inch thickness. Season with salt, pepper, garlic powder, and Italian seasoning. Dredge in a mixture of flour and Parmesan. Heat oil and butter in a skillet and sear chicken until golden, about 3 minutes per side. Set aside.
Caramelize Onions: In the same skillet, melt 2 tablespoons butter and 1 tablespoon oil. Add onions, coat with the fat, and cook over medium heat for 5 minutes. Stir in soy sauce, rosemary, thyme, and sage. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. Uncover, raise heat to medium, and cook 10 more minutes.
Make Sauce: Add garlic and wine to the onions, reduce until almost dry. Sprinkle in 2 tablespoons flour, cook for 1-2 minutes. Stir in both broths and the bouillon cube. Bring to a simmer until thickened, about 3-5 minutes.
Bake: Return the chicken to the skillet, top with cheese. Bake in a preheated 475°F oven for 15-20 minutes until the cheese is bubbly and golden. Garnish with fresh thyme if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 604 kcal | Servings: 4 servings