French onion chicken is a delicious one-pot meal and ready in under 30 minutes. These chicken breasts are smothered in low and slow-cooked caramelized onions and topped with melted provolone cheese. No store-bought canned french onion soup is used to make this. You are going to lick your plate clean! This is probably BY FAR THE best chicken recipe I’ve made in quite some time. If you love caramelized onions or French Onion soup then you will also love this chicken dish. Weeknight dinners can’t get any more flavorful with this french onion chicken! You will want to add this recipe to your list of favorite recipes Fall is quickly approaching and this dish for French Onion Chicken is going to be one that you are going to make or try when the temperature starts dropping. For more delicious chicken recipes try these recipes: Slow Cooker Chicken and Gravy or Slow Cooker Crack Chicken
One Pan French Onion chicken
The best part about this dish is that everything is made in one pan and it is easy cleanup. Use a nonstick skillet so that you don’t have to spend time scrubbing the pan after everything is cooked.
What gives French Onion Chicken so much flavor?
Taking the time to properly make caramelized onions is what gives this dish so much more flavor. Seriously. Do not use canned soup for this or try to substitute anything else. Low and slow is the way to go. This dish isn’t considered quick and easy because caramelized onions take a good 20 minutes to make. Caramelized onions are a low and slow cooking process. If you have never made caramelized onions before all you need is a good non stick skillet, some butter or olive oil, and onions. Next, all you need is to be patient. You kind of have to babysit the caramelized onions because they need to be stirred every few minutes. If you find the pan getting to be kind of dry add a couple of tablespoons of water at a time.
How to Make French Onion Chicken Skillet
Add butter to pan. Melt.Add sliced onions and 3 tablespoons of beef broth.Cook the onions on low heat (between 1 and 5) for 20 to 30 minutes or until they are caramelized.Remove the onions from the pan and transfer them to a dish.In order for the chicken to cook evenly all at once, the thickness of each chicken breast should all be the same size. Pound them out evenly with a rolling pin or meat Mallet.Season chicken with salt, pepper, and olive oil. Add the chicken to the skillet and cook 5 to 7 minutes on each side. When chicken is done it should register at 165 degrees or no longer be pink in the middle. If the chicken is not done cooking yet, it will continue cooking when you place it back in with the sauce. Remove the chicken from the skillet and set them aside. Add the French onions to the skillet again with 2 tablespoons of cornstarch and 1 cup of beef broth. Whisk until everything is combined. The sauce should start to thicken after 2 minutes. Place the chicken back in the skillet and let it continue cooking in the sauce. 3 to 4 minutes. Lay one slice of provolone cheese on top of each chicken breast and cover the pot with a lid. Melt the cheese with the lid on top. Garnish the chicken with more cracked black pepper or chives.
Tips for French Onion Chicken
This French Onion Chicken is Low Carb, Keto, and WW friendly! 3 smart points on WW Freestyle 8 net carbs for Keto and Low Carb diets. Skip the corn starch for a more Keto friendly version or use less cornstarch than what the recipe calls for. When making this dish make sure your chicken breasts are evenly sized. You can pound them out with a meat mallet or rolling pin. Cover the chicken up with plastic wrap for no messes and easy cleanup!You might be tempted to make for sauce for this dish because it is so decadent and divine! Feel free to double the recipe. Next time, I’m going to.
Other Chicken Dishes
Slow Cooker Chicken and Gravy How to Brine Chicken Chicken Mozzarella Pasta Instant Pot BBQ Chicken Grilled Chicken Burgers 4.8 from 5 reviews
1 tablespoon of butter 2 medium sliced onions, yellow or white 3 tablespoons beef broth
Chicken and Sauce:
4 boneless skinless chicken breasts 2 teaspoons of olive oil Salt and pepper 1 cup of fat-free beef broth (reduced sodium)
2 tablespoons of cornstarch
4 slices of Sargento Ultra Thin provolone cheese slices 2 tablespoons of freshly chopped chives (optional)
