French Onion Chicken

Recipes

French Onion Chicken

Ingredients

  • For the Chicken:
    • 5 tablespoons unsalted butter, divided
    • 1¼ pounds boneless, skinless chicken breast tenderloins
    • 1½ teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided (plus more for garnish)
  • For the Onion Sauce:
    • 1 large sweet onion, thinly sliced (about 3 cups)
    • 1 tablespoon light brown sugar
    • 2 tablespoons all-purpose flour
    • 1 cup beef broth
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons chopped fresh thyme (plus more for garnish)
  • For Topping:
    • 4 ounces Swiss cheese, shredded (about 1 cup)

Instructions

  1. Cook the Chicken:
    • In a medium (10-inch) oven-safe skillet, melt 1 tablespoon of the unsalted butter over medium heat.
    • Season the chicken tenderloins on all sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
    • Place the chicken in the skillet in a single layer.
    • Cook for about 6 minutes, turning as needed, until lightly browned.
    • Remove the chicken from the skillet and set aside on a plate. (Note: It’s okay if the chicken isn’t fully cooked; it will finish cooking later.)
    • Do not clean the skillet.
  2. Preheat the Broiler:
    • Preheat your oven’s broiler, positioning a rack about 6 inches from the heat source.
  3. Cook the Onions:
    • In the same skillet, melt the remaining 4 tablespoons of unsalted butter over medium-high heat.
    • Add the thinly sliced sweet onion and 1 tablespoon of light brown sugar.
    • Cook, stirring often, until the onions are softened and lightly golden, about 10 minutes.
  4. Make the Sauce:
    • Sprinkle 2 tablespoons of all-purpose flour over the onions.
    • Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
    • Gradually whisk in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce until the mixture is smooth.
    • Stir in 2 teaspoons of chopped fresh thyme, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/2 teaspoon of black pepper.
  5. Finish Cooking the Chicken:
    • Return the browned chicken tenderloins to the skillet, arranging them in an even layer over the onions and sauce.
    • Bring the sauce to a simmer over medium-high heat.
    • Cook for about 2 minutes, stirring and turning the chicken often, until the sauce thickens slightly and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
    • Remove the skillet from the heat.
  6. Broil and Serve:
    • Sprinkle the shredded Swiss cheese evenly over the chicken and onions.
    • Place the skillet under the preheated broiler.
    • Broil for 3 to 5 minutes, or until the cheese is melted and bubbly.
    • Carefully remove from the oven.
    • Garnish with additional freshly ground black pepper and chopped fresh thyme, if desired.
    • Serve hot and enjoy!

Notes

  • Skillet Choice: An oven-safe skillet (like cast iron) is essential for transferring from the stovetop to the broiler.
  • Onion Caramelization: Cooking the onions slowly allows them to caramelize, adding depth of flavor to the dish.
  • Cheese Variation: Gruyère cheese can be used instead of Swiss for a richer flavor.
  • Serving Suggestion: This dish pairs well with mashed potatoes, crusty bread, or steamed vegetables to soak up the delicious sauce.

Enjoy your flavorful French Onion Chicken!