Turn your favorite soup into a complete protein-rich meal with French Onion Chicken. Made with broth, onions, butter, chicken, and cheese, the classic soup is getting a total upgrade!
Your favorite soup is becoming a complete meal
Most of us have found ourselves cozied up before a bowl of piping how french onion soup. It is one of the best comfort soups with its thick bread and top layer of perfectly broiled cheese.
But did you know you can take those same flavors (and many of the ingredients) and turn them into a sauce for using on top of chicken? Today I’m showing you how to make french onion chicken for the ultimate protein-rich meal that’s just as cozy as its soup counterpart!
It’s made by topping the chicken with a thick french onion style sauce. You’ll need many of the same ingredients like onions, broth, and cheese, but we’ll add to the recipe with some chicken breasts and an array of seasonings.
French Onion Chicken
Turn your favorite soup into a complete protein-rich meal with French Onion Chicken. Made with broth, onions, butter, chicken, and cheese, the classic soup is getting a total upgrade!
Prep: 15 ; Cook: 40 ; Total: 55 minutes ; Yield 4 servings
Ingredients
- 3 tbsp butter
- 2 large onions, sliced very thin
- 1 cup broth
- 4 medium chicken breasts
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp arrowroot powder (or cornstarch)
- 1 cup grated gruyere cheese (mozzarella works as well)
Instructions
- Preheat oven to 400F.
- In a large skillet, heat 2 tbsp of butter over medium-high heat.
- Once hot, add in all of the sliced onions and 1/4 cup beef broth. Cook for 15-20 minutes or until browned and softened.
- While onions are cooking, pound chicken breasts with mallot or roller until even and thinner that before. Anywhere around 1 inch thick all around.
- Season both sides of chicken with thyme, salt, and pepper.
- Set finished onions aside in a bowl. Add 1 tbsp of butter to skillet and then add chicken.
- Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate and turn down stovetop to medium-low heat.
- In a small bowl, mix together 3/4 cup broth with 1 tbsp arrowroot powder.
- Add onions back to skillet, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
- Add chicken back to skillet and using a spoon, cover the chicken with the onions and sauce.
- Top each chicken breast with finely shredded gruyere cheese.
- Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
Author: Erin ; Category: dinner, lunch, meal-prep, gluten-free, chicken ; Method: stovetop ; Cuisine: American ; Diet: Gluten Free
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