French Onion Chicken Skillet

French Onion Chicken Skillet

This recipe combines the rich flavors of caramelized onions with tender chicken for a delicious one-skillet meal.

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs (thinly sliced)
• 2 tablespoons olive oil
• 2 pounds Vidalia onions (thinly sliced)
• 2 cups beef broth
• 1/2 cup dry white wine (optional)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded Swiss cheese
• Kosher salt and freshly ground black pepper

Cooking Guide:

1. Season the chicken: Pat the chicken dry and season generously with salt and pepper on both sides.
2. Caramelize the onions: Heat the olive oil in a large oven-safe skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 10 minutes. Reduce heat to low and continue cooking, stirring every 10-15 minutes, until the onions are deeply caramelized and golden brown, about 45-60 minutes. (Tip: For faster caramelization, add a pinch of sugar along with the onions at the beginning.)
3. Sear the chicken: Once the onions are caramelized, increase the heat to medium-high. Add the chicken in a single layer and sear for 2-3 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
4. Deglaze the pan (optional): If using white wine, pour it into the hot pan and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, then cook off most of the liquid.
5. Make the sauce: Add the beef broth, thyme, and balsamic vinegar to the pan. Bring to a simmer and cook for 5 minutes. Stir in the flour and cook for another minute, until the sauce thickens slightly.
6. Assemble and bake: Return the chicken to the pan with the onions and sauce. Nestle the chicken pieces into the onions and spoon some of the sauce over them. Sprinkle the top with Gruyère and Swiss cheese. Preheat the oven to broil. Broil the chicken for 2-3 minutes, or until the cheese is melted and bubbly.
7. Serve: Let the dish cool slightly before serving. Enjoy with mashed potatoes, rice, or crusty bread for dipping into the delicious sauce.

Tips:

• For thicker breasts: If using thicker chicken breasts, pound them to an even thickness of about 1/2 inch before cooking.
• Chicken thighs: Bone-in, skin-on chicken thighs can be used instead of breasts. Sear them skin-side down for extra flavor, then remove the skin before adding the broth. Increase the cooking time to 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
• Leftovers: This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.