French Onion Chicken (Print Format)
Chicken, sweet onions, Gruyère, and beef broth combine for a rich, comforting skillet favorite.
# Ingredients:
01 -
3 tablespoons extra-virgin olive oil, divided
02 -
1 large onion, halved and thinly sliced
03 -
2 teaspoons freshly chopped thyme
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
2 cloves garlic, minced
07 -
1 3/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
08 -
1/2 teaspoon dried oregano
09 -
2 tablespoons all-purpose flour
10 -
1 1/2 cups low-sodium beef broth
11 -
1 cup shredded Gruyère cheese
12 -
Freshly chopped parsley, for garnish (optional)
# Steps:
01 -
In a large skillet over medium heat, heat 2 tablespoons olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture. Wipe skillet clean.
02 -
In a large bowl, season chicken with salt, pepper, and oregano, then toss with flour. Heat the remaining olive oil in the same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
03 -
Add beef broth to the skillet and return the caramelized onions. Bring mixture to a boil, then reduce heat and simmer until the chicken is cooked through and the beef broth reduces slightly, about 10 minutes.
04 -
Add shredded Gruyère cheese and cover the skillet with a lid. Cook until the cheese is melted, about 2 minutes. Remove from heat.