French Onion Chicken


3 tbsp.extra-virgin olive oil, divided
1large onion, halved and thinly sliced
2 tsp.freshly chopped thyme

Kosher salt

Freshly ground black pepper

2cloves garlic, minced
1 3/4 lb.boneless skinless chicken breasts, cut into 1″ pieces
1/2 tsp.dried oregano
2 tbsp.all-purpose flour
1 1/2 c.low-sodium beef broth
1 c.shredded Gruyère

Freshly chopped parsley, for garnish (optional)


Yields : 4 servings
Prep Time : 0 hours 10 mins
Total Time : 0 hours 45 mins
  1. In a large skillet over medium heat, heat 2 tablespoons 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, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
  2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
  3. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
  4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.
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