Recipe Background
If you love chicken and French onion soup, we have found a recipe collision of epic proportions just for you! Caramelized Chicken is an elegantly easy take on two of your favorite foods! Juicy, cooked-to-perfection chicken breasts are surrounded by a sea of savory onions, boisterous broth, and topped with slices of perfect provolone cheese and snazzy Swiss cheese that complete this mealtime masterpiece! With all this deliciousness baked together, Caramelized Chicken just became the best of both the soup and the chicken worlds combined in one spot! Set the spoon aside, except to grab those extra juices, and cut into one of the best combos you will ever find! It's just so simple and so delicious. And we have to say it... no soup for you... this time anyway!
If you love chicken and French onion soup, we have found a recipe collision of epic proportions just for you! Caramelized Chicken is an elegantly easy take on two of your favorite foods! Juicy, cooked-to-perfection chicken breasts are surrounded by a sea of savory onions, boisterous broth, and topped with slices of perfect provolone cheese and snazzy Swiss cheese that complete this mealtime masterpiece! With all this deliciousness baked together, Caramelized Chicken just became the best of both the soup and the chicken worlds combined in one spot! Set the spoon aside, except to grab those extra juices, and cut into one of the best combos you will ever find! It's just so simple and so delicious. And we have to say it... no soup for you... this time anyway!
Ingredients
- 4 tablespoons butter
- 2 large sweet onions sliced
- 4 chicken breasts pounded to uniform size
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 1/2 tablespoons cornstarch or flour
- 1 (14-ounce) can beef broth
- 4 slices provolone cheese
- 4 slices Swiss or mozzarella cheese
- parsley or fresh herbs to taste, for garnish
Directions
- Preheat the oven to 400 degrees F.
- In a large, oven-safe skillet over medium-high heat, melt the butter.
- Add the onions to the melted butter and cook, stirring frequently, until they are translucent and softened, about 15 minutes.
- Transfer the onions to a medium bowl.
- Season the chicken breasts with the olive oil, the salt, the black pepper, and the thyme.
- In the skillet over medium-high heat, add the chicken breasts and cook, about 5 minutes per side.
- Transfer the browned chicken from the heat and keep warm.
- Add the onions back to the same skillet and sprinkle with the cornstarch, stirring to combine.
- Add the beef broth to the onions and cook, whisking to combine, until the mixture thickens, about 2-3 minutes.
- Add the chicken breasts back to the skillet.
- Place 1 slice of the provolone cheese and 1 slice of the Swiss cheese on top of each of the chicken breasts.
- Bake the chicken breasts, uncovered, until they reach an internal temperature of 165 degrees F and the cheese has melted, about 8-10 minutes.
- Spoon the onions and the sauce over the top of the chicken breasts.
- Garnish the chicken breasts with the parsley and serve.
×