Recipe Background
French Onion is the soup of choice at some of the finest dining establishments in the world. Now, you can bring a touch of that elegance to your home cooking! Elegant French Onion Chicken is juicy chicken breasts simmered in a savory, homemade onion sauce and topped with tasty, melted Gruyère cheese for a one-of-a-kind experience. Bring French fanciness to your kitchen and let Elegant French Onion Chicken transform into a special occasion in your kitchen!
French Onion is the soup of choice at some of the finest dining establishments in the world. Now, you can bring a touch of that elegance to your home cooking! Elegant French Onion Chicken is juicy chicken breasts simmered in a savory, homemade onion sauce and topped with tasty, melted Gruyère cheese for a one-of-a-kind experience. Bring French fanciness to your kitchen and let Elegant French Onion Chicken transform into a special occasion in your kitchen!
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken breast boneless and skinless, split in half lengthwise
- 1 teaspoon salt plus more, to taste
- 1/4 teaspoon black pepper plus more, to taste
- 4 large yellow onions sliced 1/4-inch-thick
- 4 cloves garlic finely minced
- 1 tablespoon arrowroot starch
- 1 cup low-sodium chicken broth
- 1/2 tablespoon fresh thyme chopped, plus more, to taste, for garnish
- 8 ounces Gruyère cheese shredded
Directions
- On the stovetop over medium-high heat, place a large oven-safe braising pan with a lid.
- Add the olive oil to the heated braising pan and allow it to become hot.
- On a large platter, add the chicken breast halves and generously season them using 1 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Add the seasoned chicken breast halves to the heated olive oil and cook until they are golden-brown and reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Transfer the cooked chicken breast halves to a clean plate and cover to keep them warm.
- Lower the stovetop heat to medium-low.
- In the same braising pan, add the onions.
- Cover the pan and cook the onions, while stirring about every 5 minutes, until golden-brown, about 20-30 minutes.
- Add the garlic and cook, while stirring frequently, until it is fragrant, about 1 minute.
- Evenly sprinkle the arrowroot starch over the onion mixture and stir until well-combined.
- Add the chicken broth, 1/2 tablespoon of the thyme, the extra salt, and the extra black pepper to the onion mixture and stir until well-combined.
- Raise the stovetop heat to medium-high.
- Bring the onion mixture to a simmer, uncovered, and cook until thickened slightly, about 3-5 minutes.
- Preheat the broiler.
- Transfer the onion mixture from the stovetop to a wire rack.
- Add the cooked chicken breast halves to the onion mixture and evenly spoon the onion mixture over each of the chicken breasts.
- Sprinkle the chicken breast mixture with the Gruyère cheese.
- Broil until the cheese is melted, about 2 minutes.
- Serve garnished with the extra thyme.
×