Description
French Onion Chicken features tender, thin chicken cutlets topped with rich caramelized onions and melted Gruyère cheese, all simmered in a flavorful chicken broth sauce. This dish brilliantly combines the essence of classic French onion soup with a satisfying chicken main course.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken cutlets, (16 to 20 ounces total)
- 1 teaspoon kosher salt
- pepper, to taste
- 1 teaspoon unsalted butter
- 1 teaspoon unsalted butter
Onion topping
- 2 teaspoons olive oil
- 2 medium yellow onions, thinly sliced
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar, or more as needed
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
Breading and sauce
- 1/2 cup all-purpose flour, or gluten-free flour mix
- 1 teaspoon kosher salt (for flour)
- 1/2 teaspoon paprika
- 1/2 cup chicken broth
Cheese
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
Instructions
- Caramelize Onions: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the thinly sliced onions and 1/4 teaspoon salt. Increase the heat to medium-high and cook, stirring frequently, until the onions start to brown around the edges.
- Simmer Onions with Flavorings: Reduce heat to medium-low and add 1 tablespoon balsamic vinegar, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon dried thyme. Continue cooking, stirring occasionally, for 25 minutes or until onions are very tender. Add 1 to 2 tablespoons water to deglaze the pan. Remove onions and set aside. Wipe out the skillet.
- Prepare Chicken Cutlets: If chicken cutlets are uneven in thickness, place each between two sheets of plastic wrap and pound with a meat tenderizer or heavy pan bottom until thin but still intact. Season both sides with 1 teaspoon kosher salt and black pepper to taste.
- Prepare Breading: In a wide shallow bowl, whisk together 1/2 cup flour, 1 teaspoon kosher salt, and 1/2 teaspoon paprika.
- Cook Chicken: Set skillet over medium heat and melt 1 teaspoon unsalted butter. Dredge two chicken cutlets in the flour mixture, shaking off excess, and place side by side in the pan. Cook 3 minutes until lightly browned, then flip and cook an additional 3 minutes. Remove and keep warm. Repeat with remaining butter and chicken cutlets.
- Make Sauce: In the same skillet, combine 1/2 cup chicken broth with 1 tablespoon of the reserved flour mixture and whisk over low heat for 1 minute until thickened. Discard the remaining flour mixture.
- Combine and Melt Cheese: Return chicken cutlets to skillet, spoon caramelized onions evenly over the top, then sprinkle with 3 ounces grated Gruyère cheese. Cover and cook on low heat for 3 to 5 minutes until cheese melts and bubbles.
Notes
- Use gluten-free flour mix if needed to keep it gluten-free; only about 1 tablespoon is used in the sauce.
- Pounding chicken evenly ensures uniform cooking and tenderness.
- Adjust balsamic vinegar quantity based on desired tanginess.
- For richer flavor, you can substitute chicken broth with beef broth.
- Serving with a side of roasted vegetables or a green salad complements the dish well.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
