French Onion Chicken Bake

Seared chicken simmered in a caramelized onion and beef broth sauce, then topped with broiled Gruyère.

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Course: Main Course

Cuisine: American

Keyword: French onion chicken bake

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Ingredients

2 boneless skinless chicken breasts about 1 ½ pounds, halved horizontally
1 teaspoon salt divided
½ teaspoon black pepper divided
½ teaspoon garlic powder
3 tablespoons all-purpose flour divided
2 tablespoons olive oil
2 tablespoons unsalted butter
2 yellow onions large, thinly sliced
1 teaspoon granulated sugar
2 cloves garlic minced
1 teaspoon fresh thyme chopped, plus more for garnish
½ cup dry white wine or additional beef broth
1¼ cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 ounces Gruyère cheese shredded

Instructions

Season chicken with ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Dust both sides with 2 tablespoons flour.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side, until golden but not cooked through. Transfer to a plate.
Reduce heat to medium-low. Add butter, onions, sugar, and remaining ½ teaspoon salt. Cook 25 to 30 minutes, stirring often, until deep golden, adding a tablespoon of water if the pan becomes dry.
Add garlic and thyme; cook 30 seconds. Stir in remaining 1 tablespoon flour; cook 1 minute.
Add wine; simmer 2 minutes. Stir in beef broth, Worcestershire sauce, Dijon mustard, and remaining ¼ teaspoon pepper. Simmer 3 to 4 minutes.
Return chicken and juices to the skillet. Cover and simmer over medium-low heat 8 to 12 minutes, until chicken reaches 165°F.
Preheat broiler. Top chicken with Gruyère and broil 1 to 3 minutes, until melted and lightly browned. Garnish with thyme.

Notes

Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months and thaw overnight in the refrigerator. Reheat covered on the stovetop or in the microwave until hot throughout.

If your skillet is not oven-safe, cover the pan after adding the cheese and let it melt for 1 to 2 minutes.

The onions and sauce can be made 1 day ahead. Reheat them before adding the seared chicken, and broil the cheese just before serving.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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