French Onion Soup Chicken Skillet
This French onion soup chicken is a cozy skillet dinner with caramelized onions, melty cheese, and tender chicken in a rich beef broth sauce.
Servings: 4
Calories: 397kcal
Ingredients
For the chicken
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1 tablespoon avocado or olive oil
For the onions
- 1 tablespoons butter or avocado oil
- 3 medium yellow onions, thinly sliced
- 2 teaspoons minced garlic
- ½ teaspoon kosher salt + more to taste
- ¾ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 ½ cups low-sodium beef broth
- 2 teaspoons cornstarch or arrowroot powder
- 1 tablespoon water
To finish
- 1 cup shredded swiss or mozzarella cheese (or Gruyère for a more traditional flavor)
Instructions
- Butterfly each chicken breast (slice in half so the chicken breast is half of the original thickness) and season with salt and pepper.
- In a large oven safe skillet, heat the oil over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown (it doesn’t need to be fully cooked through yet). Remove and set aside.
- In the same skillet, lower the heat to medium. Add butter or oil and sliced onions. Cook, stirring often, for 15–20 minutes until onions are soft, golden, and caramelized. If the pan gets dry, add a splash of broth or water.
- Add the garlic, salt, thyme, pepper, and balsamic vinegar. Let it cook for 1–2 minutes, scraping up any bits stuck to the bottom of the pan. Add the beef broth and bring to a simmer.
- In a small bowl, mix the arrowroot or cornstarch and cold water. Slowly pour the mixture into the pan, stirring as you add. Add the chicken breasts back into the pan and simmer until the chicken is fully cooked through and reaches 165 degrees.
- Turn the oven on broil. Sprinkle the cheese on top of the pan and place in the oven. Broil for 2-3 minutes, until the cheese is melted and golden brown. If you do not have an oven safe pan, put the lid on top of your pan for 2-3 minutes to melt the cheese. Remove from the oven and enjoy!
Notes
- Save time/prep ahead:
- Prep the onions in advance: Slice them up to 2 days ahead and store in an airtight container in the fridge.
- Pre-cook the onions: You can fully caramelize the onions earlier in the day (or the day before). Rewarm them in the skillet before adding the chicken back in.
- Pre-slice chicken: Use chicken breast cutlets or slice full breasts ahead and refrigerate until ready to cook.
- Shred your cheese early: Keep the grated gruyere, Swiss, or mozzarella in a container in the fridge for quick assembly.
- Make it a faster meal: Start the onions over medium heat, then lower as they soften. This speeds up the caramelization process without sacrificing flavor.
- This recipe is gluten free. It is dairy free with the use of oil instead of butter and the omission of cheese.
- The recipe can be found on My Fitness Pal by searching "BWB French Onion Soup Chicken." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 11g | Protein: 47.3g | Fat: 17.8g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.2g | Cholesterol: 144mg | Sodium: 876mg | Potassium: 745mg | Fiber: 1.5g | Sugar: 4.1g
