French Onion Chicken Recipes
FRENCH ONION CHICKEN
2-5PP, 2SP blue & purple, 5SP green
Provided by Drizzle
Categories Main meals
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat your olive oil in a large frying pan over medium-low heat, add in your chopped onions and 3 Tbsp of chicken broth. Let onions cook for 45 minutes stirring often.
- When onions are close to being finished you can sear your chicken in a separate frying pan, season breasts with a little salt & pepper, use a little cooking spray and cook 5 minutes on each side over medium heat, set aside.
- Preheat oven to 350F
- When onions are cooked add in thyme and garlic. Add in flour and mix well. Stir in 1/2 cup of your chicken broth and cook for 5 minutes.
- Stir in remaining chicken broth, vinegar and mustard, bring to a boil, the sauce should thicken at this point.
- Place your chicken in a sprayed casserole dish, top with your onion mixture and bake for 20 minutes.
- Remove and add your shredded gouda cheese (can substitute for another cheese if you wish)
- Turn oven to broil and broil for 5 minutes until cheese is melted.
- Serve immediately, makes 4 servings. Can be frozen.
FRENCH ONION CHICKEN
Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
Nutrition Facts : Calories 411 kcal, Carbohydrate 11 g, Protein 42 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 115 mg, Sodium 868 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRENCH ONION CHICKEN
Skillet Chicken with Buttery Caramelized Onion Gravy and Melted Cheeses. A simple, flavorful, 30-minute meal!
Provided by Modern Honey
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
- Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
- Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.
- Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through.
- Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.
Nutrition Facts : Calories 479 kcal, Carbohydrate 18 g, Protein 34 g, Fat 30 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1180 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
FRENCH ONION CHICKEN
Tasty meal for a family on the go. This is one of my go-to meals when it's dinnertime and I haven't had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.
Provided by Pamelia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
- Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 239.3 calories, Carbohydrate 6.9 g, Cholesterol 79.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 630.1 mg, Sugar 1.2 g
CRUNCHY FRENCH ONION CHICKEN
Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!
Provided by Janine S.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
- Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
- Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g
FRENCH ONION CHICKEN BAKE
This French Onion Chicken Bake is so easy to make and lip smacking delicious-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella. Author: thepounddropper.com
Provided by Lindsay Kehl
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
- When onions become soft, place onions on a plate and set aside.
- Using the same skillet, spray the skillet with non stick cooking spray.
- Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
- Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
- Add onions back into the skillet with the chicken breasts.
- Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
- If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
- Place skillet or baking dish in preheated oven.
- Cook for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 208 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 257 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FRENCH ONION CHICKEN
If you love the taste of French Onion Soup, you're going to go crazy over this French Onion Chicken. It's finger-licking good and soon to be a family favorite meal.
Provided by Rob
Categories Dinner
Number Of Ingredients 12
Steps:
- Melt butter in an oven-safe skillet over medium high heat. Add onions and stir while cooking, for about 15 minutes until softened
- Remove from skillet and set aside.
- Season chicken breasts with olive oil, salt, pepper, and fresh thyme. Cook chicken in skillet for about 5 minutes on each side. Move chicken to a plate and cover with a paper towel.
- Return onions to skillet and sprinkle with flour. Stir and cook for about 1 minute before pouring in beef broth. Whisk until thickened
- Add chicken back to skillet and spoon sauce over the chicken.
- Turn oven on to 350 degrees
- Top with one slice of provolone and one slice of swiss for each breast.
- Move to a 350 degree oven and bake until cheese is melted and chicken is cooked through, about 8 to 10 minutes
- Remove from oven and spoon more of the sauce over the chicken. Top with parsley and serve hot.
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SKILLET FRENCH ONION CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 6 mins
- In a large skillet over medium high heat add the oil and sliced onions. Sauté until caramelized 7-10 minutes. Remove and set aside on a plate. Add in the chicken breasts and cook on each side for 3-4 minutes or until cooked throughout and no longer pink. Set aside with the onions.
- Add in the butter and let melt and add the flour and whisk until combined. Add the beef broth, oregano, and thyme and salt and pepper to taste and let simmer for 1-2 minutes until it starts to thicken.
- Reduce heat to a simmer and add chicken and onions back to the dish. Top with shredded Swiss cheese and provolone. Broil for 1-2 minutes until cheese is melted.
FRENCH ONION CHICKEN SKILLET | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 3 mins
- Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
FRENCH ONION CHICKEN - THE COZY COOK
From thecozycook.com
Estimated Reading Time 7 mins
- Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes this go a bit more quickly.)
- (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I always use a large, oven-safe skillet for this recipe to make it easy to transfer from the stovetop to the oven.)
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FRENCH'S CRUNCHY ONION BAKED CHICKEN RECIPE | FRENCH'S
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FRENCH ONION CHICKEN | ONE-PAN DINNER RECIPE - SHELF COOKING
From shelfcooking.com
Estimated Reading Time 6 mins
- Over medium-low heat, melt 2 tbsp of butter and 2 tbsp of EVOO. Cook the onions for 15-20 minutes, or until caramelized and jammy. Stir in garlic and cook for 1 minute longer. Season with salt and pepper, then set aside.
- Season chicken with salt, pepper, and thyme. Increase the heat to medium and drizzle EVOO in the pan if needed. Brown chicken on both sides. Set aside.
- Melt the remaining 2 tbsp of butter and whisk in 2 tbsp of flour. Once smooth, slowly stir in beef broth. Bring mixture to a simmer and return onion mixture and chicken to the pan. Allow the chicken to simmer until fully cooked, flipping once, 5-8 minutes total. Check the sauce to see if it needs seasoning. Top the chicken with swiss cheese, cover with a lid to allow it to melt, and turn off the heat.
FRENCH ONION CHICKEN | THE BLOND COOK
From theblondcook.com
Estimated Reading Time 3 mins
- Melt butter in a large OVEN SAFE skillet over medium high heat. Add onions and season with the remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme.
- Cook, stirring often, (using a wooden spoon) until onions are browned and softened (about 10 to 11 minutes).
FRENCH ONION CHICKEN RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
Estimated Reading Time 6 mins
- Melt butter in a large oven-proof skillet over medium heat. Add the onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.
- Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
- Slowly whisk in beef broth. Add salt, sugar, pepper and thyme sprigs. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thickened. Then remove from skillet and set aside. Remove thyme sprigs.
FRENCH ONION CHICKEN (EASY RECIPE!) | THE ENDLESS MEAL®
From theendlessmeal.com
- Melt the butter in a large frying pan over medium-high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the reduced balsamic over the top then remove the onions from the pan.
- Sprinkle the Italian seasoning, salt, and pepper evenly over both sides of the chicken breasts. Add the chicken to the pan you used to cook the onions. Cook the chicken for 5 minutes on each side then remove them from the pan. (It’s ok if they’re not fully cooked yet.)
- Return the onions to the pan, sprinkle the cornstarch over top, and mix it into the onions. Add the beef broth and stir until the gravy thickens.
- Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes more, until the cheese is melted and the chicken is cooked through.
DELICIOUS FRENCH ONION CHICKEN - LAUREN'S LATEST
From laurenslatest.com
- Place large, nonstick pan over medium heat heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cooked to 165 degrees F. Transfer browned chicken to a plate and cover with foil.
- To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil. Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
- Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn't take too long.) Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.
- Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.
FRENCH ONION CHICKEN THIGHS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
- Melt the butter in a large skillet over medium heat. Add the sliced onions and increase the heat to medium/high, stirring occasionally.
- Add the remaining salt, pepper and 1 teaspoon dried thyme. Continue to cook and stir the onions until they develop a deep golden color (approximately 20 minutes).
FRENCH ONION CHICKEN WITH THE BEST SAUCE!!! (+VIDEO!)
From carlsbadcravings.com
- Prep chicken: Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Cook chicken: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes or until golden (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil, don't wipe out skillet.
- Caramelize onions: Melt 4 tablespoons butter and 1 tablespoon olive oil in the chicken drippings over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and deep golden brown, about 20-25 minutes. Turn down the heat and/or add additional butter/olive oil if the onion start to scorch.
FRENCH ONION BAKED CHICKEN (PURE COMFORT FOOD!) - THE ...
From thechunkychef.com
- Heat a large skillet over MED/MED-HIGH heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring very occasionally.
- After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
- Stir in garlic, cook 1 minute. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
FRENCH ONION CHICKEN (GLUTEN-FREE, PALEO & AIP OPTION ...
From unboundwellness.com
- Using a large oven save skillet, heat the ghee over medium-low heat. Add the onions and 2 tbsp of broth. Saute for 12-15 minutes, stirring often until the onions are caramelized. Set aside.
- Using the same pan, add avocado oil and bring to medium-high heat. Add the chicken to the pan and season with salt, pepper, and garlic powder. Cook for 4-5 minutes on each side or until the chicken is lightly browned. Set aside on a plate.
- Reduce the heat to medium-low and add the onions back to the pan along with the arrowroot starch and 1 cup of broth. Stir and saute until the sauce thickens.
FRENCH ONION CHICKEN | MAMA LOVES FOOD
From mamalovesfood.com
- Heat 2 tablespoons olive oil over medium heat in a large oven safe skillet. Add the onions and season with salt & pepper. Cook the onions until they are soft, brown and caramelized, about 15 minutes. Add the garlic and cook a minute more. Remove onions from pan and set aside.
- In the same skillet, heat the remaining 1 tablespoon oil. Season the chicken breasts with salt, pepper and the Italian seasoning and brown the outside, about 5 to 7 minutes on each side. It's okay if they don't cook through entirely. Remove the chicken from the pan and set aside.
- Pour the broth into the pan and whisk in the flour until smooth. Return the onions and the chicken to the pan and simmer until the broth has started to thicken, about 10 minutes.
DUMP-AND-BAKE FRENCH ONION CHICKEN - THE SEASONED MOM
From theseasonedmom.com
- Season chicken with salt and pepper to taste and place on top of the onion. Add fresh herbs to the dish.
- In a large bowl or measuring cup, whisk together beef broth, olive oil, Dijon mustard, honey, sherry, Worcestershire sauce, dry soup mix, and salt until completely combined.
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