French Onion Chicken with Caramelized Onions and Melted Cheese
Golden chicken breasts with deeply caramelized onions, savory alcohol-free onion sauce, and bubbling melted cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop and Baked
- Cuisine: French-Inspired American
Ingredients
2 large boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon Italian seasoning
1/2 tablespoon garlic powder
1/2 cup all-purpose flour
1/4 cup shredded Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons unsalted butter
1 tablespoon olive oil
3 yellow onions (about 1 1/2 pounds), sliced 1/4-inch thick
1 tablespoon low-sodium soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon ground sage
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 cup low-sodium chicken broth
1 beef bouillon cube, optional
1 teaspoon fresh lemon juice
2 cups shredded mozzarella, Gruyère, Swiss, or provolone
Instructions
1. Slice and pound chicken to about 1/4-inch thickness. Season with salt, pepper, garlic powder, and Italian seasoning.
2. Combine 1/2 cup flour with Parmesan and lightly dredge the chicken.
3. Heat 3 tablespoons oil and 1 tablespoon butter. Sear chicken about 3 minutes per side, then remove.
4. Add remaining butter and oil. Add onions and cook for 5 minutes.
5. Add soy sauce and herbs. Cover and cook over low heat for 30 minutes.
6. Uncover and cook over medium heat for 10 minutes, stirring frequently.
7. Preheat oven to 475°F. Add garlic and cook briefly.
8. Stir in 2 tablespoons flour and cook for 1–2 minutes.
9. Gradually add beef broth, chicken broth, and optional bouillon. Simmer for 3–5 minutes.
10. Stir in lemon juice.
11. Return chicken to skillet and top with cheese.
12. Bake for 15–20 minutes, until bubbly and chicken reaches 165°F.
Notes
This version contains no white wine or alcohol.
Use low-sodium broths and soy sauce to control the salt level.
The beef bouillon is optional.
Mozzarella, Gruyère, Swiss, and provolone all work well.
For extra flavor, combine mozzarella and Gruyère.