Description
A comforting French-American main course featuring tender, seared chicken breasts topped with deeply caramelized onions and melted Gruyère and mozzarella cheese, baked to perfection in a flavorful sauce made with beef broth, balsamic vinegar, and Worcestershire sauce. This comforting dish combines stovetop caramelization and oven baking for a rich, cheesy meal perfect for weeknights or special dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to season
- 2 tablespoons olive oil
- 2 tablespoons butter
Onion Sauce
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
Cheese Topping
- 1 cup shredded Gruyère cheese (or Swiss)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper evenly on both sides to build flavor.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes on each side until they develop a golden crust. Remove the chicken from the skillet and set aside.
- Caramelize Onions: Reduce the heat to medium and melt the butter in the same skillet. Add the thinly sliced onions, sugar, and a pinch of salt. Cook, stirring often, for 20 to 25 minutes until the onions are deeply caramelized and richly browned.
- Add Aromatics and Deglaze: Stir in the minced garlic and thyme leaves, cooking for 1 minute to release their flavors. If using, sprinkle the flour over the onions and stir to combine. Deglaze the pan by adding balsamic vinegar, Worcestershire sauce, and beef broth, scraping up any browned bits. Let the mixture simmer for 2 to 3 minutes to thicken slightly and meld flavors.
- Combine and Top: Return the seared chicken breasts to the skillet, nestling them into the onion sauce. Spoon the onions and sauce over the top of the chicken evenly. Sprinkle the Gruyère and mozzarella cheeses over the chicken and onions.
- Bake Until Done: Transfer the oven-safe skillet to the preheated oven. Bake for 15 to 20 minutes until the chicken is thoroughly cooked through and the cheese has melted into a golden, bubbly topping.
- Serve: Serve the French Onion Chicken hot, ideally with mashed potatoes, rice, or crusty bread to enjoy the rich sauce.
Notes
- If you do not have an oven-safe skillet, transfer the seared chicken, caramelized onions, and sauce into a baking dish before topping with the cheeses and baking.
- For a gluten-free option, omit the flour or substitute with a gluten-free flour blend.
- Serve alongside mashed potatoes, steamed rice, or crusty bread to soak up the flavorful sauce.
