Need a one-pan dinner idea? Try this NEW French Onion Chicken Skillet!
Skillet French Onion Chicken!
Even if you aren’t a fan of onions, there is just something about French Onion flavors that appeal to the crowd!
The onion flavor is definitely mellowed against the chicken, and the chicken has a nice kick that is anything but bland.
This chicken skillet is great for nights you some chicken thawed out (or some from the grocery store in the fridge, ready to go), but don’t have a clue on what sounds good!
I made this dish in a cast iron pan, and if you haven’t invested in one yet it does help to cook evenly.
You can find cast iron at all price points, so it doesn’t have to be something you have to avoid due to the cost. I linked
Cast iron cooks at a nice even temperature, so you don’t have to worry as much about hot and cool spots like you do with regular pans. This is ideal for chicken, since you can really get some dried out chicken if it happens to be sitting on a hot spot on the pan!
How to Make French Onion Chicken!
The first thing you will do is slice your onions and brown them until soft.
Remove the onions to a plate, set aside. You will then brown your chicken breast, about 5 min per side. The chicken will cook thoroughly in the oven, so no need to worry about it reaching done-ness.
After your chicken is cooked, toss all the onions in the cast iron pan right on top of the chicken drippings and tidbits. If any pieces are stuck, no worries!
You will actually de-glaze the pan with your next ingredients. Add the beef broth and when you stir be sure to get all the chicken bits off the bottom of the pan.
The onion mixture will gradually thicken as it cooks. This is one time you want to let it just sit and do it’s thing, rather than hurry it along. The flavors need a chance to meld together well.
After your soup and onion mixture has thickened, return chicken breasts into pan.
Here’s where the recipe really comes together into this beautiful skillet meal!
Add your onions onto each chicken piece and top with provolone.
Put skillet into the hot oven and let chicken finish cooking, around 15 minutes depending up on the size of the cutlets or chicken breasts.
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- Pioneer Woman Slow Cooker
- 3 Pc Buffet Server
- Slow Cooker Liners
- Slow Cooker Seasoning Mixes
- Standing Soup Ladle
This dish is so versatile, I can see us making it a lot in the future.
Print Your Recipe Here:
- 2 large Sweet Onions (sliced and cut in half)
- 4 Tablespoons Butter
- (1) 14-ounce can Beef Broth
- 3 Chicken Breasts (pound to uniform size if needed)
- 2 Tablespoons Olive Oil
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 1/2 Tablespoon Cornstarch (or Flour)
- 3 Slices Provolone Cheese
- 3 Slices Mozzarella Cheese
Preheat oven to 400 degrees
Add butter in an oven safe skillet and heat over medium-high heat until butter starts to melt.
Add onions and cook until onions are translucent and soft. This should take about 15 minutes.
While the onions are cooking rub your chicken with the olive oil and the season it with the Salt, pepper, and thyme.
When the onions are done remove them from the pan and set aside. Add the chicken to the pan and brown on each side, for about 5 minutes each.
Remove chicken from pan and set aside. Add the onions back to the pan and sprinkle the corn starch over the onions. Add beef broth and use a whisk and stir the mixture until the cornstarch is completely dissolved.
When the sauce has thickened add chicken back into skillet. Spoon some the sauce and onions on the chicken.
Add the mozzarella and provolone slices to the top of the chicken. Finish cooking the chicken in the oven for 10-12 minutes or until your chicken is done.
When you serve this meal make sure you spoon plenty of the onion mixture on top of the chicken!
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