French Onion Chicken pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every bit of the sauce. It’s also excellent served alongside roasted vegetables or a simple green salad for balance. This recipe is ideal for weeknight dinners when you want something comforting, yet it’s special enough for weekend meals. Leftovers reheat well and often taste even better the next day as the flavors continue to develop. French Onion Chicken is a perfect example of how classic flavors can be reimagined into a hearty, satisfying dish that feels both familiar and elevated.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
3 large onions, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 cup shredded Swiss or provolone cheese
Instructions
Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat and sear the chicken on both sides until golden, then remove and set aside. In the same skillet, melt the butter and add the sliced onions. Cook over medium-low heat, stirring occasionally, for 25–30 minutes until deeply caramelized. Add the garlic and cook for 30 seconds. Pour in the beef broth, Worcestershire sauce, and thyme, scraping up any browned bits from the pan. Return the chicken to the skillet, cover, and simmer for 10–15 minutes until the chicken is cooked through. Sprinkle the cheese over the chicken and onions, cover, and cook until the cheese is melted. Serve hot.
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