Description
Comforting french onion chicken blends classic French flavors with hearty protein. Rich caramelized onions and melted gruyère cheese create a delectable meal you’ll savor with pure culinary delight.
Ingredients
Scale
- 1.5 lb (680 g) chicken cutlets or breasts (trimmed of visible fat and skin)
- 1 cup Swiss or Gruyere cheese (shredded)
- 4 large onions (thinly sliced)
- 4 cloves garlic (finely minced)
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) olive oil
- 2 cups (480 ml) low-sodium chicken broth
- 2 tablespoons (30 ml) Dijon or ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon fresh thyme
- 1 pinch or 2 of brown sugar
- sea salt or kosher salt
- fresh black pepper
- cooked couscous, rice, quinoa, mashed potatoes, or egg noodles for serving
Instructions
- Caramelize Onions: In a large oven-proof skillet, melt butter with oil over medium-low heat. Add onions, seasoning with salt, pepper, and sugar. Slowly cook for 50-55 minutes, stirring consistently until deep golden-brown, adding extra butter if needed to prevent sticking.
- Infuse Aromatics: Incorporate minced garlic and dried thyme into caramelized onions. Sauté for 1-2 minutes until fragrant, releasing intense herb and garlic notes throughout the kitchen.
- Create Sauce Base: Pour chicken broth into the skillet, scraping browned bits from the pan. Whisk in Dijon mustard and adjust seasoning, creating a rich, flavorful foundation for the dish.
- Poach Chicken: Nestle chicken cutlets into the sauce, partially submerging them. Cover and simmer for 15-30 minutes until internal temperature reaches 165°F, ensuring tender and fully cooked meat.
- Cheese Gratinée: Position oven rack near broiler and preheat to high. Sprinkle fresh thyme leaves over chicken, then generously top with grated Gruyère or Swiss cheese. Broil 2-3 minutes until cheese melts with golden-brown crispy edges.
- Serve and Enjoy: Allow dish to rest 3-4 minutes. Plate over couscous, rice, mashed potatoes, quinoa, or egg noodles. Serve with crusty bread to absorb the luxurious, savory sauce.
Notes
- Master Caramelization Technique: Patience is key when caramelizing onions; low and slow cooking for 50-55 minutes develops deep, rich flavor without burning.
- Prevent Burning Trick: Stir onions consistently and add extra butter if they start sticking to prevent scorching and ensure perfect golden-brown color.
- Cheese Melting Precision: Watch broiling closely for 2-3 minutes to achieve perfectly melted cheese with crispy golden edges without burning.
- Temperature Safety Check: Always ensure chicken reaches internal temperature of 165°F (74°C) to guarantee safe and juicy meat throughout the dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking, Sautéing, Simmering, Broiling
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg