French Onion Chicken #maindish #dinner

French Onion Chicken #maindish #dinner

Lumps of chicken hurled in a thick french onion sauce stacked with sautéed Vidalia onions and liquefied Swiss cheddar. This is incredible served over cuts of french bread, egg noodles or rice.

Quite a while back I was not a devotee of French Onion Soup. It's interesting on the grounds that it wasn't that I didn't care for it, I just never attempted it. One day I gave in lastly attempted it. It was extraordinary. For what reason did I hold up so long to attempt a warm bowl of French Onion Soup stacked with delicate onions, a thick cut of dried up bread finished with ooey, gooey dissolved cheddar.

Presently it's one of my most loved soups, particularly in the fall. I want to make it on a cool fall Sunday while we are watching football. It's only one of those great solace sustenances that never gets old.

Also try our recipe Garlic Parmesan Chicken

French Onion Chicken #maindish #dinner

An easy recipe for French Onion Chicken. Chunks of tender chicken tossed in a thick french onion gravy loaded with sautéed Vidalia onions and melted Swiss cheese.


  • 2 pounds Vidalia onions peeled and sliced
  • 1/3 cup olive oil
  • 2 teaspoons balsamic vinegar
  • 2 pounds boneless skinless chicken breast, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Swiss cheese
  • 1 baguette sliced


  1. Heat 1/4 cup olive oil in a large oven safe skillet over medium heat.
  2. Add onions and stir to coat with oil. Sprinkle with a pinch of salt.
  3. Cook onions, stirring occasionally to avoid burning until onions are tender and slightly caramelized, about 20 minutes.
  4. Stir in balsamic vinegar and cook for another 1-2 minutes.
  5. Place cooked onions in a small dish and set aside.
  6. Return skillet to stove over medium heat and add remaining olive oil.
  7. Season chicken with salt, pepper and thyme.
  8. Add chicken and cook until all sides are brown and cooked thoroughly.
  9. Remove chicken from skillet.
  10. Increase temperature to high. Add in beef broth and deglaze skillet.
  11. Reduce temperature back to medium. Gradually whisk in flour until broth is thicken. Season with a pinch of salt, pepper and thyme.
  12. Stir in cooked chicken and onions until combined with beef gravy.
  13. Sprinkle with Swiss cheese and place in a 350 degree oven for about 10 minutes until cheese in melted and bubbly.
  14. Sprinkle with a pinch of thyme if desired.
  15. To serve, place a few baguette slices in a shallow bowl. Top with chicken and gravy. Serve warm.

Recipe Notes
Alternatively you could serve over cooked egg noodles or rice.

Read more our recipe Coconut Crusted Chicken

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