One-Pan French Onion Chicken Skillet
Tender, golden-seared chicken breasts smothered in a rich, deeply caramelized onion and beef pan sauce, finished under the broiler with a bubbling, melted blanket of nutty Gruyère and Parmesan cheese.
Ingredients
- •1.5 lb boneless, skinless chicken breasts, sliced horizontally into cutlets
- •1 teaspoon kosher salt, divided
- •0.5 teaspoon freshly cracked black pepper, divided
- •2 tablespoon olive oil
- •2 tablespoon unsalted butter
- •3 large yellow onions, halved and thinly sliced
- •3 garlic cloves, minced
- •1 tablespoon fresh thyme leaves, chopped
- •0.5 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- •1 tablespoon all-purpose flour
- •1 cup low-sodium beef bone broth or beef broth
- •1 teaspoon Worcestershire sauce
- •1.5 cup Gruyère cheese, freshly shredded
- •0.25 cup Parmigiano-Reggiano, freshly grated
- •1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
- 1.
Pat the chicken cutlets thoroughly dry with paper towels and season both sides evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- 2.
Heat olive oil in a large, oven-safe cast iron or heavy stainless-steel skillet over medium-high heat. Once shimmering, add the chicken in a single layer and sear without moving for 3 to 4 minutes per side until golden brown. Transfer chicken to a warm plate (it does not need to be fully cooked through yet).
- 3.
Reduce heat to medium-low and melt the unsalted butter in the same skillet. Add the sliced onions along with the remaining 1/2 teaspoon of kosher salt. Cook, stirring occasionally, for 20 to 25 minutes until the onions soften, collapse, and develop a deep, sweet, golden-brown caramel color. If the pan dries out or browns too quickly, stir in 1-2 tablespoons of water.
- 4.
Stir in the minced garlic and fresh thyme leaves; cook for 1 minute until fragrant.
- 5.
Pour in the dry white wine to deglaze the skillet, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Simmer for 2 to 3 minutes until the liquid has reduced by half.
- 6.
Sprinkle the all-purpose flour over the caramelized onions and stir continuously for 1 minute to coat and cook out the raw flour taste.
- 7.
Slowly whisk in the beef broth and Worcestershire sauce, along with the remaining 1/4 teaspoon of black pepper. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens into a glossy, rich gravy.
- 8.
Nestle the seared chicken cutlets and any accumulated resting juices back into the skillet, spooning some of the caramelized onions and sauce over each piece. Simmer for 2 to 3 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- 9.
Preheat the oven broiler to HIGH. Evenly scatter the shredded Gruyère and grated Parmigiano-Reggiano over the chicken and onions.
- 10.
Transfer the skillet to the oven, positioned 6 inches beneath the broiler element. Broil for 2 to 4 minutes, watching closely, until the cheese is completely melted, bubbling vigorously, and browned in spots.
- 11.
Carefully remove the skillet from the oven using heat-proof mitts. Let rest for 5 minutes, garnish with chopped parsley and additional fresh thyme, and serve hot.
Tips
- 💡Do not rush caramelizing the onions: Cooking them slowly over medium-low heat allows the natural sugars to develop properly, which creates the signature French onion flavor.
- 💡For the best melt and flavor, shred the Gruyère cheese from a block rather than buying pre-shredded cheese, which contains anti-caking agents that hinder a smooth melt.
- 💡If you prefer cooking without alcohol, replace the white wine with an equal amount of additional beef broth mixed with 1 teaspoon of apple cider vinegar or white wine vinegar.
- 💡Serve this skillet meal alongside a crusty French baguette, buttered egg noodles, or creamy mashed potatoes to soak up the luxurious onion gravy.
Recipe from TheCookbook.ai
Created by Basil Roux