One-Pan French Onion Chicken (Cheesy & Delicious!)
A comforting one-pan skillet meal that captures all the rich, savory flavors of classic French Onion Soup in a hearty chicken dinner. This recipe features thin chicken breasts, dredged in seasoned gluten-free flour, which are pan-seared until golden. The star of the dish is the deeply caramelized onions, which are slow-cooked in the same skillet. A simple pan sauce is made by deglazing with chicken broth and Dijon mustard. The dish is brought together by topping the chicken with the sweet caramelized onions and a generous layer of melted Gruyère cheese, and is served over wild rice.
Ingredients
- 2 large yellow onions, sliced
- 2 Tablespoons butter
- 1/4 teaspoon salt
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 cup shredded Gruyère cheese
- 2 large chicken breasts, sliced in half horizontally to make 4 thin cutlets
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 1 Tablespoon Dijon mustard
- For Serving:
- 2 cups cooked wild rice
- 1 1/2 cups peas
- 1/4 cup chopped parsley
Instructions
- Heat the butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Sauté until the onions start to brown, then reduce the heat to low and let the onions cook slowly for about 20 minutes, until very soft and caramelized.
- Stir in the balsamic vinegar, Worcestershire sauce, and thyme. Remove the onions from the skillet and set them aside on a plate.
- In a shallow dish, mix together the gluten-free flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Dredge each piece of chicken in the flour mixture, shaking off the excess.
- In the same skillet used for the onions, add the chicken breasts. Cook over medium-high heat on each side until browned and mostly cooked through. Set the chicken aside on a plate.
- Add the chicken broth and Dijon mustard to the skillet and bring to a simmer, scraping down the sides of the pan to incorporate any browned bits. Let the sauce reduce by about half.
- Return the chicken to the pan and coat it in the sauce. The flour from the chicken will thicken the sauce within a few minutes.
- Top the chicken with the prepared caramelized onions and then the shredded Gruyère cheese. Cover the skillet until the cheese is completely melted.
- Serve the chicken over a bed of wild rice with a side of peas, garnished with fresh parsley.
Notes
- This is a one-pan meal that builds layers of flavor by cooking the onions, chicken, and sauce all in the same skillet.
- The key to the deep flavor of this dish is slowly caramelizing the onions for a full 20 minutes until they are sweet and tender.
- The gluten-free flour used to dredge the chicken also acts as the thickener for the savory pan sauce.
Find it online: https://www.eatswithsoul.com/one-pan-french-onion-chicken/