A quick disclaimer here: I didn’t come up with this recipe out of the blue, but I’ve been mulling it over so long I can’t remember where I first saw it mentioned. Online? From a friend? In a magazine? The only thing I know for certain is that my inspiration point was the name “French Onion Chicken”, and I took it from there.
In this case, the recipe is loosely inspired by the flavors of French Onion Soup. Onion soup has a long global history, simply because onions are quite plentiful and soup is one of those foods that is easy to make multiple servings of. To put it simply: onion soup is cheap and easy to come by. I don’t know if you’ve ever planted onions in your garden, or its Allium cousin, garlic, you know that you may as well have planted dandelions, because those little shits are never going away. You will also be the reason your neighbors have wild onions and wild garlic to contend with, but you’ll never be without something to eat.
I’ve gotten a tad off course here. The general process for this chicken is easy. You’re going to cook your onions low and slow in beef broth to give you a mock caramelized sweetness and infuse them with the beefiness that French Onion Soup is famous for. Then top your chicken breasts with the onions and shredded Swiss cheese and roast it in the oven.
If you make the onions ahead of time, you can easily just top your chicken and pop the dish into the oven for an easy weeknight meal or even easy prep for a dinner party. This dish is simple enough for your whole family but flavorful enough for guests. Plus, it’s made from items you likely have in your pantry and/or freezer: boneless, skinless chicken breasts, onions, beef stock, and Swiss cheese.
French Onion ChickenCourse: MainDifficulty: Easy
French Onion Chicken Breasts are the perfect addition to your table with the bold flavors of caramelized onions and Swiss cheese. Make the onions ahead of time and you can top the chicken and pop the dish in the oven for an easy weeknight dinner, or make-ahead dinner party meal.
4 boneless skinless chicken breasts
2 large white or sweet onions
2 tablespoons butter
1 teaspoon minced garlic
1/4 teaspoon of fresh thyme
1/2 teaspoon Worcestershire sauce
1 cup quality beef stock
Salt & Pepper to taste
1 cup shredded Swiss cheese
- Melt butter in your skillet on medium and add onions. Toss them in the melted butter and season them with salt. Cook until translucent.
- Add garlic, thyme, Worcestershire sauce, and beef stock to the pot and cook on medium low until the onions are soft and the stock has greatly reduced.
- Season chicken with salt and pepper (and garlic powder if you’re feeling frisky) and add to a prepared oven-safe dish (meaning coated lightly with butter or oil).
- Bake at 350° covered for 15-20 minutes. Uncover and bake until cheese is bubbly and chicken breasts read 165° internally, about 5 more minutes.
- Remove from oven and allow to cool for 5-10 minutes before serving. Serve with roast potatoes or rice and broccoli.
- This recipe can easily be scaled up or down depending on how many chicken breasts you need. Just estimate 1 large onion for every 2 chicken breasts and adjust the rest of the ingredients accordingly.
Plus, everyone has those moments where they ask themselves, “What can I make with boneless skinless chicken breasts?” because, let’s be real, we all have some go-to recipes for chicken breasts, but dear God, must we eat them AGAIN?? Shake things up with something new: French Onion Chicken Breasts.