No joke, this French Onion Chicken Skillet is bananas. It is December, it’s snowing in New York, and it’s time to start fattening up for the holidays. Just kidding… but really, this is a warm and delicious meal for a cozy, stay-in kind of day like today!
I happen to love french onion soup, so what could be better than combining one of my favorite soups with a healthy protein like chicken breasts? I’ll tell you what, nothing! This dish was absolutely delicious and everything I could have hoped for.
That said, be warned, it’s not particularly easy for big groups. It takes significantly longer to reduce and sauté the onions down, plus, you’ll need a very large skillet. But it’s the perfect dish for four.
French Onion Chicken Skillet
Yield 4 servings
- 2 medium-sized sweet onions
- 3 tablespoons unsalted butter
- 1 1/4 cup low sodium beef bone broth, divided
- 4 boneless, skinless chicken breasts
- 1 1/2 tablespoon olive oil
- salt and pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon arrowroot powder
- 4 slices provolone cheese
- 4 slices gruyere cheese
- 1 cup shredded parmesan cheese
- Preheat oven to 400°F.
- In a large skillet, add the butter over medium-high heat.
- Add the onions and 1/4 cup beef bone broth and cook, continuing to stir, until they cook down and begin to brown. (about 10-15 minutes)
- While cooking, season the chicken breasts with olive oil, salt, pepper, and Italian seasoning.
- Once the onions are done, set them aside on a plate and cover them to keep them warm.
- Add the chicken to the pan and brown the chicken on both sides, about 4-5 minutes.
- Remove the chicken and set it aside on a plate. Cover to keep warm.
- Add the onions back to the pan.
- Add in the remaining bone broth and arrowroot powder to help with thickening. Stir to combine and bring the mixture to a boil.
- Return the chicken to the pan on top of the onions and spoon a little bit of the onion and sauce mixture on top of each chicken.
- Top each chicken breast with 1 slice of provolone and gruyere and 1/4 of the shredded parmesan.
- Transfer the skillet to the oven and cook for about 10 minutes, or until the chicken is cooked.
- If the cheese isn't browned, feel free to broil the skillet for an additional few minutes.
- Make sure to serve with some of the onions and gravy on top!
Ever so slightly adapted from Creme de la Crumb.