French Onion Chicken

This French Onion Chicken has officially earned a permanent spot in my dinner rotation. It’s cozy, flavorful, family-friendly, and so easy to make—which is exactly what we need as we head back to school and back into those busy weeknight routines.

And the best part? It’s one of those recipes that you can switch up depending on what you have on hand. Serve it with green beans, asparagus, Brussels sprouts, potatoes, egg noodles… honestly, it pairs well with many starches and greens.

Save this one for your next busy weeknight—you’ll want to make it again and again!

Ingredients

• 2 lbs chicken breast, sliced thin

• 1-2 onions, thinly slices

• 4 tbsp butter

• 2 tbsp flour

• 2 cups beef broth

• ½ cup heavy cream (optional)

• 4-6 oz Gruyère cheese, shaved or shredded

• 1 tbsp Worcestershire sauce

• Fresh or dried thyme

• Oil or non-stick cooking spray

• Salt & pepper

Instructions

1. Heat up a saucepan and melt the butter. Add onions, keeping heat on medium-low and stirring occasionally. In the meantime, pre-heat your oven to 350°F.
   We want to caramelize the onions, so the key is to cook them low and slow. This will take ~30 minutes, so you’ll want to start with this step.

2. While the onions are caramelizing, line a sheet pan with parchment paper. Lay the chicken out in an even layer, and top with oil/nonstick spray, salt and pepper. Bake for 25 minutes to par-cook. Set to the side.

3. When the onions are cooked down, add the flour and stir, cooking down for ~3 minutes to create a roux.'

4. Add the Worcestershire, beef broth and thyme. Stir, cover and simmer for a few minutes, then stir in the cream (if applicable).

5. Add the chicken to the saucepan, nestling the chicken into the liquid. Cover until the chicken is cooked through, absorbing some of that cooking liquid.

6. Uncover and top with a layer of Gruyère cheese.
   Option: cover on the stovetop until the cheese is melted OR transfer the entire pan into the oven (if oven-safe).