Cheesy French Onion Chicken (Print Version)
# Ingredients:
→ Chicken Base
01 -
2 large boneless skinless chicken breasts
02 -
½ cup flour
03 -
¼ cup Parmesan cheese, shredded
04 -
3 Tablespoons olive oil
05 -
1 Tablespoon butter
→ Chicken Seasonings
06 -
1 Tablespoon Italian seasoning
07 -
½ Tablespoon garlic powder
08 -
Salt and pepper to taste
→ Sauce Base
09 -
3 yellow onions (1.5 lbs)
10 -
2 Tablespoons unsalted butter
11 -
1 Tablespoon olive oil
12 -
3 cloves garlic, minced
→ Sauce Seasonings & Liquids
13 -
1 Tablespoon low sodium soy sauce
14 -
1 teaspoon dried rosemary
15 -
1 teaspoon dried thyme
16 -
¼ teaspoon ground sage
17 -
½ cup dry white wine
18 -
2 Tablespoons flour
19 -
1 cup beef broth
20 -
1 cup chicken broth
21 -
1 beef bouillon
→ Topping
22 -
2 cups mozzarella cheese
# Instructions:
01 -
Cut the chicken into 2-3 thinner slices. Place between saran wrap and pound to 1/4 inch thick. Pat dry and season with salt, pepper, garlic powder, and Italian seasoning. Combine flour and Parmesan cheese and dredge the chicken.
02 -
Heat 3 Tbsp oil and 1 Tbsp butter over medium-high heat. Sear chicken for about 3 minutes per side until golden. Set aside and tent with foil.
03 -
Slice onions into 1/4 inch slices. Melt butter and oil, clean fond from skillet. Add onions, soften 5 minutes. Add seasonings, cover and cook on low 30 minutes. Uncover, increase heat, cook 10 more minutes.
04 -
Add garlic and wine, reduce 10 minutes. Add flour, cook 1-2 minutes. Add broths and bouillon, simmer until thickened, 3-5 minutes.
05 -
Preheat oven to 475°F. Return chicken to skillet, top with cheese. Bake 15-20 minutes until bubbling and browned. Garnish with fresh thyme.
# Notes:
01 -
Soy sauce adds umami and enhances flavors without tasting like soy sauce
02 -
Provolone, Swiss, or Gruyere can substitute for mozzarella
03 -
Chicken broth can replace wine if needed