French Onion Chicken
A savory one-pan dish inspired by classic French onion soup, featuring golden seared chicken cutlets simmered in a rich caramelized onion gravy and topped with melted Gruyère cheese.
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🍳 Cooking Flow
Caramelize sliced onions in butter, oil, seasonings, and balsamic vinegar, then remove from the pan. → Dredge seasoned butterflied chicken breasts in flour and sear in butter and oil until golden brown. → Return onions to the pan, stir in flour to cook off, then pour in beef broth to build the gravy. → Return chicken to simmer until cooked and the sauce reduces. → Top chicken with onions and Gruyère cheese, melt the cheese, and serve with the gravy.
Cooking Steps
Brief Cooking Order
Caramelize sliced onions in butter, oil, seasonings, and balsamic vinegar, then remove from the pan. → Dredge seasoned butterflied chicken breasts in flour and sear in butter and oil until golden brown. → Return onions to the pan, stir in flour to cook off, then pour in beef broth to build the gravy. → Return chicken to simmer until cooked and the sauce reduces. → Top chicken with onions and Gruyère cheese, melt the cheese, and serve with the gravy.
Introduction
A savory one-pan dish inspired by classic French onion soup, featuring golden seared chicken cutlets simmered in a rich caramelized onion gravy and topped with melted Gruyère cheese.
Step 1
Heat a cast iron skillet over medium heat, add a knob of butter and a splash of oil, then add the sliced onions. Season with salt and black pepper.
Step 2
Lower the heat, pour in the balsamic vinegar, and cook the onions, stirring occasionally, until deeply caramelized and sweet.
Step 3
Remove the caramelized onions from the skillet and set them aside on a plate.
Step 4
Add another piece of butter and a splash of oil to the skillet. Butterfly the chicken breasts, season both sides with salt and black pepper, and lightly dredge them in flour.
Step 5
Place the floured chicken cutlets into the hot skillet and sear both sides until golden brown, then transfer them to a plate.
Ingredients List
Important Notes
Adding balsamic vinegar helps accelerate caramelization and introduces a rich sweet-and-tangy depth to the onions.
Allow the flour to cook with the onions for about a minute before adding liquid to prevent a raw flour taste in the gravy.
If you don't have a kitchen torch, you can place the oven-safe cast iron pan under the oven broiler for 1-2 minutes until the cheese is melted and bubbling.
Do not skip the Gruyère cheese, as its nutty, melting characteristics are essential to the classic French onion flavor profile.
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