French Onion Soup Chicken
If/ you love French onion soup and need an extra hit of protein, you are going to love this French Onion Soup Chicken. Piccata-style chicken, caramelized onions, rich beef broth all smothered with melty gruyere make this a new family favorite.
Ingredients
Chicken Breast
- 2 lbs chicken breasts butterflied (3 breasts for me)
- 1 ½ teaspoons salt or to taste
- ½ teaspoon freshly cracked black pepper
- 1 cup flour
- 2 tablespoons oil
French Onion Soup
- 1 ½ lbs onion 3-4 medium onions
- 1 tablespoon oil
- 2 tablespoons butter unsalted
- ¼ teaspoon salt
- 1 teaspoon honey
- 2 tablespoons flour
- ¼ cup white wine
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves
- Optional ¼ teaspoon red pepper flakes
Assembly
- 1 ½-2 cups grated Swiss cheese
Instructions
- Slice the chicken breasts horizontally. you’ll need a sharp knife for this; it’s safer that way.The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. Thin pieces of chicken mean two things; 1. Faster cooking, and 2. A nice golden brown outside and tender, perfectly cooked inside.
- Dredge. Season the chicken breast pieces, and then give them a nice coating of flour.
- Fry. Fry the chicken cutlets in a combination of olive oil and butter. Cook 2-4 minutes per side, or until cooked through and golden brown on the outside. Remove and set aside.
- Caramelize. In the same pan you cooked the chicken in, add 1 tablespoon of olive oil and 2 tablespoons of butter. Then add your sliced onions, ¼ teaspoons salt, 1 teaspoon of honey, chili flakes if using, and stir to combine. Heat over medium high heat for 5-7 minutes, then add the wine to deglaze the pan, give it a good stir, and let the wine evaporate. Kepe cooking until the onions start to turn a bit darker 4-5 minutes more. Then, sprinkle the flour over the top of the onions and stir again before adding the beef broth to cook for 12-15 minutes or until the onions are extremely tender and golden brown.
- Turn the oven on to its broil setting.
- Cheese. Add the chicken breasts back to the pan and nestle it in the onions and broth. Then, add a handful of grated gruyere cheese over the top of each breast.
- Broil. Slide in the oven and broil for 3-4 minutes or until the cheese is melted, bubbly and starting to brown. Serve immediately!
Notes
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