French Onion Soup Chicken
This French Onion Soup Chicken, with tender, juicy chicken, caramelized onions and gooey Gruyere, takes everything you love about the classic soup and turns it into a mouthwatering dish that'll have your family begging for seconds!
Servings 4
Calories 501kcal
Equipment
- Cast iron skillet
Ingredients
- 4 chicken breasts boneless and skinless
- 2 tablespoons avocado oil divided
- 3 medium sweet onions or 2 large, thinly sliced into half moons
- 3-5 garlic cloves minced
- 2 teaspoons fresh thyme minced
- 1 cup beef broth
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste (I used 1 teaspoon of each)
- 1 cup shredded Gruyere cheese
- Fresh thyme for garnish (optional)
Instructions
- Warm a large cast iron or oven-safe skillet over medium-high heat. Once hot, drizzle in 1 tablespoon of oil. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the skillet, place it on a plate, and cover with foil to keep warm.2 tablespoons avocado oil, 4 chicken breasts
- Lower the heat to medium and add more oil to the skillet if needed. Add the onions and cook, stirring frequently, until they’re soft and caramelized, about 15-20 minutes.3 medium sweet onions
- Add the garlic and minced thyme.3-5 garlic cloves, 2 teaspoons fresh thyme
- Cook for a couple of minutes until the garlic has become slightly tender and fragrant.
- Pour in the beef broth, balsamic vinegar, and a sprinkle of salt and pepper. Mix well.1 cup beef broth, 1 tablespoon balsamic vinegar, Salt and pepper
- Return the chicken breasts to the skillet.
- Spoon some of the caramelized onion sauce over the top of each chicken breast. Let the mixture simmer gently, uncovered, for 10-20 minutes, or until the sauce reduces and the chicken’s internal temperature reaches 165°F. Flip the chicken halfway through to ensure everything cooks evenly.
- Sprinkle the shredded gruyere cheese evenly on top. Transfer the oven-safe skillet into the oven and broil for just a few minutes until the cheese is fully melted. (All ovens heat differently so keep a close eye on it to avoid burning the cheese.)1 cup shredded Gruyere cheese
- Garnish with fresh thyme and enjoy!Fresh thyme
Notes
- Be patient when caramelizing the onions. Low heat is the key to sweet, golden perfection.
- To make this recipe ahead of time, caramelize the onions and cook the chicken in advance. Store them separately in airtight containers in the fridge, then assemble and broil when you’re ready to serve.
Nutrition
Serving: 4g | Calories: 501kcal | Carbohydrates: 10g | Protein: 60g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 726mg | Potassium: 1035mg | Fiber: 2g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 11mg | Calcium: 376mg | Iron: 1mg