Toasted French baguette slicesoptional, for serving
Instructions
Preheat oven to 400°F.
Add the flour, salt, and pepper to a bowl and combine. Dredge the chicken breasts in the flour until fully coated.
¼ cup all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 pounds boneless, skinless chicken breasts
Add the butter to a large cast-iron or oven-safe skillet set over medium-high heat. Once heated, cook the chicken breasts for 2-3 minutes on each side to brown. Remove the chicken from the pan and set aside on a plate.
4 tablespoons unsalted butter
Turn down the heat to medium. Add the remaining 2 tablespoons butter to the pan. Add in the onions, fresh thyme, bay leaf, and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until the onions start to brown and caramelize. Stir in the garlic. Then, stir in the wine.
3 onions, 2 sprigs fresh thyme, 1 bay leaf, 2 cloves garlic, ¼ cup white wine
Remove the bay leaf and thyme sprigs from the skillet. Pour in the beef broth and add the chicken back to the pot. Transfer the skillet to the oven and cook for 15 minutes.
1 cup low-sodium beef broth
Use tongs to top each chicken breast with the onions. Then, sprinkle the chicken breasts with the cheese. Return to the oven for a couple more minutes to melt the cheese. Garnish with fresh parsley, and serve with slices of toasted French baguette, if desired.
1 cup shredded gruyere cheese, Chopped fresh parsley, Toasted French baguette slices
Notes
For a gluten-free option, use gluten-free 1:1 flour in place of the all-purpose flour.
To help the flour stick to the chicken, do not pat the chicken dry!
For toastier cheese, place the pan under the broiler for a few minutes!
Nutritional information does not include optional ingredients.
Storage: Store French onion chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.