Dip chicken in flour, shaking off any excess. Add 1 cup flour to a medium shallow bowl. You’re then ready to serve! Frequently Asked Questions Turn off the heat and let the sauce thicken for a couple of minutes. Add that shredded cheese to each chicken breast and cover for another 1 minute until the cheese is melted. Cover and let simmer until the internal temperature of the chicken reaches 165☏, probably around 5 minutes. Go ahead and nestle them in the onions and liquid and reduce the heat so the mixture simmers. It’s time to return those chicken breasts to the skillet. There’s lots of flavor there! Stir in the thyme now as well. After adding the liquids, scrape the bottom of the pot to get up any remaining fond (stuck on bits). This is fine because we’ll now add broth and vinegar. The onions will absorb the flour and become quite thick. Just lightly sprinkle over the onions and stir until no lumps remain in the flour. When the onions reach their desired golden hue, it’s time to stir in the 2 tablespoons of flour. The built-up steam/moisture from within the top layer of the onions then naturally “deglazes” the pan as you stir it. The key to cooking onions at a higher temperature is to actually not stir them too frequently (only when they begin to brown). We’ll use a higher temperature for a shorter period of time. Low and very slow is a tried and true method, but for this recipe, we don’t want to spend half a day on the slow method. There’s a couple of different approaches to attaining optimal caramelized onions. It truly is a culinary joy and is the backbone of so many great recipes, including this one. Stir them around to get them coated in the remaining oil and let them do their magic.Īh, the amazing taste, flavor, and texture of caramelized onions. With the chicken set aside, reduce the heat in the pan to medium and add the onions. Then we’ll set the chicken aside on a plate while we do the onions. We’re not heating the chicken all the way through, just getting a nice golden sear. Now heat the oil in a pan over medium-high heat and cook the chicken on each side until golden brown, about 2 minutes per side. Not too much flour, just a quick dip to coat them before shaking off any excess. We start by giving the chicken a quick seasoning of salt and pepper and then a dip in some flour. Some all-purpose flour will help us to sear the chicken and also thicken the sauce. We’ll get our flavors from chicken broth, fresh thyme, balsamic vinegar, salt and pepper. Additionally, you can pound them thin with a meat mallet which helps tenderize them as well. Most chicken breasts are pretty thick, so you can easily take 2 and slice them in half horizontally. We’ll want to use 4, boneless, skinless chicken breasts of about ½ inch thick and around 4-6oz each. The stars of this recipe are the chicken breast, onions and gruyere cheese. I like to use a good quality pan because it helps with heat distribution and even cooking. You can use a cast iron pan or any good pan of about 3-5 quarts. This simple stovetop recipe will all take place in one heavy-bottomed pan with a cover. Oh my goodness! This dish is seriously something to behold. Our smothered French onion chicken takes the best of both of these dishes to create an amazing meal using boneless, skinless chicken breasts smothered in a caramelized onion sauce and then topped with melty cheese. French onion soup is made by slowly carmelizing onions and then adding broth or stock before it’s topped with Gruyere cheese, which is a type of Swiss cheese. “French onion” typically refers to French Onion Soup, a classic French dish known for its rich and savory flavors. Smothered chicken is a traditional Southern American dish where seasoned chicken is slowly cooked in a flavorful gravy or sauce. You’re gonna impress with this recipe for sure! What is Smothered French Onion Chicken? We use common, pantry-friendly ingredients and simple steps to make this restaurant-quality recipe accessible to all levels of the home cook.
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