French Onion Baked Chicken: Your Ultimate One-Skillet Comfort Dinner
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 2 sweet yellow or white onions, sliced into thin rounds
- 1 teaspoon granulated sugar
- ½ teaspoon coarse sea salt
- 2 to 3 sprigs fresh thyme, leaves removed (plus more for garnish)
- 1 bay leaf
- 1 to 2 cloves garlic, minced
- 4 boneless skinless chicken breasts (6 ounces each)
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ½ cup dry white wine (like Sauvignon Blanc, optional)
- 1 cup beef stock
- ¼ pound provolone cheese, grated (about 1 cup)
- ¼ pound Swiss cheese, grated (about 1 cup)
Instructions
- Heat olive oil and butter in a 10-inch cast-iron skillet over medium heat. Add sliced onions and sauté until soft, about 10 minutes.
- Add sugar, sea salt, thyme, and bay leaf to onions. Continue cooking until onions are caramelized, about 15-20 minutes, stirring occasionally. Add a splash of wine or beef broth if onions darken too quickly.
- In the last minutes of caramelizing, add garlic and cook for 2 minutes; avoid burning.
- While onions cook, pat chicken dry and pound to ½ to ¾-inch thickness. Season with black pepper.
- Remove onions from skillet. Increase heat to medium-high and add chicken. Sear until browned, 3-4 minutes per side.
- Preheat oven to 350°F (175°C).
- Remove chicken and add onions back to skillet. Sprinkle with flour, cook 1-2 minutes. Add wine, simmer 2-3 minutes. Add beef broth, simmer until thickened.
- Return chicken to skillet, top with cheese.
- Bake in oven for 20-25 minutes until cheese melts and chicken reaches 165°F.
- Garnish with fresh thyme and serve with onions and sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes