French Onion Chicken

We love that this recipe comes together in one skillet and in less than an hour, meaning it’s WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged.
When we say this French onion chicken skillet is one of the best chicken dinners we’ve ever made, we are not exaggerating. Not even a little bit. For all you French onion soup lovers out there, get ready to have your minds blown; we turned one of our all-time favorite soups into a skillet dinner, adding chicken into the mix for some more protein and to make it a more well-rounded meal. But other than that, we prepared the onions almost exactly the same way we would to make the soup.

Which way is that exactly? Well to start, you’re going to need two pounds of Vidalia onions. We use Vidalias because they caramelize beautifully. They’re a sweeter onion to start, so that means they get even sweeter as they soften – no bitterness here! One thing to keep in mind though is that you do need a little time to dedicate to caramelizing these bad boys. You want to keep your heat relatively low, so the whole process takes 20-30 minutes, depending on how delightfully sweet and soft you want your onions to turn out. Once those are caramelized to perfection, you’ll want to make a nice sauce to coat your chicken and onions, then top it off with cheese, throw it in the oven and let it all cook together until the cheese is deliciously melted and your chicken is cooked through.

3 tbsp. extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 tsp. freshly chopped thyme
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 3/4 lb. boneless skinless chicken breasts, cut into 1″ pieces
1/2 tsp. dried oregano
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 c. shredded Gruyère
Freshly chopped parsley, for garnish (optional)

In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.