French Onion Chicken with Gruyere (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds boneless skinless chicken breasts
→ Coating
02 -
½ cup all-purpose flour
03 -
1 teaspoon dried thyme, divided
04 -
1 teaspoon dried rosemary, divided
05 -
2 teaspoons salt, divided
06 -
½ teaspoon black pepper
→ Skillet Ingredients
07 -
2 tablespoons salted butter, divided
08 -
2 tablespoons olive oil, divided
09 -
4 small sweet onions (about 2 pounds), thinly sliced
10 -
3 garlic cloves, finely minced
11 -
2 cups beef broth, divided
12 -
2 teaspoons Worcestershire sauce
13 -
2 teaspoons balsamic vinegar
14 -
1 tablespoon brown sugar
→ Topping
15 -
1 cup shredded Gruyere cheese
16 -
Fresh thyme leaves (optional)
# Instructions:
01 -
Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin. Cut the chicken into six 4-ounce pieces.
02 -
In a shallow bowl, mix the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of the flour mixture and set aside. Dredge the chicken in the remaining flour mixture until evenly coated. Let rest for 5 minutes and then dredge once more.
03 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off any excess flour from the chicken, and place in the skillet in a single layer. Cook for 6-7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
04 -
Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add ½ cup of the broth and the garlic, scraping the bottom of the skillet to release any browned bits. Stir to combine and continue cooking for another 2-3 minutes.
05 -
In a small bowl, whisk the reserved 2 tablespoons flour with the remaining 1 ½ cups broth until smooth. Pour the mixture into the skillet with the onions. Add the Worcestershire sauce, balsamic vinegar, and brown sugar. Stir in the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until the sauce has reduced by half.
06 -
Return the chicken to the skillet, nestling it into the sauce. Sprinkle the Gruyere cheese over the chicken. Cover the skillet and cook for 5 minutes, or until the cheese is melted and bubbly. Serve over mashed potatoes with additional fresh thyme, if desired.
# Notes:
01 -
A gluten-free 1-to-1 flour blend may be used as a substitute for flour if needed.
02 -
Sweet onions are ideal as their natural sugars aid caramelization. Yellow onions may substitute, but avoid white or red onions as they are too pungent.
03 -
The sauce thickens slightly as it cools, perfect for serving over mashed potatoes or rice.