French Onion Chicken
French Onion Chicken is the flavorful dinner you need this week! A quick skillet chicken recipe with French onion gravy and topped with melted cheese.
Servings: 6
Ingredients
- 2 pounds chicken boneless, skinless thighs or breasts
- ⅓ cup olive oil
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 onions medium size, coarsely chopped or sliced thin
For the Gravy
- 2 tablespoons olive oil
- 2 tablespoons butter
- ⅓ cup all purpose flour
- 3 ½ cups chicken broth
- 1 tablespoon granulated garlic
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 tablespoons Worcestershire sauce
- 1 tablespoon spicy brown mustard or dijon mustard
- 1 tablespoon parsley chopped, optional for garnish
Instructions
- Remove chicken from packaging and pat dry with paper towels. Slice into 3/4 inch strips. Season with garlic, salt and pepper and toss to coat well.
- Add olive oil to a large skillet and place over medium- heat. When oil is hot, add the chicken and cook for 8-10 minutes, turning to brown on all sides.
- Remove chicken to a bowl, reserving olive oil in the pan.
- Coarsely chop the onions or slice thin if preferred.
- Cook onions over medium heat, stirring occasionally, until well caramelized.
- Remove onions and set aside.
- Add additional olive oil and butter to the pan with the flour. Whisk together and continue to cook, whisking often until flour mixture is golden brown.
- Whisk in the chicken broth, Worcestershire sauce and brown mustard, scraping up the brown bits from the bottom and sides of the skillet.
- Add garlic, rosemary, thyme, salt and pepper. Continue to cook, whisking often until sauce is thickened.
- Stir in cooked chicken and caramelized onions, cook 5 minutes.
- Remove from heat and top with shredded cheese.
- Cook under the broiler for about 3- 5 minutes, watching carefully, until cheese is melted and starts to brown.
- Remove from oven and garnish with parsley.
- Serve over mashed potatoes, pasta or garlic bread.
Notes
- Storage: Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
- Reheat: Reheat chicken and onion gravy in a pan over medium heat, stirring until heated through.
