The flavors found in French onion soup reach a whole new level when chicken is added!
With a mountain of delectable caramelized onions that melt in your mouth and chicken broth instead of traditional beef, this recipe highlights the flavors of French onion soup and magically transforms them into something more substantial and filling.
First, onions are slowly fried until they reach a dark golden brown, then chicken broth, mustard and thyme are stirred in. The chicken broth leeches away some of that beautiful caramel color from the onions but retains all their rich flavor. Boneless chicken cutlets or breasts are nestled into the onion broth, then braised stove-top resulting in some of the most tender, delicious chicken you will ever taste. A quick finish under the broiler to melt swiss or gruyere over top and french onion chicken is born!
Serve over couscous, rice, egg noodles, mashed potatoes or a grain like quinoa with crusty bread for soaking up the lovely broth.
Best eaten beside a roaring fireplace or wood stove surrounded by those you love. Cats and dogs included. Snow falling outside entirely optional.
The flavors of French onion soup are highlighted in this delectable chicken recipe!
Ingredients
Instructions
- In a large heavy-bottomed oven-proof skillet melt butter over medium-low heat; add oil and onions, season lightly with salt, pepper and a pinch of sugar. Cook onions 50-55 minutes until they are caramel brown in color, stirring often. If pan becomes too dry during the process add a small pat of butter.
- Once onions are caramelized season well with salt and pepper then add garlic and dried thyme and saute until garlic is fragrant. Slowly stir in chicken broth scraping up the stuck bits from the bottom of the pan, then add mustard; season again with salt and pepper and bring to a simmer.
- Nestle the chicken cutlets/breasts into the pan and cover. Simmer 15 minutes for cutlets, 25-30 for breasts or until they reach an internal temperature of 165-174 degrees F.
- Move oven rack to second from the top and turn on broiler. Sprinkle the fresh thyme over top of the chicken then the cheese. Place under broiler and check every minute, when cheese is melted with golden spots remove.
- Serve over top of cooked couscous, rice, mashed potatoes, a grain like quinoa or egg noodles with crusty bread for sopping up the lovely juices.
Notes
Inspired by the Kitchn
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That looks so good Reeni! I've had the toughest time commenting on your blog lately. I'm trying Google Chrome now and seeing if that works. I've been reading it though even if I haven't said so!
Purrs and kitty kisses to Moon!
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I'm sorry! I'm still trying to iron out the kinks from my move over here to wordpress. Let me know if the problem persists. I'm glad you got through tonight. xoxo
I LOVE french onion soup, so this sounds like the perfect dish to me. Amazing :)
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Beautiful chicken display! We eat chicken at least four times a week so I'm always up for a new and awesome recipe. This one fits the menu perfectly!
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Oh my that looks incredibly good. I am a huge french onion soup fan!
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Looks amazing!!
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