COOK: French Onion Chicken

This is a new favorite in our house, after I made it the first time I had dreams about it!

I made this again last week when Dustin was here, he said he figured it would be good since I was cooking, but he wasn't sure about something called "French Onion Chicken".  After he tried it he added it to his list of "favorite meals ever"!

A few notes:

The chicken breasts we've been getting are about 1-2 pounds each, so I use one and then cut it into portion sizes after it's baked.  You can easily use several smaller chicken breasts instead.  It's also very easy to double the recipe if you have a bigger family.

I've used mozzarella and Swiss cheese, both tasted wonderful!

It can be tricky to caramelize the onions, it takes a bit of finesse, but once you've done it once or twice it's easy to do.  If you have any questions let me know in the comments.

If you have a pan that can go from stove top to oven it makes this recipe even easier, and you have less cleanup!

French Onion Chicken

Ingredients:

1-1.5 lbs. Boneless Skinless Chicken Breast 

1 Yellow Onion (sliced)

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

4-6 Cloves Garlic (minced)

1 Cup Beef Broth

2 Tablespoons Red Wine (Can substitute Balsamic Vinegar)

1 Cup Shredded Swiss or Mozzarella

Salt and Pepper

Preparation:

Slice onion, in a large pan (I use my 12 inch cast iron)  melt butter and add olive oil over medium/high heat, then add onions.  Cook for about 8 minutes, stirring only as needed.  

Preheat oven to 400 degrees.

Turn heat down to medium/low, and let cook for another 15-ish minutes, stirring every few minutes.  

Add in minced garlic, stir well, and then add it your beef broth and red wine (or balsamic vinegar.)  Stir gently until everything is mixed, and let cook on low about 5 minutes.

Pound chicken breast(s) so they are the same thickness throughout, then salt and pepper both sides.  

Put half of your caramelized onions on the bottom of a oven safe 8 x 8 pan, and place chicken on top, cover with remaining onions and shredded cheese.  

(Since I use my cast iron I just put the chicken right in the pan, and then put the onions and cheese on top.)

Bake, uncovered 35-45 minutes, or until cheese is melted and chicken has reached 165 degrees.

We love having this with a simple green salad and some homemade bread to soak up all of the extra juice and onions.

Believe it or not, this chicken is even better the second day, if you have any leftovers.  I think it would also make an amazing sandwich, maybe with some crust bread, or a hoagie roll.

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