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French Onion Chicken

French Onion Chicken

2 large Sweet Onions (sliced)
4 Tablespoons Butter
(1) 14-ounce can Beef Broth
4 Chicken Breasts (pound to uniform size)
2 Tablespoons Olive Oil
1-2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Thyme
1 1/2 Tablespoon Cornstarch (or Flour)
4 Slices Provolone Cheese

  • Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
  • Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
  • Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.

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