t’s no magic formula that I really like comfort foodstuff, and french onion taste is among my all-period favorites. A couple of years again I blended french onion taste with pork chops and it’s been a reader-favorite since!
The French Onion Smothered Pork Chop recipe doesn’t use traditional caramelized onions, and I knew I needed to talk about a recipe that could use true caramelized onions, in every their jammy goodness!
Enticingly fairly sweet and savory, this baked chicken recipe is completely amazing and so simple to make. The onions have a long time to prepare food, however they could be prepared days in advance.
COOKING Ideas FOR FRENCH ONION CHICKEN
Don’t salt the onions – if you add salt instantly to the onions, they’ll let go their liquids prematurily . and won’t caramelize effectively.
Be patient – I understand, it’s hard for me personally too. Caramelized onions devote some time, basically. There’s no secret method to quickly get gloriously dark brown and jammy onions. Believe me, it’s SO worthy of the hang on! If you’re buying a great visible representation of the levels of caramelizing onions, that is a great resource!
Shred your personal cheeses – it’s the easiest way to get surprisingly gooey cheese.
Get some good crusty bread – you will see a good amount of saucy onion broth following the poultry cooks, and there’s little or nothing much better than soaking it up with astonishing bread! We take pleasure in this convenient no-knead artisan bread.
Variants OF FRENCH ONION BAKED CHICKEN
One Pan – assuming you have a great oven-safe skillet, you possibly can make this dish completely in a single pan! Start to see the recipe notes section below (following the created recipe) for details.
Seared – if you like, you can sear the chicken breasts ahead of or after cooking food the onions. This provides extra flavor, but isn’t necessary.
Different protein – this recipe is usually superb with pork chops and even steak!Print
Juicy chicken breasts absolutely smothered in saucy caramelized onions and loads of gooey cheese! Easy to prep ahead, and a great family dinner option when you just can’t handle another boring meal.
- 3 Tbsp butter
- 2 tsp olive oil
- 4–5 large yellow or white onions peeled and sliced in half
- 1/4 tsp black pepper
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 3 cloves garlic minced
- 1 Tbsp balsamic vinegar (or red wine or sherry)
- 2/3 cup reduced sodium beef broth divided
- 4 boneless skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 cup shredded mozzarella or gruyere
- 1/3 cup shredded parmesan (fresh is best)
Heat a large skillet over MED/MED-HIGH heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring very occasionally.
While onions are cooking, preheat oven to 400 F degrees and butter a 9×13″ baking dish. Set aside.
After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
Stir in garlic, cook 1 minute. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir.
Season chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Arrange chicken in prepared baking dish and top each breast with a generous spoonful of caramelized onions.
Top chicken and onions with mozzarella and parmesan.
Bake 25 minutes, or until chicken is cooked to an internal temperature of 165 F degrees.
- Caramelized onions can be made 1-3 days ahead and kept refrigerated in an airtight container.
recipes by: thechunkychef.com
- Serving Size: 1 servings
- Calories: 544
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