These French Onion Chicken Breasts are the perfect simple on pot dinner that is also Keto friendly, Gluten Free and packed with protein.
It’s not surprising to me that some of the most popular recipes on my blog are chicken breast recipes. They’re low in fat, super versatile, relatively affordable and family-friendly. So if you’re like me, you’re probably always on the hunt for something new to do with chicken that doesn’t feel like boring, bland diet food. I promise you that these French Onion Chicken Breasts are everything you’re looking for and more. Prepared on a bed of sweet caramelized onions, topped with gooey cheese, and cooked to juicy perfection, these put the pleasure back into chicken breasts. As Ina Garten always says, how could it be bad?
How to Make French Onion Chicken Breasts
I start by caramelizing a few big sweet onions low and slow. Yes, this can take an hour, but they actually require very little babysitting and I just keep them cooking on low while I play with my son in the kitchen. A quick little stir every 5 minutes keeps them going.
Next, I give the chicken breasts a nice sear to get a little colour on top. My hubby says I make the BEST chicken breasts (#GoodJewishWife) and it’s really just because I never skip this step.
Finally, I make a wicked sauce with red wine and beef broth, top it off with a healthy amount of cheese (aka. all of the cheese you’ve got in the fridge) and pop it into the oven to finish cooking and get all gooey and bubbly. These french onion chicken breasts taste just like the classic French soup but with a solid hit of protein.
They’re also so good for you and well balanced, you totally can sop up all that extra sauce and onions with some crusty bread for the authentic french onion soup experience.
Now lovelies, I would love to know – are you a french onion soup fan?
What are some of your go-to chicken breast recipes?
Have you tried making these french onion chicken breasts?
Leave me a comment below with your thoughts!
French Onion Chicken Breasts
- Heat 2 tablespoons of oil in a nonstick skillet over medium low heat and add in the onions. Cook on medium low until they reach a dark amber colour, about 1 hour. Set aside.
- Return the pan to the heat along with another tablespoon of oil. Sprinkle the chicken breasts with salt and pepper and add to the pan. Pan fry on each side until golden brown, about 4 minutes per side. Remove from the pan and set aside.
- Add in the garlic and stir until fragrant, then pour in the red wine and scrape up the bottom of the pan. Add 3/4 cup of beef broth, herbs de province, thyme, cooked onions and the browned chicken breasts. Cover and cook on medium low until the chicken breasts are cooked through, about another 10 minutes.
- Mix together the cornstarch with the remaining 1/4 cup of broth. Add to the pot and stir. Season with salt and pepper, to taste.
- Meanwhile, preheat the broiler. Top the chicken with the gruyere and parmesan and broil until bubbly and golden brown. Enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.