Directions:
Season the chicken breasts generously with salt, pepper, dried thyme, and dried rosemary.
In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the sliced onions and garlic. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.
Return the chicken breasts to the skillet, nestling them among the caramelized onions. Pour beef broth over the chicken and onions.
Cover the skillet and let simmer for 10-12 minutes, or until the chicken is cooked through and the flavors have melded together.
Sprinkle shredded Gruyère cheese over the chicken and onions. Cover again and let the cheese melt for 2-3 minutes.
Garnish with fresh parsley before serving.
Kitchen Equipment Needed:
Large skillet
Tongs
Chef’s knife
Cutting board
Storing Leftovers:
If you happen to have any leftovers (although it’s rare with a dish this delicious!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and onions in a skillet over low heat until warmed through.
FAQ
Can I use a different type of cheese?
While Gruyère cheese adds a distinct nutty flavor to this dish, you can certainly experiment with other cheeses such as Swiss or mozzarella for a slightly different taste.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work just as well in this recipe. Keep in mind that thighs may require slightly longer cooking time than breasts.
What can I serve with French Onion Chicken Skillet?
This dish pairs beautifully with a simple green salad dressed with vinaigrette or a side of roasted vegetables. For a heartier meal, consider serving it with creamy mashed potatoes or crusty bread to soak up the delicious juices.
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