4teaspoonsolive oildivided; 1 teaspoon for onions; 2 teaspoons for chicken
1largeOnionhalved and sliced ⅛ inch to ¼ inch thick
1poundchicken breasts thin-sliced or pounded to ½ inch thickness; cutlets also work will
1teaspoonSalt or to taste; divided
¼teaspoonPepper or to taste
1teaspoondried thyme leavesor fresh thyme
½teaspoongarlic powder
1cupGruyere cheeseshredded; Other options: mozzarella, Swiss, and provolone cheese
1Tablespoonbutterfor cooking chicken; can use oil or a combination of oil and butter instead.
Instructions
Caramelize Onions
Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add sliced onions to the pan, stir them with the oil, and spread them out.
Stir them every 3-5 minutes. The onions need undisturbed time so they can brown. But they can't sit for too long, or they will burn. With the initial stir, sprinkle a little salt over them to help draw moisture out of the onions.
Continue cooking onions for about 20 minutes, stirring and scraping up brown bits. Add a teaspoon of water if the onions seem dry as you continue cooking. I usually add about 1 Tablespoon to one onion. Depending on your stovetop, you may need to adjust the heat setting slightly lower or higher.
When the onions are browned to your liking, remove them from the pan.
Cook Chicken and Finish
Add butter to the same skillet and heat over medium-high heat until butter is melted and begins to froth.
Season both sides of each piece of chicken with salt, pepper, garlic powder, and thyme. Add to the pan in a single layer. Work in batches if doubling the recipe.
Cook for 4-5 minutes on each side or until the internal temperature reaches 165°F. Cooking time depends upon the thickness of the chicken. Partially cover the pan with a lid to speed up the cooking process.
When the chicken is cooked through, turn turn to medium-low heat and spread caramelized onions over the top. Top each piece of chicken with a portion of the shredded cheese. Cover skillet with a lid until the cheese melts, about 3 minutes.
Notes
You'll find step-by-step pictures, variations, and more expert tips above.Storage and Make-Ahead Tips
Storage: Store leftover French onion chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Reheat: Cover and warm in the microwave in 1-minute bursts. Alternatively, tent with aluminum foil and heat in a 350°F oven for about 10 minutes. The exact time will vary depending on the thickness of the chicken.
Make-Ahead: Caramelized onions can be made ahead of time and stored in the refrigerator for up to or in the freezer for up to a week or in the freezer for 2 months. Slow-cooker caramelized onions with a splash of balsamic vinegar are fantastic in this recipe.