Description
A flavorful French Onion Chicken recipe featuring tender chicken cutlets topped with caramelized onions, melted Gruyère cheese, and a savory balsamic sauce, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken cutlets, (16 to 20 ounces total)
- ½ cup all-purpose flour, or gluten-free flour mix
- 1 teaspoon kosher salt
- Pepper, to taste
- ½ teaspoon paprika
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
Onion Topping
- 2 medium yellow onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ cup chicken broth
Instructions
- Cook the Onions: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the thinly sliced onions and ¼ teaspoon salt, increase heat to medium-high, and cook, stirring frequently, until onions start to brown around the edges.
- Simmer with Flavorings: Reduce heat to medium-low. Add 1 tablespoon balsamic vinegar, 1 tablespoon Worcestershire sauce, and thyme. Cook, stirring occasionally, for 25 minutes until onions are very tender. Add 1 to 2 tablespoons water to deglaze the pan. Set onions aside and wipe out the skillet.
- Prepare Chicken Cutlets: If chicken cutlets aren’t uniformly thin, pound between plastic wrap until thin but intact. Season with 1 teaspoon salt and black pepper.
- Prepare Coating: In a wide shallow bowl, whisk together ½ cup flour, a pinch of salt, and ½ teaspoon paprika.
- Cook Chicken: Melt 1 teaspoon butter in a large nonstick skillet over medium heat. Dredge two chicken cutlets in the flour mixture, shake off excess, and cook in skillet for 3 minutes on each side until lightly browned. Remove and set aside. Repeat with the remaining butter and chicken cutlets.
- Make Sauce: Combine ½ cup chicken broth with 1 tablespoon of the flour mixture, whisk, and add to the skillet on low heat. Cook for 1 minute, whisking until the sauce thickens. Discard remaining flour mixture.
- Combine and Melt Cheese: Return cooked chicken to the skillet. Top each cutlet with caramelized onions and grated Gruyère cheese. Cover and cook on low for 3 to 5 minutes until cheese is melted and bubbly.
Notes
- Use gluten-free flour mix as a substitute for all-purpose flour for gluten-free option.
- Only about 1 tablespoon of the flour mixture is used in the sauce; the rest is discarded.
- Pounding chicken cutlets ensures even cooking and tenderness.
- If onions start to stick, add a little water to deglaze to prevent burning.
- Gruyère cheese can be substituted with Swiss cheese for a milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
