Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 large onion halved and sliced
  • 2 tsp freshly chopped thyme
  • salt
  • freshly ground black pepper
  • 2 garlic cloves
  • 1 3/4lb boneless skinless chicken breast cup into 1" pieces
  • 1/2 tsp dried oregano
  • 2 tbsp all purpose flour
  • 1 1/2 cups low sodium beef broth
  • 1 cup shredded Gruyère
  • Freshly chopped parsley
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French Onion Chicken

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 large onion halved and sliced
  • 2 tsp freshly chopped thyme
  • salt
  • freshly ground black pepper
  • 2 garlic cloves
  • 1 3/4lb boneless skinless chicken breast cup into 1" pieces
  • 1/2 tsp dried oregano
  • 2 tbsp all purpose flour
  • 1 1/2 cups low sodium beef broth
  • 1 cup shredded Gruyère
  • Freshly chopped parsley

Directions

  1. In a large skillet over medium heat, heat 2 Tbsp. oil. Add onion and thyme; season with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute more. Transfer onion mixture to a plate. Wipe skillet clean.
  2. In a large bowl, sprinkle chicken with oregano; season with salt and pepper, then toss with flour. In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook chicken, stirring occasionally, until golden brown on all sides and mostly cooked through, about 8 minutes.
  3. Add broth and return onions to skillet. Bring mixture to a boil, then reduce heat to medium-low and simmer until liquid slightly reduces and an instant-read thermometer inserted into thickest part registers 165°, about 10 minutes more.
  4. Add Gruyère and cover skillet with a lid. Cook, undisturbed, until cheese is melty, about 2 minutes. Top with parsley.

Notes

www.delish.com

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