kinda french onion chicken

kinda french onion chicken. All the flavors with none of the laborious work of chopping and caramelizing onions. I love a french onion soup and if I’m being honest I’ll probably try and french-onion-ify almost anything. See french onion meatballs, and twice baked french onion potatoes. I can’t be stopped. So if you’re in, read on. If you aren’t, well I don’t know if you’re in right place if you don’t like cheese and recipe shortcuts.

TOTAL TIME: 30 minutes

SERVES: 2

Chef’s knife
Cutting board (not my exact one but very similar)
Large frying pan (12”)
Whisk
Large measuring cup
Cheese grater
Kitchen tweezers

For the chicken:

• 4 chicken breasts butterflied

• 2 tsp dried thyme

For the french onion gravy:

• 1/2 cup dry white wine (pinot gris is my choice)

• 1 pack onion soup mix

• 2 tbsp flour

• 1/2 tbsp brown sugar

• 1/4 cup whipping/heavy cream

• 1 1/2 tsp balsamic vinegar

For the rest:

• 1 cup grated provolone

• Fresh parsley to serve

• Garlic toast or mashed potatoes to serve

For the broccolini:

• 1 bunch broccolini

• 1/2 tbsp oil

• Salt + pepper

1. Prep your chicken
   Butterfly or slice chicken in half lengthwise. Season lightly with salt and pepper and generously with dried thyme. Set aside.

2. Start your french onion gravy
   To a large bowl, add 1 pack onion soup mix, 2 tbsp flour and 1/2 tbsp brown sugar. Whisk and stir in 2 cups warm water. Set aside to let the onions hydrate.

3. Prep your broccolini
   Set broiler to high. Place washed and dried broccolini on a tin foil-lined sheet pan (don’t use parchment as it will burn). Toss with 1/2 tbsp oil, and a good sprinkle of salt and pepper. Cook under broiler for about 10 minutes, flipping once, until slightly charred.

4. Cook
   Heat a large fry pan over medium-high heat with a small splash of oil. Cook chicken breasts until golden and cooked through (about 3 minutes per side). Remove from pan and then add 1/2 cup white wine and reduce for about 1 minute. Add in french onion mixture and whisk well. Once this has thickened to a gravy like consistency (about 3 minutes), whisk in 1/4 cup whipping cream. Once it’s thickened again, mix in 1 1/2 tsp balsamic vinegar. Taste and adjust as needed.

5. French-onionify it
   Place chicken back into pan and coat in the gravy. Top each piece with a little heap of grated cheese. Place under broiler until golden brown, about 5 minutes. Remove from heat and sprinkle with fresh parsley. Serve over mashed potatoes or on garlic toast.

What to serve it with: this is great over mashed potatoes or rice. This also works great over garlic toast.

Storing + reheating: store in an airtight container and reheat in microwave. Lasts for about 3-4 days.

Make it vegan/df/gf: unfortunately, this recipe does need the cream, the chicken and the flour to round out the flavors so it’s not adjustable.

Where to find onion soup mix: I prefer to use the Lipton’s here. If you can find a reduced sodium version, even better as this recipe is on the saltier side.

Chicken breasts: this would also work great with pork chops.

Dried thyme: I don’t recommend fresh thyme as it will burn, however you can add in fresh thyme to the gravy mixture. If you don’t have dried thyme, replace with oregano.

Dry white wine: sub in 1/3 cup water and 1 tbsp white wine vinegar. Do not sub with stock as it will lead to an overly salty dish.

Onion soup mix: cannot be subbed out.

Flour: flour is definitely needed to thicken up the gravy. I have not tried but likely 1 tbsp of corn starch slurry would thicken things up as well.

Brown sugar: the sweetness is needed to balance out the saltiness of the soup mix so do not skip.

Whipping/heavy cream: the cream is also needed to balance out the saltiness so do not skip. Do not sub in a lighter cream as it will curdle.

Balsamic vinegar: some acid is also needed to balance flavors so do not skip.

Cheese: you’ll want a less salty cheese here to balance out the gravy so try and use one of the ones I’ve listed, or any variation of them. Mozzarella will also work in a pinch. Steer clear of cheddars and parmesan.

kinda french onion chicken

1MB ∙ PDF file

Download

Download

---

And don’t forget to share in the chat if you make this or have any questions ❤️