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French Onion Braised Chicken

French Onion Braised Chicken is a chicken dinner packed full of flavor. Imagine a cozy bowl of classic French onion soup – cheesy topping and all – and infuse that into a braised chicken recipe that you won’t be able to forget! Best served on a bed of mashed potatoes and a side of crunchy bread for dunking into that glorious sauce.

What Kind of Chicken to Use

When it comes to this braised chicken recipe, it is very versatile! I like to use boneless, skinless chicken breasts, but you could also use chicken thighs or legs. The cooking time may vary a bit if you use bone-in chicken, but the results will be equally delicious!

My go-to is always Smart Chicken!

French Onion Flavor

Combining a classic soup such as French Onion into a chicken dish seemed like a no-brainer to me once I took a decadent bite of this dish. 

For a classic French Onion flavor, you will need to let the onions caramelize low and slow. Then, you add in garlic and thyme for a classic boost of flavor. Deglaze the pan with red wine and beef stock to make a broth so scrumptious that you won’t be able to resist it! We couldn’t stop ourselves from dunking a whole baguette into the broth to soak up every last bit!

As if this dish couldn’t get any better, top the chicken with slices of havarti or gruyere cheese, and stick it under the broiler until its golden and all sorts of bubbly.

Whip up a quick batch of Asiago Herb Mashed Potatoes for this French Onion Braised Chicken to sit on and grab a piece or two of Super Simple Garlic Bread for dunking and dig into this cozy, delicious meal!

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French Onion Braised Chicken


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Description

French Onion Braised Chicken is a chicken dinner packed full of flavor. Imagine a cozy bowl of classic French onion soup – cheesy topping and all – and infuse that into a braised chicken recipe that you won’t be able to forget! Best served on a bed of mashed potatoes and a side of crunchy bread for dunking into that glorious sauce.


Scale

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium-sized sweet onion, sliced into 1/4-inch slices
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried thyme
  • 2 teaspoons flour
  • 1/2 cup red wine
  • 2 1/2 cups beef stock
  • 4 slices havarti or gruyere cheese

Instructions

  1. Heat the oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper and sear in the olive oil until golden brown on both sides, about 5 minutes on each side. Transfer the chicken to a plate for later use.
  2. Add the butter into the pan and allow to melt. Add in the onion slices and reduce the heat to low. Cook the onions low and slow for about 15 minutes, stirring occasionally, until golden and caramelized, being careful to not burn or char.
  3. Stir in the chopped garlic, dried thyme and flour until the onions are coated. Pour in the red wine and beef stock to deglaze the pan. Stir to combine. Bring the heat up to medium-low to bring the sauce to a simmer.
  4. Once the sauce is simmering, nestle the seared chicken breasts back into the sauce, spoon some of the sauce over the tops and then cover with a lid. Reduce the heat back to low and braise the chicken for another 10-15 minutes until cooked through.
  5. Remove the lid, spoon more of the sauce and onions over the chicken breasts, top each one with a slice of cheese and put under the broiler until the cheese is golden brown and bubbly. Best served on a bed of mashed potatoes!

Notes

  • Boneless, skinless chicken breasts are my favorite to use for this recipe, but you can also use chicken legs or thighs for this recipe. Cooking time may need to be adjusted.
  • Sweet onions work best for this recipe.
  • Beef stock or chicken stock can be used for this recipe.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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