French Onion Chicken Recipe
If you love the rich, savory flavors of French Onion Soup, you're going to love this French Onion Chicken recipe! This dish features juicy, caramelized onion-smothered chicken topped with melty cheese and nestled beside a creamy cauliflower & potato mash. It's classic comfort food with a modern, high-protein twist!
Equipment
- small bowl
- large pan with lid
- spatula
- whisk
- medium pot
- colander
Ingredients
For the French Onion Chicken:
- 2 tbsp avocado oil divided
- 2 medium yellow onions sliced
- 1.5 cups beef broth divided
- 2 boneless, skinless chicken breasts cut in half lengthwise to 1/2" thickness (about 1 lb)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 tsp cornstarch or arrowroot starch
- 4 slices of provolone cheese
- ½ cup freshly grated gruyere cheese (about 1.5-1.75oz)
- fresh thyme leaves optional, for garnish
For the Cauliflower & Potato Mash:
- ½ lb yellow potatoes peeled & cut into large chunks
- ½ lb cauliflower florets
- 1 tbsp salted butter
- 2 tbsp full-fat plain greek yogurt
- kosher salt & black pepper to taste
- dash of garlic powder
Instructions
For the French Onion Chicken:
- Pat your thinly-sliced chicken breasts dry with a paper towel. Then, in a small bowl, mix together all of the seasonings. Sprinkle this seasoning mixture evenly over both sides of the chicken and press in slightly with your hands. Set aside.2 boneless, skinless chicken breasts, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp garlic powder, ¼ tsp black pepper
- Bring a large pan to medium heat. Once hot, add 1 tbsp of the avocado oil. Then add the sliced yellow onions and stir to coat in the oil. Season with kosher salt to taste.2 tbsp avocado oil, 2 medium yellow onions
- Pour in ¾ cup of beef broth and once it begins to bubble/boil, cover the pan with a lid and let the onions steam for about 8 minutes, or until the broth is fully evaporated.1.5 cups beef broth
- Remove the lid, reduce heat to medium-low and continue sautéing the onions for 20 minutes, stirring every minute. If at any point the onions are starting to look dry, add a splash of broth. If you have more time and patience, you can take the caramelization process even further but at the 20 minute mark they will be super delicious!
- Remove caramelized onions from the pan and set aside. Bring the pan back up to medium heat and add the remaining 1 tbsp of avocado oil. Then, add seasoned chicken and let cook for about 2 minutes per side. It doesn't need to be fully cooked through at this point.2 tbsp avocado oil
- Remove chicken from the pan and set aside. Then, whisk together the remaining ¾ cup of beef broth with the cornstarch (I like doing this directly in the liquid measuring cup). Pour this mixture into the pan and scrape up all the browned bits stuck to the bottom. Continue to let it heat up and thicken for about 3 minutes. Season to taste with kosher salt & black pepper.1.5 cups beef broth, 2 tsp cornstarch
- Add back in the chicken and spoon some of the sauce over the top of each piece. Then, add a layer of caramelized onions, 1 piece of provolone, and some of the shredded gruyere to each piece of chicken. Cover the pan with a lid and allow it to continue cooking until the cheese is melted and the chicken is done through (165F internal temp) - this will take about 5 minutes.4 slices of provolone cheese, ½ cup freshly grated gruyere cheese
- Optionally, you can transfer the whole pan to the oven and broil it for 2 more minutes. Then, top with fresh thyme leaves and black pepper. Serve over a bed of the cauliflower & potato mash. Enjoy!fresh thyme leaves
For the Cauliflower & Potato Mash:
- Add cauliflower and potato to a medium-sized pot and cover with 1" of water. Bring to a boil. Once boiling, season heavily with kosher salt and then reduce to a gentle boil (about medium heat). Cook for 10-15 minutes, or until fork tender.½ lb yellow potatoes, ½ lb cauliflower florets
- Drain off excess water really well and allow cauliflower and potato to cool slightly before adding to a food processor. Pulse until the cauliflower and potato are chopped up into small pieces. Then, add in butter, greek yogurt and seasonings and blend again until smooth.1 tbsp salted butter, 2 tbsp full-fat plain greek yogurt, kosher salt & black pepper, dash of garlic powder
Video
Notes
SERVINGS: This recipe makes 4 small servings, or 3 larger servings. If you know you like a lot of mashed potatoes, I'd recommend doubling all of the ingredients for the cauliflower & potato mash.
Nutrition
Calories: 361kcal | Carbohydrates: 20g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1179mg | Potassium: 987mg | Fiber: 3g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 44mg | Calcium: 173mg | Iron: 2mg