French Onion Chicken with Roasted Potatoes
A comforting and flavorful dinner featuring tender chicken breasts smothered in a rich, caramelized onion sauce, served alongside perfectly roasted potatoes. This dish brings the classic flavors of French onion soup to a hearty main course.
Ingredients
- •4 boneless, skinless chicken breasts
- •1.5 lbs small red potatoes, quartered
- •2 large yellow onions, thinly sliced
- •2 tbsp olive oil, divided
- •1 tbsp butter
- •1 tsp dried thyme
- •1/2 tsp salt, divided
- •1/4 tsp black pepper, divided
- •1 cup beef broth
- •1/2 cup dry white wine (or additional beef broth)
- •1 tbsp all-purpose flour
- •1/2 cup shredded Gruyere cheese
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- 2
While potatoes roast, pat chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Heat the remaining 1 tablespoon of olive oil and butter in a large oven-safe skillet (preferably cast iron) over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until deeply caramelized and tender. Stir in the dried thyme.
- 4
Sprinkle the flour over the caramelized onions and stir for 1 minute. Gradually whisk in the beef broth and white wine (or additional broth), scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
- 5
Nestle the seasoned chicken breasts into the onion sauce in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 1650F/740C).
- 6
Remove the skillet from the oven. Sprinkle the Gruyere cheese evenly over the chicken and onion sauce. Return to the oven or place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Be careful not to burn the cheese.
- 7
Serve the French onion chicken immediately with the roasted potatoes. Garnish with fresh parsley, if desired.
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