One-Skillet French Onion Chicken #shorts

No reservation required 😏 (full recipe below or google “evolving table french onion chicken”)

This recipe has everything you love about the classic French Onion Soup: caramelized onions, savory and slightly sweet flavors, and a rich, beefy broth. But instead of just a starter, it’s transformed into a hearty, protein-packed meal, smothered in gooey Gruyere cheese… all cooked as a one pot meal!

French Onion Chicken with Gruyere Recipe

1½ pounds boneless skinless chicken breasts
½ cup all-purpose flour
1 teaspoon dried thyme, divided
1 teaspoon dried rosemary, divided
2 teaspoons salt, divided
½ teaspoon black pepper
2 tablespoons salted butter, divided
2 tablespoons olive oil, divided
4 small sweet onions (about 2 pounds), thinly sliced
2 cups beef broth, divided
3 garlic cloves, finely minced
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
1 tablespoon packed brown sugar
1 cup shredded Gruyere cheese
Fresh thyme leaves (optional)

Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin, then cut into six 4-ounce pieces.
In a shallow bowl, mix the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1½ teaspoons salt, and the black pepper. Reserve 2 tablespoons of the flour mixture and set aside. Dredge the chicken in the remaining flour mixture until evenly coated, let rest for 5 minutes, then dredge once more.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off any excess flour and place the chicken in the skillet in a single layer. Cook for 6 to 7 minutes per side, or until golden brown and cooked through, then transfer to a plate.
Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the onions and cook over medium heat for 20 to 25 minutes, stirring occasionally, until golden brown and caramelized. Add ½ cup of the broth and the garlic, scraping the bottom of the skillet to release any browned bits, and cook for another 2 to 3 minutes.
In a small bowl, whisk the reserved 2 tablespoons flour with the remaining 1½ cups broth until smooth and pour it into the skillet. Add the Worcestershire sauce, balsamic vinegar, and brown sugar, then stir in the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, reduce the heat to medium-low, and simmer for 5 to 10 minutes, or until the sauce has reduced by half.
Return the chicken to the skillet, nestling it into the sauce. Sprinkle the Gruyere over the chicken, cover, and cook for 5 minutes, or until the cheese is melted and bubbly.
Serve over mashed potatoes with additional fresh thyme, if desired.

RECIPE: https://www.evolvingtable.com/french-onion-chicken/