French Onion Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 8-oz Boneless skinless chicken breasts

2 tsp Sea salt

1/4 tsp Black pepper

1 tbsp Olive oil

2 tbsp Unsalted butter

3 small White onions ((or 1 1/2 large ones; peeled and sliced))

1 tsp Fresh thyme leaves

1/2 cup White wine

1/2 cup Chicken broth, reduced sodium

4 slices Swiss cheese

1/3 cup Parmesan cheese ((shredded))

Directions

Preheat the oven to 400 degrees F (205 degrees C).

Pat the chicken breasts dry with paper towels. Season with salt and pepper.

Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 2 to 3 minutes, until golden. Transfer to a plate and cover to keep warm.

Decrease heat to medium. Add the butter and onions. Stir and let the butter melt. Decrease heat to medium-low, cover, and cook for 5 minutes stirring occasionally.

Remove the lid and stir in the thyme. Continue cooking for 10-15 minutes, uncovered, until the onions are caramelized.

Pour in the wine and broth, scraping the bottom of the pan to deglaze. Stir and increase heat to bring to a simmer.

Return the chicken to the pan and turn to coat in the juices. Remove the pan from heat.

Place the cheeses on top of the chicken. Transfer to the oven and bake French onion chicken for about 10 minutes, until the cheese is golden brown.

Notes

Crock Pot – Omit butter and oil. Add onions to the bottom of the slow cooker, followed by wine, broth, and thyme. Season chicken breasts and place on top of onions. Cook on high for 3 hours or low for up to 6 hours. Add cheeses to the top of the chicken and cover until cheese melted.

Instant Pot – Heat pot in Saute mode. Add oil and sear chicken using the inner pot, working in batches if needed, and set aside. Caramelize onions, adding a splash of the wine as needed to deglaze the pan. Nestle chicken into the onions, getting as much of them over the top of the meat as possible. Add broth and close the lid. Set to High pressure and cook for 15 minutes. Do a quick release. Place pot in saute mode to reduce moisture and thicken sauce, if desired. Top with cheese and close the lid to melt.

Nutrition

• Calories: 486 kcal
• Total Fat: 22.5 g
• Saturated Fat: 9.9 g
• Unsaturated Fat: 9.2 g
• Trans Fat: 0.3 g
• Cholesterol: 182.3 mg
• Sodium: 1748.5 mg
• Total Carbohydrate: 6.6 g
• Dietary Fiber: 1 g
• Total Sugars: 2.7 g
• Protein: 56.6 g