French Onion Smothered Chicken
This was such a deliciously different dinner we enjoyed! The chicken is well seasoned and lends all the flavor to complement the rich earthiness of all that beautiful caramelized onions and tender sauteed mushrooms. This all works so very well together! I should have simmered off more of the liquid - mine was a little "soupy" which normally for French Onion Soup is what you want of course! But a little harder to eat off a plate with diced chicken.
I loved the flavors in this one, the mushrooms were really the star to me in this dish, they picked up such great flavor from simmering alongside the onions in that broth and the touch of thyme in each bite with the chicken, and the gooey cheese to tuck it all in. We will definitely make this one again!
French Onion Smothered Chicken from Jennifer Banz
1 TBS olive oil
2 lbs boneless, skinless breast, sliced in half lengthwise (for thin fillets)
Salt and pepper
1/2 teaspoon dried thyme
1 TBS butter
2 medium onions, thinly sliced
1 14-oz can beef broth
16-oz baby bella mushrooms, sliced
4 slices Swiss cheese
- Season both sides of the chicken breasts with salt, pepper, and the 1/2 tsp of thyme.
- Heat 1 TBS of oil in a large nonstick skillet and add chicken, searing on both sides. Reduce heat if needed to cook all the way through to an internal temperature of 165 degrees.
- Remove chicken to a plate and set aside.
- Add the butter and thinly sliced onions with 1/2 cup of beef broth to the skillet and cook over medium to medium-low heat (adjust temperature if they are cooking too quickly). Sprinkle lightly with salt and pepper. Cook for about 20 minutes, stirring occasionally and adding additional broth as needed until they are well caramelized and tender.
- Add in the sliced mushrooms and any remaining broth, and stir occasionally until the mushrooms render and soften and most of the broth has cooked off.
- Lay the chicken breasts in the pan and spoon the mushroom and onion mixture over them. Cover with a slice of cheese on each chicken breast, and cover with a lid and allow chicken to re-warm through and the cheese to melt - for about 3-4 minutes.