The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
This one-pan wonder will leave you speechless!
French onion soup is beloved around the world for its rich, savory flavor, and my home is no exception. We often find our taste buds craving this comforting dish, but with busy evenings full of events, practices, games and homework, our bodies require a meal with a bit more heartiness than simple soup can provide. That’s how this French Onion Chicken came to be.
Dripping with a deep-colored au jus full of all the goodness of classic French onion soup, this chicken dinner is fork-tender, juicy, filling and far from boring.
Pair it with Heinen’s French baguette to soak up all the sauce – it’s worth a few extra carbs!
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For the Chicken
- 4-5 Gerber’s CARE Certified Amish boneless skinless chicken breasts
- 1/3 cup flour
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- Heinen’s Hand-Selected Fondue Blend
For the Caramelized Onions
- 2 large Vidalia onions, sliced
- 1/2 stick Heinen’s unsalted butter
- 2 Tbsp. olive oil
- 2 bay leaves
- 6 garlic cloves, smashed
For the Au Jus
- 3 Tbsp. flour
- 1 tsp. Better Than Bouillon beef base
- 2 ½ cups Heinen’s organic beef broth
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried parsley
- 1/2 tsp. garlic powder
- To a shallow sauté pan over medium-low heat, add the sliced onions, butter, bay leaves, garlic and olive oil. Cook low and slow, stirring frequently for 20-25 minutes until golden brown.
- In the meantime, prepare the chicken by whisking together the flour and spices. Dredge both sides of each chicken breast and set them aside on a plate until the onions are done.
- Once the onions are golden and caramelized, remove them from the pan and set them aside in a bowl.
- To the same pan, add a drizzle of olive oil if needed, then add the dredged chicken breasts. Sear for two minutes per side, allowing a golden crust to form
- Remove the chicken from the pan and set them aside on a plate.
- To the same pan, add the caramelized onions and all of the au jus ingredients, except for the beef broth. Stir until the flour is absorbed, about 1 minute.
- Add the beef stock, stirring over a low simmer and allowing the sauce to thicken, about 2-3 minutes.
- Nestle the seared chicken breasts into the sauce in the pan.
- Spoon a little sauce over the chicken and sprinkle the fondue cheese over top.
- Bake uncovered at 400˚F for 20 minutes, or until the chicken is cooked through.
- Serve with Heinen’s French baguette.