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This cozy skillet-to-oven dish features juicy chicken smothered in sweet caramelized onions and finished with bubbling cheese on top. It’s perfect when you want something hearty but not fussy and brings together deep flavors with basic ingredients already in your pantry. I’ve made this on busy weeknights and special Sundays alike and it never disappoints.
The first time I tried it, I couldn’t believe how much flavor came from just slow-cooked onions and a few pantry staples. Now it’s a regular request from my husband.
Ingredients
- Boneless skinless chicken breasts: adds lean protein and soaks up flavor when pounded thin
- Italian seasoning and garlic powder: infuses savory flavor into the meat
- Parmesan cheese: creates a crispy coating when combined with flour
- Yellow onions: key to a deep caramel flavor choose firm and golden skinned
- Unsalted butter and olive oil: help layer richness without overpowering
- Low sodium soy sauce: enhances umami without noticeable taste
- Dry white wine: adds brightness and balances sweetness use a wine you enjoy drinking
- Beef and chicken broth: build a layered sauce base use low sodium to control seasoning
- Mozzarella cheese: melts beautifully provolone or Gruyere offer nutty complexity
Step-by-Step Instructions
- Prep the Chicken:
- Slice each chicken breast lengthwise into 2 or 3 pieces. Pound between sheets of plastic wrap until 1/4 inch thick. Season both sides with salt pepper Italian seasoning and garlic powder. Dredge in a mixture of flour and Parmesan cheese pressing to coat evenly.
- Sear the Chicken:
- In a large oven safe skillet heat olive oil and butter over medium high heat. Add the chicken in batches and sear for 3 minutes per side until golden. Transfer to a plate and set aside.
- Begin the Onions:
- In the same skillet add more butter and olive oil. Use a spatula to loosen any browned bits from the pan. Add thinly sliced onions and toss to coat well in fat. Cook for 5 minutes over medium heat stirring often.
- Slow Caramelize:
- Add soy sauce rosemary thyme and sage. Reduce heat to low cover and let onions cook for 30 minutes stirring occasionally until deeply softened and brown.
- Deglaze and Finish Onions:
- Uncover and increase heat to medium. Pour in wine and stir in garlic. Cook 10 more minutes until wine evaporates and onions are jammy and flavorful.
- Build the Sauce:
- Sprinkle flour over onions and stir for 2 minutes to remove raw taste. Pour in beef broth chicken broth and drop in the bouillon. Bring to a gentle boil and let reduce for about 5 minutes until thickened.
- Assemble and Bake:
- Return the seared chicken and any juices to the skillet nestling it into the sauce. Top evenly with shredded cheese. Bake uncovered at 475 degrees Fahrenheit for 15 to 20 minutes until cheese is browned and bubbling.
- Serve:
- Let rest for 5 minutes. Spoon sauce over chicken when serving. Pairs well with mashed potatoes buttered noodles or green beans.
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You Must Know
One of my favorite parts of this dish is the way the onions melt into the sauce I never skip letting them caramelize properly because that’s where the flavor magic happens. Once I made this for my sister’s birthday dinner and the entire family kept asking for the recipe.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the best texture. Freeze portions for up to 3 months and thaw in the fridge overnight before reheating.
Ingredient Substitutions
Chicken thighs can replace breasts just add a few minutes of cook time. No wine on hand Use chicken broth and a splash of white vinegar. For dairy free swap the cheese with a plant based blend and use oil instead of butter.
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Serving Suggestions
Serve over creamy mashed potatoes for comfort or try with buttered noodles or roasted green beans for a balanced meal. Crusty bread makes a perfect side for soaking up extra sauce.
Cultural Context
Inspired by classic French onion soup this version turns it into a satisfying full meal with a protein twist. Caramelized onions have long been a staple of French cuisine and bring depth to this modern skillet bake.
Frequently Asked Questions About Recipes
- → Can I prepare the dish ahead of time?
Yes, you can make the caramelized onion sauce up to 2 days in advance. Refrigerate it and reheat gently before assembling and baking with the chicken and cheese.
- → What can I use instead of white wine?
You can substitute white wine with an equal amount of chicken broth or use a splash of white wine vinegar for added acidity.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great. Just adjust cooking time slightly, as thighs may take a few minutes longer to cook through.
- → Which cheeses work best for topping?
Mozzarella, Provolone, Gruyere, or Swiss are all excellent choices for creating a golden, bubbly topping.
- → How should I serve this dish?
Serve with mashed potatoes, buttered noodles, or green beans to complement the rich flavors and soak up the delicious sauce.
- → Can I freeze leftovers?
Yes, store cooled leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.