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French Onion Chicken

Course Main Course
Cuisine American
Keyword french onion chicken, skillet chicken recipe
Servings 4 servings
Author Kelly

Ingredients

  • 4 skinless boneless chicken breasts , pounded to a uniform 1/2” thickness)
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1 tsp garlic powder
  • 1/4 tsp dried thyme
  • 3 tbsp dairy-free butter , divided (you can also sub with avocado oil or even ghee or unsalted butter if you're not dairy-free)
  • 2 medium onions , yellow or white, thinly sliced
  • 1/2 tbsp coconut aminos , you can also use gluten-free tamari or low sodium soy sauce if you're not gluten-free
  • 2 tsp balsamic vinegar
  • 2/3 cup chicken broth , divided
  • 3 tbsp gluten-free all purpose flour or cassava flour (for a paleo / Whole30 alternative)
  • 1 1/2 tbsp arrowroot starch / flour , (tapioca starch / flour or cornstarch will work too)
  • 2.5 ounces Gruyère cheese , grated (about 2/3 cup). Omit for paleo / Whole30.

For garnish / serving:

  • Chopped fresh thyme , for garnish
  • Cauliflower mash or mashed potatoes , for serving
  • Roasted broccoli , (or roasted greens of choice), for serving

Instructions

  1. Pat the chicken dry with a paper towel. Season with salt, pepper, garlic powder and thyme. Set aside.
  2. In a large oven-safe pan / skillet, melt the butter over medium heat. Add the onions and cook, for 5 minutes, stirring frequently, until they start to brown around the edges. Add the coconut aminos, vinegar and 3 tbsp of the chicken broth (reserving the rest for later) and cook for 15-20 minutes, or until the onions are soft and browned. Transfer the onions to a plate / bowl and wipe down the pan.
  3. Add the gluten-free flour (or cassava flour) to a wide, shallow bowl. Dredge the chicken into the flour on both sides, until evenly coated. Shake off excess.
  4. Preheat the oven to 400F.
  5. Heat the remaining butter in the wiped down pan over medium-high heat. Add the chicken and cook for 3 minutes, or until golden-brown, then flip and cook for another 2-3 minutes, or until golden-brown. Transfer the chicken to a plate and set aside.
  6. Add the arrowroot starch to a bowl and very slowly pour and whisk in the reserved chicken broth to the skillet, heat on medium-low heat, whisking periodically as needed, and cook until the sauce thickens, about 1-2 minutes.
  7. Stir in the onions then nestle the chicken back into the skillet. Use a spoon to cover and baste the chicken with some sauce, then spoon each piece with some onions and sprinkle an even amount of cheese on each piece.
  8. Transfer the pan to the oven and bake until the chicken is cooked through, and the cheese is lightly browned and bubbly, about 8-12 minutes.
  9. Remove from the oven and garnish with a tiny bit of fresh herbs. Serve with sides.