How to Make French Onion Chicken
- cook TIME 45 mins
- prep TIME 10 mins
- total TIME 55 mins
Ingredients (16)
- 22 oz skinless boneless chicken breast
- 12 oz onion sliced
- 4 oz French baguette sliced
- 3 oz mozzarella cheese grated
- 3 fl oz red wine
- 2 tbsp unsalted butter
- 1 cup unsalted chicken broth
- 1 tbsp olive oil
- 2 tsp brown gravy mix
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 bay leaf
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
Half the onion lengthwise, then slice off the root and head. Grip the half by the side and make 1/8-inch slices across the half.
Finely chop the parsley.
Place the serrated knife at a slight angle and cut the French baguette crosswise into smaller pieces, about 1 inch thick.
Cook:
Marinate the chicken breasts: On a large platter, add 22 oz skinless boneless chicken breast, 1/2 tsp garlic powder, 1/2 tsp pepper, and 1/2 tsp paprika. Gently massage the seasonings onto both sides of the chicken breasts.
Pan-sear the chicken breasts: Place a large non-stick pan over medium heat. Add 1 tbsp olive oil and the well-seasoned chicken breasts to the pan. Pan-sear each side for 3 minutes and 30 seconds (7 minutes in total). Remove from the heat.
Sauté the onion: Add 2 tbsp unsalted butter and 12 oz sliced onion to the same pan. Sauté the onion for 20 minutes on low heat. Stir evenly every 2 minutes to ensure the onion is cooked evenly.
Incorporate the red wine: To the sautéed onion, pour in 3 fl oz red wine and let them simmer for another 5 minutes.
Combine the herbs and liquid: Add 1 cup unsalted chicken broth, 2 tsp brown gravy mix, 1/4 tsp salt, 1 bay leaf, and 1 tsp dried thyme into the pan. Stir frequently.
Add the cooked chicken breasts: Return the pan-seared chicken to the non-stick pan. Simmer the chicken in the sauce on low heat for 5 minutes.
Add the cheese: Using 3 oz fresh mozzarella cheese, add an even layer of cheese on top of each chicken breast. Cook the chicken for 3 more minutes until the cheese has melted.
Air-fry the French baguette: Place 4 oz French baguette in the air-fryer basket. Air-fry them at 375 ℉ for 4 minutes.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley. Enjoy your French onion chicken with air-fried baguette!