Name: Margie's Bar and Grills French Onion Chicken Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 cups all-purpose flour (for dredging); 2 tbs olive oil; 1 tbs unsalted butter; 2 each yellow onions, thinly sliced (about 2 large); 2 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp salt (for onions); 0.5 tsp granulated sugar (helps caramelize); 2 cloves garlic, minced; 0.25 cups dry white wine or dry vermouth; 2 cups beef broth; 0.5 cups low-sodium chicken broth; 1 tsp Worcestershire sauce; 1 each bay leaf; 2 sprigs fresh thyme (or 0.5 tsp dried); 12 oz pasta (fettuccine, pappardelle or penne); 1 tbs salt (for pasta water); 0.5 cups reserved pasta cooking water; 4 oz Swiss cheese, sliced or shredded; 4 oz provolone cheese, sliced; 1 tbs fresh parsley, chopped (optional, garnish)

Method

Pasta

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain and keep warm.

Chicken & Seasoning

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with salt, black pepper, and garlic powder.

Dredge

Place the flour on a plate and lightly dredge each seasoned chicken breast, shaking off excess. Set aside.

Sear chicken

In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add the chicken and sear until golden brown, about 3–4 minutes per side. Remove chicken to a plate and tent loosely with foil. The chicken will finish cooking in the sauce.

French Onion Soup Sauce

Caramelize onions

In the same skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Add the thinly sliced onions, 1/2 tsp salt, and 1/2 tsp sugar. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 25–30 minutes. If they start to stick, reduce heat slightly and scrape browned bits from the pan.

Deglaze & aromatics

When onions are richly colored, add the minced garlic and cook 30 seconds until fragrant. Pour in 1/4 cup dry white wine (or vermouth) to deglaze the pan, scraping up browned bits; simmer until most of the liquid evaporates, about 1–2 minutes.

Make the soup sauce

Add 2 cups beef broth, 1/2 cup chicken broth, 1 tsp Worcestershire sauce, bay leaf, and thyme sprigs. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly reduce. Taste and adjust seasoning with salt and pepper as needed. Remove and discard thyme stems and bay leaf.

Finish sauce

Stir in up to 1/4 cup reserved pasta water if you want a silkier sauce to coat the pasta. Keep sauce at a gentle simmer.

Return chicken to sauce

Nestle the seared chicken breasts back into the skillet with the onion soup sauce. Spoon some sauce over the chicken and simmer gently for 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Add cheeses and melt

Preheat the broiler or set oven to high broil. Place two slices/ounces of Swiss and two slices/ounces of provolone over each chicken breast (or the shredded Swiss evenly divided and provolone slices layered). Transfer the skillet to the oven or place under the broiler until the cheese is melted, bubbling, and lightly browned around the edges, about 2–4 minutes. Watch carefully to avoid burning. (If your skillet is not oven-safe, transfer chicken and sauce to a baking dish before broiling.)

Assembly & Serve

Place a portion of cooked pasta on each plate. Spoon extra onion-soup sauce over the pasta to coat. Top with a cheesy chicken breast. Spoon additional caramelized onions and pan sauce over the chicken and pasta. Garnish with chopped fresh parsley, if desired, and serve immediately.