If you like the classic French soup, you’re going to love this fragrant and flavorful one-skillet dish! Savory seasoned chicken presents the perfect counterpoint to luscious sweet onions and gooey Swiss cheese. Serve hot with crusty French bread (and if you dip your bread in the sauce, we won’t tell)!
2 lbs. Pittman & Davis 1015 Onions, sliced
2 lbs. boneless, skinless chicken breasts or thighs
2 c. beef broth
1 c. Swiss cheese, grated
⅓ c. extra-virgin olive oil, divided
2 Tbsp. all-purpose flour
2 tsp. balsamic vinegar
½ tsp. dried thyme
½ tsp. dried sage
Kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F. Heat 2 tablespoons olive oil in large, ovenproof pan or skillet over medium heat. Add onions; season with salt and cook, stirring occasionally until softened and caramelized (15-20 minutes). Add balsamic vinegar and cook for another until darkened but not burned (3-5 minutes). Remove from heat and transfer to medium bowl.
- Heat remaining olive oil in skillet and raise heat to medium-high. Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
- Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan. Return heat to medium-low and whisk in flour, stirring until smooth. Cook until mixture has just thickened (5-7 minutes).
- Return chicken and onions to pan, stir together with beef gravy, then top with grated Swiss cheese. Transfer skillet to oven and cook until cheese is melted and bubbly and chicken is cooked through.