Jump to recipeWhisk together the oregano, garlic powder, Arrowroot, sea salt, and pepper. Rub each chicken breast really well with this mixture.
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French Onion-Chicken Skillet 🧅
I often say we can never have enough GOOD chicken recipes as we tend to lean towards chicken quite often at our house.
Well, this one is SO GOOD that it just might be promoted as one of your new go-to weekly dishes…
My family absolutely loves this recipe! Of course, they love anything flavorful and covered in melty cheese 😉
This French Onion-Chicken is ultra-comforting and super satisfying, so I hope you try it out this week!
I served our chicken alongside steamed broccoli and cooked brown rice.
This French Onion-Chicken makes for a great meal prep idea as well. Store in sealed containers for up to 4 days in the fridge.
âž¡ï¸ Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
We’ve got CFC recipes to for a few of these ingredients:
Also, try our French Onion Soup.Â
4 servings
Ingredients:
- 2 Tbsps grass-fed butter, ghee, or clarified butter
- 2 extra-large onions, thinly sliced
- 1 1/2 cups chicken or beef bone broth, divided
- 4 boneless skinless chicken breasts
- 2 tsps dried oregano
- 1 tsp garlic powder
- 1 Tbsp Arrowroot powder or GF flour
- sea salt and ground pepper, to taste
- 1 Tbsp homemade Worcestershire sauce
- 1 Tbsp olive oil or avocado oil
- 1/2 cup freshly grated cheese (like gruyere, mozzarella, white cheddar, or Monterey jack)
- fresh herbs as garnish if desired, such as thyme or parsley
Instructions:
Preheat your oven to 400 degrees f.
Melt the butter in a large oven-safe skillet over medium heat.
Add the sliced onions and saute, stirring frequently for 5 minutes.
Stir in 1/2 cup of broth and allow it to cook down with the onions until the liquid is nearly gone and the onions are golden-brown around 15 minutes.
Once the onion is caramelized, stir in the Worcestershire sauce, then using a spatula, set this onion mixture aside on a plate.
Whisk together the oregano, garlic powder, Arrowroot, sea salt, and pepper. Rub each chicken breast really well with this mixture.
Heat the oil in the same skillet and sear the chicken for 3-5 minutes per side until nicely golden-brown.
Pour in the remaining cup of broth and bring the sauce to a simmer. Allow it to cook with the chicken for about 10 minutes, or until the internal temperature of each chicken breast reads 165F.
Once the chicken is cooked through, top each with your caramelized onions and then top evenly with your grated cheese.
Place your skillet into your preheated oven.
Bake until the cheese is melted and bubbly, around 8-10 minutes.
Garnish with fresh herbs of choice.
Enjoy while hot!
â¤ï¸Rachel
Ingredients
- 2 Tbsps grass-fed butter, ghee, or clarified butter
- 2 extra-large onions, thinly sliced
- 1 1/2 cups chicken or beef bone broth, divided
- 4 boneless skinless chicken breasts
- 2 tsps dried oregano
- 1 tsp garlic powder
- 1 Tbsp Arrowroot powder or GF flour
- sea salt and ground pepper, to taste
- 1 Tbsp homemade Worcestershire sauce
- 1 Tbsp olive oil or avocado oil
- 1/2 cup freshly grated cheese (like gruyere, mozzarella, white cheddar, or Monterey jack)
- fresh herbs as garnish if desired, such as thyme or parsley
Instructions
- Preheat your oven to 400 degrees f.
- Melt the butter in a large oven-safe skillet over medium heat.
- Add the sliced onions and saute, stirring frequently for 5 minutes. Stir in 1/2 cup of broth and allow it to cook down with the onions until the liquid is nearly gone and the onions are golden-brown around 15 minutes.
- Whisk together the oregano, garlic powder, Arrowroot, sea salt, and pepper. Rub each chicken breast really well with this mixture.
- Once the onion is caramelized, stir in the Worcestershire sauce, then using a spatula, set this onion mixture aside on a plate.
- Heat the oil in the same skillet and sear the chicken for 3-5 minutes per side until nicely golden-brown.
- Pour in the remaining cup of broth and bring the sauce to a simmer. Allow it to cook with the chicken for about 10 minutes, or until the internal temperature of each chicken breast reads 165F.
- Once the chicken is cooked through, top each with your caramelized onions and then top evenly with your grated cheese.
- Place your skillet into your preheated oven.
- Bake until the cheese is melted and bubbly, around 8-10 minutes.
- Garnish with fresh herbs of choice.
- Enjoy while hot!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps grass-fed butter, ghee, or clarified butter
- 2 extra-large onions, thinly sliced
- 1 1/2 cups chicken or beef bone broth, divided
- 4 boneless skinless chicken breasts
- 2 tsps dried oregano
- 1 tsp garlic powder
- 1 Tbsp Arrowroot powder or GF flour
- sea salt and ground pepper, to taste
- 1 Tbsp homemade Worcestershire sauce
- 1 Tbsp olive oil or avocado oil
- 1/2 cup freshly grated cheese (like gruyere, mozzarella, white cheddar, or Monterey jack)
- fresh herbs as garnish if desired, such as thyme or parsley
Instructions
- Preheat your oven to 400 degrees f.
- Melt the butter in a large oven-safe skillet over medium heat.
- Add the sliced onions and saute, stirring frequently for 5 minutes. Stir in 1/2 cup of broth and allow it to cook down with the onions until the liquid is nearly gone and the onions are golden-brown around 15 minutes.
- Whisk together the oregano, garlic powder, Arrowroot, sea salt, and pepper. Rub each chicken breast really well with this mixture.
- Once the onion is caramelized, stir in the Worcestershire sauce, then using a spatula, set this onion mixture aside on a plate.
- Heat the oil in the same skillet and sear the chicken for 3-5 minutes per side until nicely golden-brown.
- Pour in the remaining cup of broth and bring the sauce to a simmer. Allow it to cook with the chicken for about 10 minutes, or until the internal temperature of each chicken breast reads 165F.
- Once the chicken is cooked through, top each with your caramelized onions and then top evenly with your grated cheese.
- Place your skillet into your preheated oven.
- Bake until the cheese is melted and bubbly, around 8-10 minutes.
- Garnish with fresh herbs of choice.
- Enjoy while hot!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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