One Pot French Onion Chicken
7.8g
Net Carbs
47.4g
Protein
32.8g
Fat
1.1g
Fiber
548
Calories
Cooking tip: This one pot meal takes just a little patience and attention to get deliciously caramelized onions. If you don’t rush the process, you get a depth of flavor that elevates simple chicken breast to a special occasion meal. We used about 1-inch cubes of chicken, but if your chunks are larger or smaller be sure to test the internal temperature of the chicken and adjust the cooking time as needed.
Ingredients:
- 3 slices (40g) prosciutto
- 4 tablespoons unsalted butter, divided
- 1 1/4 pounds chicken breast, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 medium (220g) onions, thinly sliced into half moons
- 1/2 cup (4 fl. oz) sauvignon blanc wine
- 1/2 cup chicken broth
- 2 teaspoons minced fresh sage
- 1 teaspoon fresh thyme leaves
- 2 tablespoons heavy cream
- 3 ounces finely shredded gruyere cheese
- 4-ounces burrata cheese
Directions:
- Heat oven to 350° and line a baking sheet with parchment paper. Tear prosciutto and arrange on parchment with some space between each piece. Bake prosciutto until crispy, 10-15 minutes. Set aside until needed.
- In a large skillet over medium heat melt 1 tablespoon butter. Evenly sprinkle chicken cubes with salt and pepper, add to skillet and cook undisturbed until bottoms are browning, about 5 minutes. Flip each chicken piece and continue to cook until second side is browned, another 5 minutes. Scrape onto a plate until needed.
- Return the skillet to medium low heat and melt remaining 3 tablespoons butter. Add onions and cook slowly, stirring every 5 minutes or so until browning, about 30 minutes. Stir in wine and cook until mostly evaporated, about 5 minutes. Add broth, fresh sage, fresh thyme, and chicken cubes with accumulated juices. Continue cooking until slightly thickened, gently simmering, and chicken comes to an internal temperature of 165°F, about 10 minutes. Stir in cream.
- Remove from heat, sprinkle with gruyere and top with crispy prosciutto, torn open burrata, and additional fresh sage and thyme. One serving is about 1 cup.
