French Onion Baked Chicken

French Onion Baked Chicken

French Onion Baked Chicken is a favorite with all the full, savory flavor of French Onion Soup. It has a slightly sweet flavor from the touch of Balsamic Vinegar, which compliments the chicken so well. Our Sheffield’s Seasoning Salt has all the essential spices and herbs we use in our own French Onion Soup, plus several others which expands the flavor of the sauce and chicken to a new level.

We like to serve our French Onion Baked Chicken with a baked potato, or maybe some Pan Seasoned Potatoes. Add a seasonal vegetable and your meal is complete. Enjoy!

Serves 4

Ingredients:
2 Tablespoons Butter
4 Tablespoons Olive Oil, Divided
1 ½ Pounds Yellow Onions (about 2 to 3 large), Thinly sliced with the grain, through the root.
½ Teaspoon Sea Salt
¼ Teaspoon Baking Soda, Dissolved in ⅛ Cup of water.
1 Cup Low-Sodium Beef Stock
1 Tablespoon Dark Balsamic Vinegar
1 Teaspoon Dijon Mustard
5 Teaspoons Sheffield’s Seasoning Salt, Divided
2 Large Boneless Skinless Chicken Breasts, sliced horizontally into 4 cutlets
4 to 6 Ounces Baby Swiss, Swiss, or Gruyère Cheese. It can be thin sliced or grated. We use thin sliced Baby Swiss so we can place the cheese easier on the chicken breasts. The flavor of the Baby Swiss is milder but still distinctive.
2 Tablespoons Fresh Parsley, Chopped for Garnish

Directions:
Preheat oven to 325ºF, with rack set in middle position. Spray a 12″ baking dish.

Season each side of chicken pieces with ½ teaspoon of the Seasoning Salt. Press in a bit so it sticks better.

In a large non-stick skillet, over medium heat, add the 2 tablespoons of butter and 2 tablespoons of the olive oil. Sprinkle the ½ teaspoon of salt and add the baking soda water over the onions. Stir in to combine. Sauté for about 5 to 10 minutes, stirring occasionally until the onions are golden brown. Don’t overcook or they will be soggy and mushy. They will cook more in the oven.

While the onions are caramelizing, brown the chicken pieces. In a second non-stick pan, add the remaining 2 tablespoons of the olive oil over medium-high heat. Transfer the seasoned chicken cutlets to the pan. Cook for about 2 to 3 minutes on each side until golden brown, but not over cooked or too dark. Transfer to a plate and lightly cover with foil to keep warm until needed.

Once the onions are caramelized, add the cup of beef broth, Balsamic vinegar, Dijon mustard, and remaining 1 teaspoon of the Seasoning Salt. Stir carefully to combine. Simmer for about 5 minutes until the sauce has reduced by about half. Adjust the salt is necessary. Remove from the heat.

Place chicken in the sprayed baking dish. Arrange so the pieces are evenly spread out. Spoon the onions over the chicken cutlets. Bake for 10 minutes. Place the cheese slices on top of the onions, and bake for another 10-15 until the internal temperature is 165ºF. Check after 10 minutes.

Remove from the oven and serve immediately. Spoon some of onions and sauce in the dish on each chicken piece. Garnish with the chopped parsley.

We like to serve our French Onion Baked Chicken with a baked potato, Pan Seasoned Potatoes, and green beans, or another seasonal vegetable. Enjoy!