Cheesy French Onion Chicken with Potatoes
A cozy, hugely flavorful, one-pan chicken dinner that, if you’re anything like me, you will reach for over and over again. I use beef stock because it’s got a deep flavor that works really well here. But you can absolutely use chicken stock, if that’s what you have or prefer. I also call for Swiss or Gruyere cheese here, as either will work. Swiss is typically much more affordable, but Gruyere more classic. Up to you! Can’t really go wrong either way.
- Yield: Serves 4
Ingredients
Units
Scale
- 4 tablespoons olive oil, divided, plus more as needed
- 4 boneless, skinless chicken breasts (see note)
- Salt and pepper
- 2 yellow onions, sliced
- 1 pound baby gold potatoes, halved or 2 large Russets, diced
- Salt and pepper, as needed
- 1/3 cup apple cider or apple juice
- 2 teaspoons Dijon mustard
- 1 teaspoon beef stock concentrate (or chicken)
- 1/2 cup beef stock (chicken stock is fine, if that’s what you have)
- Several sprigs of fresh thyme and rosemary
- 3 to 4 large boneless, skinless chicken breasts
- 1 heaping cup of shredded Swiss or Gruyere cheese (Swiss being the more affordable option, Gruyere the more “French Onion” choice)
- 1/2 cup crumbled blue cheese (optional)
Instructions
- Preheat your oven to 400 degrees F.
- Season the chicken generously with salt and pepper all over. In a large skillet set over med-high heat, add the oil and when it’s hot, brown the chicken on both sides; takes about 3 to 4 minutes per side. Transfer to a plate for now, and don’t wipe out the pan.
- Add another couple of tablespoons of oil to the skillet, now over medium heat. Add the onions and potatoes, and season them with salt and pepper. Cook for 15 minutes, stirring occasionally. Â
- Combine the apple cider, Dijon, stock concentrate, and stock and add to the pan. Stir to mix everything together, and season to taste. (Chicken breasts and potatoes are pretty underwhelming when not seasoned well enough. So don’t be shy with the salt!)
- Nestle the chicken down into the pan, and pour in any residual drippings/juices from the plate. Make sure the potatoes are mostly submerged in the liquid/sauce so they cook nicely. Lay the thyme and rosemary sprigs right on top (they’ll subtly flavor/scent the dish this way). Alternatively, you can chop a few teaspoons of the fresh herbs and sprinkle them into the sauce. Place the pan in the oven to bake until the chicken is done and the potatoes are cooked through and tender; about 15 to 20 more minutes.Â
- Pull the pan out, remove any large herb sprigs, and cover with the cheese(s). Broil on high for 1 to 2 minutes, just to melt and lightly brown the cheese. Keep an eye on it!Â
- Serve either plated individually or family style. Enjoy.Â
Notes
This recipe is wonderful with chicken thighs as well.Â
Keywords: French Onion Chicken and Potatoes