halfbakedharvest4.3
Skillet Roasted French Onion Chicken and Potatoes
Caramelized onions in an herbed wine pan sauce with baby potatoes and Gruyère cheese stuffed chicken breast. Easy to prepare and so delicious. Great for a family dinner, but fancy enough for your next dinner party.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F.2. Loosen the skin of the chicken breast with your finger tips. Stuff about 1/4 cup of cheese underneath the skin of each breast. Season the chicken with 1 tablespoon fresh thyme, salt, and pepper. 3. Melt together the olive oil and butter in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Cook ⏱️ 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the remaining 1 tablespoon thyme and the sage, red pepper flakes, and continue cooking another ⏱️ 3-5 minutes.4. Add the potatoes, tossing to coat. Reduce the heat to medium. Pour in the wine and worchestire sauce. Arrange the chicken over the potatoes, skin side facing up. Season with salt and pepper. Transfer to the oven and roast for ⏱️ 30-40 minutes or until the chicken is cooked through, and the potatoes fork tender. 5. Serve the chicken with the onions and sauce spooned over top, and the potatoes on the side.
worchestire sauce1 tablespoon
Nutrition Facts
calories
961 kcal
serving Size
1 serving
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