French Onion Chicken with Melted Provolone Cheese, Spinach Salad & Garlic Rolls

COOK TIME - 30min
2 SERVINGS

For this one skillet dinner, pan-roasted chicken is smothered with a deeply flavourful caramelised onion sauce & topped with melted provolone cheese—channelling all of the qualities of French onion soup. For a saucy dish like this, toasty garlic rolls are a necessity! It’s the perfect side for soaking up the soup(er) sauce.

Nutrition PER SERVING
Calories 720 kcal
Fat 41.0 g
Protein 50.0 g
Carbohydrate 33.0 g
Sodium 927 mg

French Onion Chicken

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 6 oz
    spinach
  • 1 oz
    mustard vinaigrette
  • 10 oz
    beef stock/base blend
  • 2 oz
    fresh thyme
  • 2 pcs
    bread rolls
  • 2 slices
    provolone cheese
  • 12 oz
    minced garlic
  • 3 oz
    Zesty garlic butter*
  • 1 oz
    cornstarch
  • 4 oz
    onion (1 small)

*Zesty garlic butter: Zesty house blend, butter, garlic

 

Kitchen Items Needed

Cutting board & knife

Ovenproof skillet OR 1 large skillet & 1 oven safe dish 

Small bowl

Baking sheet 

Plate

cook along

INSTRUCTIONS

Prep

Preheat broiler with top rack 6 inches from heat source;

Peel & thinly slice onion;

Halve rolls, spread cut side with some Zesty garlic butter, reserving the rest for later;

Make “slurry” – add a tiny bit of water to the cornstarch container making a thick paste.

1Caramelise Onions

Thinly slice onion. Heat 1 tablespoon of oil & remaining Zesty garlic butter in a medium ovenproof skillet over medium-high. Add sliced onions & a pinch each of salt & pepper. Cook, stirring, until well browned, adding 1 tablespoon water at a time to scrape up browned bits, 12–15 minutes. Transfer to a bowl. Wipe out skillet & reserve for step 3.

2Prep Remaining Ingredients

Pat chicken dry & season with salt & pepper. Pick & finely chop thyme leaves, discarding stems.

3Cook Chicken

Heat a drizzle of oil in reserved skillet over medium-high. Add chicken & cook, until well browned & just cooked through, 5-6 minutes per side. Transfer chicken to a plate.

4Make Sauce

Add 1 teaspoon oil & garlic to same skillet. Cook, stirring, until garlic is lightly golden, about 30 seconds. Add chopped thyme & stock blend. Bring to a simmer. Add slurry & continue to cook, scraping up any browned bits, until sauce is slightly thickened, 1–2 minutes. Return chicken to skillet & top with caramelised onions & sliced provolone.

5Broil Chicken & Bread

Transfer skillet to top oven rack & broil until cheese is melted & golden brown, 2–4 minutes (watch closely as broilers may vary). If you are using an oven safe dish, transfer chicken from skillet & place in dish & broil as instructed above. Carefully remove skillet/dish from oven. Broil rolls, cut side up, directly on top oven rack until golden brown & toasted, 1–2 minutes (watch closely). Remove rolls from the oven.

6Make Salad & Serve

In a medium bowl mix mustard vinaigrette, spinach & season to taste with salt & pepper. Serve chicken with salad & garlic bread alongside. Enjoy!