French Onion Chicken with Melted Provolone Cheese, Spinach Salad & Garlic Rolls
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.
IN THE KIT
12 ozchicken breast
1 ozmustard vinaigrette
10 ozbeef stock/base blend
2 ozfresh thyme
2 pcsbread rolls
2 slicesprovolone cheese
12 ozminced garlic
3 ozZesty garlic butter*
4 ozonion (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
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.
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.
Pat chicken dry & season with salt & pepper. Pick & finely chop thyme leaves, discarding stems.
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.
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.
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.
In a medium bowl mix mustard vinaigrette, spinach & season to taste with salt & pepper. Serve chicken with salad & garlic bread alongside. Enjoy!