For this one skillet dinner, pan-roasted chicken is smothered with a deeply flavorful caramelized onion sauce and topped with melted fontina cheese—channeling all the qualities of French onion soup. For a saucy dish like this, toasty garlic bread is a necessity! It is the perfect side for soaking up the soup(er) sauce.

French Onion Chicken Skillet with Fontina Cheese, Mixed Green Salad & Garlic Bread

MEAL KIT CONTENTS: 

12 oz chicken breast

6 oz mixed greens

1 oz mustard vinaigrette

10 oz chicken stock & base blend

2 oz fresh thyme

4 oz bread rolls

4 oz fontina cheese

1 oz minced garlic

3 oz zesty garlic butter*

0.5 cornstarch

4 oz onion

 

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

 

INGREDIENTS NOT SUPPLIED: 

Olive oil

Salt and pepper

 

KITCHEN ITEMS NEED:

Cutting board and knife

Ovenproof skillet OR 1 large skillet and 1 oven safe dish

Small bowl

Baking sheet

Plate

Paper towel

 

French Onion Chicken Skillet with Fontina Cheese, Mixed Green Salad & Garlic Bread

Regular price
$28.00
Sale price
$28.00

NUTRITIONAL INFORMATION (per serving)

Calories...................780

Carbohydrates........58g

Fat..........................49g

Protein....................53g 

Sodium....................830mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Preheat broiler with top rack 6 inches from heat source

    Peel and thinly slice onion

    Halve rolls, spread cut side with some zesty garlic butter, reserving some for later

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

    Pick and finely chop thyme leaves and parsley leaves, discard stems

    COOKING INSTRUCTIONS
    1. Caramelize onions

    Thinly slice onion. Heat a large drizzle of olive oil and remaining zesty garlic butter in a skillet over medium-high. Add sliced onions and a pinch each of salt and pepper. Cook, stirring, until well browned, adding a drizzle of water at a time to scrape up browned bits, 12–15 minutes. Transfer to a bowl. Wipe skillet clean with a paper towel.

    1. Cook chicken

    Heat a drizzle of oil in reserved skillet over medium-high. Pat chicken dry and season with salt and pepper. Add chicken to skillet and cook, until well browned and just cooked through, 5-6 minutes per side. Transfer chicken to a plate.

    1. Make sauce

    Add a small drizzle of olive oil and add garlic to skillet. Cook, stirring, until garlic is lightly golden, about 30 seconds. Add chopped thyme and stock blend. Bring to a simmer. Add slurry and continue to cook, scraping up any browned bits, until sauce is slightly thickened, 1–2 minutes. If skillet is oven-proof, return chicken to skillet and top with caramelized onions and sliced fontina (if not – transfer ingredients to oven proof dish).

    1. Broil chicken & bread

    Transfer skillet / oven proof dish to top oven rack and broil until cheese is melted and golden brown, 2–4 minutes (watch closely as broilers may vary). Carefully remove skillet/dish from oven. Broil rolls cut side up, directly on top oven rack until golden brown and toasted, 1–2 minutes (watch closely). Remove rolls from oven.

    1. Make salad & serve

    In a medium bowl mix mustard vinaigrette, mixed greens, and season to taste with salt and pepper. Serve chicken with chopped parsley, salad and garlic bread alongside. Enjoy!