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.
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
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
- 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.
- 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.
- 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).
- 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.
- 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!