We know everybody loves French onion soup, so we figured out a way to incorporate those flavors into a delicious chicken dinner. Caramelized onions and Swiss cheese top a beautifully seared chicken breast before being melted to perfection in the oven.
Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
Antibiotic-Free Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve onion. Slice onion into thin strips.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Caramelize the Onion
Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and onion to hot pan and spread onion into a thin layer (some overlap is ok). Reduce heat to medium and cook undisturbed, 3-4 minutes.
Season with a pinch of salt and pepper. Then stir often until onions are a deep golden brown, 5 minutes.
Add thyme and sherry wine. Cook until wine has evaporated, 2-3 minutes.
Transfer onion to a plate. Wipe pan clean and reserve.
Coat and Sear the Chicken
Mix panko and ¼ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast.
Return pan used to caramelize onions to medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear undisturbed on one side, 2-3 minutes.
Roast the Chicken
Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes.
Carefully, divide onions between chicken breasts and cover with cheese. Return pan to oven and roast until cheese melts, 2-3 minutes.
Remove from oven and rest 5 minutes.
While chicken rests, make salad.
Finish the Dish
Combine white balsamic vinegar, sugar, 5 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Add arugula and tomatoes and toss to coat completely.
Plate dish as pictured on front of card. Bon appétit!
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