French Onion Chicken

with arugula salad and sherry vinaigrette

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 fl. oz. Sherry Wine
  • ¼ fl. oz. Sherry Vinegar
  • 1 Yellow Onion
  • 3 Thyme Sprigs
  • 4 oz. Grape Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1½ oz. Swiss Cheese Slices
  • 5 oz. Baby Arugula
  • 1 tsp. Sugar
  • Nutrition (per serving)

  • Calories
    613
  • Carbohydrates
    30g
  • Fat
    30g
  • Protein
    47g
  • Sodium
    1649mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Caramelize the Onion
    2

    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. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine has evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve.

  • Step 3 - Coat and Sear the Chicken
    3

    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.

  • Step 4 - Roast the Chicken
    4

    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 each 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.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Combine sherry 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!