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

Calorie-Conscious Icon
Carb-Conscious Icon
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
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1½ oz. Swiss Cheese Slices
  • 4 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    594
  • Carbohydrates
    27g
  • Fat
    32g
  • Protein
    43g
  • Sodium
    1393mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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 non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread 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 is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.

  • Step 3 - Coat and Sear the Chicken
    3

    Coat and Sear the Chicken

    Mix panko and ½ 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. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.

  • Step 4 - Roast the Chicken
    4

    Roast the Chicken

    Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!