Meal Kit

French Onion Chicken

with arugula salad and white balsamic vinaigrette

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 5 oz. Baby Arugula
  • 4 oz. Grape Tomatoes
  • Info
    1 cup Panko Breadcrumbs
  • 2 oz. Dark Brown Sherry Cooking Wine
  • Info
    1½ oz. Swiss Cheese Slices
  • ¼ oz. White Balsamic Vinegar
  • 1 tsp. Sugar
  • 3 Thyme Sprigs
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 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 (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.

  3. 3

    Coat and Sear the Chicken

    Mix panko and 1/4 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.

  4. 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 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.

  5. 5

    Finish the Dish

    Combine white balsamic vinegar, sugar, 5 tsp. olive oil, 1/4 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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