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
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
- 2 oz. Dark Brown Sherry Cooking Wine
- ¼ oz. White Balsamic Vinegar
- 1 tsp. Sugar
- 3 Thyme Sprigs
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) MqgbJGPn
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
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
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.
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 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.
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, 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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