French Onion Chicken Skillet Sauté

Serves 4


  • 6 tbsp. olive oil, divided
  • 2 large yellow onions, sliced
  • 4 chicken breasts
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp dried thyme
  • 1 1/2 tbsp. cornstarch
  • 1 3/4 cups low sodium beef broth
  • 4 slices Swiss cheese
  • 4 slices provolone cheese
  • parsley, dill, basil


  1. Heat a large skillet over medium-high heat and add 4 tablespoons of olive oil. Add sliced onions and cook for roughly 15 minutes, stirring frequently until onions are soft and translucent.
  2. While the onions are cooking, pat chicken dry and season with salt, pepper and thyme. Once the onions are done cooking, remove from the pan and set aside.
  3. Add remaining 2 tablespoons of olive oil to the pan. Add chicken and cook 5 minutes on each side, then place on a plate and cover with aluminum foil. 
  4. Return onions to pan, sprinkle with cornstarch and stir with a whisk. Slowly pour in beef broth while you whisk until the broth is fully incorporated and the cornstarch has dissolved. Once the sauce is thickened, return chicken to the pan and spoon sauce over chicken.
  5. Top each piece of chicken with one slice of Swiss cheese and one slice of provolone. Reduce heat to medium low, cover the pan and let simmer for 8–10 minutes until the chicken is done and the cheese is melted. Spoon more sauce over chicken, garnish with fresh herbs and serve.

    Recipe courtesy of Rob Varner of Sheepshead Eats.