This French onion chicken with mashed potatoes recipe was so full of flavor and warm and hearty, and was even tastier for lunch the next day as leftovers. The base of this dish is a take on French onion soup and features caramelized onions and garlic, flavored with a little dijon, Worcestershire and balsamic vinegar. This is a delicious combination and I was pleased with how much flavor the sauce had.
Near the end of cooking, some cheese is added, either on top or mixed into the sauce. I used a combo of gruyere and Monterey jack and the sauce was creamy, but not too rich and nicely balanced. This was great on mashed potatoes, and would also be good over some pasta or wild rice.
French Onion Chicken with Mashed Potatoes
Tender chicken in a creamy onion sauce with melted cheese, served over mashed potatoes – a hearty spin off of french onion soup
Ingredients
For the chicken:
- 2 large yellow onions sliced
- 4 garlic cloves sliced
- 2 tbsp butter
- 1/4 tsp salt
- additional salt and freshly ground black pepper
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 2 tbsp flour
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dijon mustard
- 1 cup chicken broth
- 1 cup shredded cheese
For the potatoes:
- 4 russets peeled and diced
- 4 tbsp butter
- salt
- milk or cream
Instructions
- Add potatoes to a large pot of salted water and bring to a boil. Reduce heat and simmer for 25-30 minutes until fully tender. Drain and add back to the hot pan. Add the butter and a little cream and start mashing them. Season with salt and pepper and add more cream as needed while mashing to get a creamy consistency. Keep warm until ready to serve.
- In a large skillet, heat the butter over medium heat. Add the onions and the salt and saute until the onions begin to brown. Reduce to low and cook, stirring occasionally until the onions are soft and lightly caramelized.
- Add the vinegar, Worcestershire sauce, and thyme and move to a plate.
- Add a little oil to the skillet and toss the cut up chicken with the flour and some salt and pepper. Add to the pan and brown the chicken well, stirring as needed, until it is cooked through.
- Add the broth and dijon and spices and scrape down the bottom of the pan. Simmer until the mixture has thickened up and taste and season as needed. Add the cheese on top and either stir it in, or just allow it to melt on top. Spoon your hot potatoes onto a plate and top with chicken and sauce.
Tried this recipe?Let us know how it was!