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French Onion Chicken

About the Recipe

French Onion Chicken


1 Yellow Onion

3 Thyme Sprigs  

1 TBS Sherry Cooking Wine 

Chicken Breasts  13 oz.

1 cup Panko Breadcrumbs 1 cup

Swiss Cheese Slices


Baby Spinach 5 oz.

Grape Tomatoes  4 oz.

White Balsamic Vinegar.  0 1/4 oz.

1 tsp Brown Sugar


  1. Carmelise onions - Add 1 tsp. olive oil and onion in a thin layer to hot pan.  Reduce heat to medium-low and cook undisturbed until beginning to brown, 6-8 minutes. Season with a pinch of salt and pepper, then stir often until onions are a deep golden brown, 5-6 minutes. Add thyme and sherry wine. Cook until wine has evaporated, 2-3 minutes. Transfer onion to a plate. Wipe pan clean and reserve.

  2. Mix panko and 1/4 tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Sear chicken in 1 Tbsp. olive oil undisturbed until lightly browned, 2-3 minutes on one side.

  3. Flip and place chicken in hot oven (400ºF). Roast until  reaches internal temperature of 165º 9-11 minutes. Top chicken evenly with onions, then cheese. Roast again until cheese melts, 2-3 minutes. Remove from oven and rest, 5 minutes. 

  4. whisk or stir vigorously white balsamic vinegar, sugar, 5 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Add spinach and tomatoes and toss or gently.

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