French Onion Chicken Parm
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts, pounded to ½-inch thickness
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups Italian breadcrumbs or panko plus 1 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- Olive oil for frying
For the Onions:
- 2 cups pre-caramelized onions *see note if you want to make them fresh!
- Kosher salt to taste
- 1 –2 tbsp beef or chicken broth or white wine if needed
For Topping:
- 6 oz Gruyère thinly sliced (about 2 cups)
- Grated Parmesan cheese to taste
- Fresh thyme for garnish
Directions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Season chicken with salt and pepper.
- Dredge each breast in flour, dip in beaten egg, then coat in the breadcrumb–Parmesan mixture.
- Heat olive oil in a large skillet over medium heat. Pan-fry chicken 3 to 4 minutes per side until golden brown. Transfer to the sheet pan.
- Taste onions and season with salt if needed. If too thick, stir in broth or wine to loosen.
- Spoon about ¼ to ½ cup onion mixture over each cutlet.
- Top with Gruyère and a sprinkle of Parmesan.
- Bake 10 to 12 minutes, until cheese is melted and bubbly and chicken is cooked through (165°F internal temperature).
- Garnish with more Parmesan and lots of fresh thyme sprigs and serve hot with salad or crusty bread.
To make your own caramelized onions or this recipe, slice 3 large yellow onions and cook in butter or olive oil over medium-low heat until deeply golden, about 35 to 40 minutes. Deglaze with white wine and a splash of broth for rich flavor.
Here is my tutorial for making them on the stove top!
https://www.youtube.com/shorts/_KcBW_BODkc
Pro Tip: Batch-prep caramelized onions in a slow cooker . Add several sliced onions with butter or oil and salt, and cook on low for 10 hours. Portion and freeze for instant flavor boosts all month long.