Lightened-Up French Onion Chicken Skillet

Think: French onion soup, but a chicken dish! And even better, lightened-up to fit your health and wellness goals. This lightened-up French onion chicken skillet is easy enough to prepare during the week for dinner, but also impressive and tasty enough to serve to guests. Thinly sliced chicken breasts are pan fried, then smothered in caramelized onions and topped with Swiss cheese. What could be better? Serve this delicious chicken alongside potatoes and a veggie for the ultimate comfort meal, but lightened up just a touch.

Course dinner

Cuisine American

Keyword french onion chicken

Prep Time 15

Cook Time 1

Servings

Calories 259kcal

Author Steph

Equipment

oven proof skillet

Ingredients

1.5 lbs chicken breast sliced into 6 thinner pieces
kosher salt and pepper
olive oil spray
2 lbs onions any variety will do; use a 3 lb bag
1 cup chicken stock divided
1/2 cup sherry wine cooking wine is fine
6 slices ultra thin or reduced fat Swiss cheese used: Sargento Ultra Thin
thyme for garnish optional

Instructions

Cut the chicken breasts into 6 thinner slices.
Season the chicken with salt and pepper on both sides.
Thinly slice all of the onions and set aside.
In the meantime, preheat the skillet over medium high heat.
Add olive oil spray to the skillet.
Add the chicken to the pan, and cook for a few minutes per side, or until golden brown. The chicken is thin, so it should not take much time.
Set the cooked chicken aside.
Add more olive oil spray to the frying pan, and then add the onions.
Cover the pan with a lid to allow the onions to steam and begin to cook down.
After 5 minutes, remove the lid and toss the onions. Add 1/4 cup of chicken broth to the pan to deglaze the pan. Allow the broth to absorb, and then cover the pan with a lid again.
Repeat this process until all of the chicken broth is gone (you can use more if needed) and until the onions are cooked down and caramelized. (about 30-40 minutes).
Next, add the sherry to the pan and allow it to simmer.
Return the chicken breasts to the pan and simmer for 5 minutes.
Coat the chicken pieces in the cooked onion mixture, then top each piece of chicken with a slice of cheese.
Pop the pan under the broiler to melt the cheese; garnish with thyme (optional).

Notes

WW Points:

3 WW Points per serving

Click here to track this recipe in the WW app.

Nutrition