French Onion Chicken

This wasn't necessarily the prettiest dish to photograph, but it sure was absolutely delicious, and that's what's really important, right?

I've been tossing around the idea of a French onion chicken dish for a while now, and I finally got around to trying it. I was so pleased with the results; this dish has all the same flavor notes as a bowl of French onion soup, minus the actual soup: sweet caramelized onions, a crispy element (Panko-breaded chicken, in this case), a hint of thyme, melted cheese. I used sliced muenster cheese because that's what I had on hand, but feel free to use whatever type of cheese you like. This chicken is a delicious and different dinner and a fun new take on a classic favorite!

French Onion Chicken

4 to 6 chicken breasts (uniform thickness)

1 stick butter, melted

2 large onions, thinly sliced

1 teaspoon sugar

1 cup panko breadcrumbs

1 1/2 teaspoons fresh thyme leaves, chopped, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 egg, beaten

1 cup shredded or sliced muenster, gouda, or gruyere cheese

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onions, sugar, salt and pepper to taste, and 1 teaspoon of the thyme leaves. Cook over medium heat, stirring frequently, until onions are caramelized.

3. While the onions are cooking, combine panko, 1/2 teaspoon of the thyme leaves, and the salt and pepper in a dish. Dip the chicken in the egg, then in the panko mixture.

4. Heat about a tablespoon of vegetable oil in a large skillet. Spray a casserole dish with cooking spray. Cook the chicken until it's browned on both sides, then move it to the casserole dish in a single layer. Top the chicken with the onions, then the cheese.

5. Bake for 15 minutes, until chicken is cooked through and the cheese is melted.