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Keto French Onion Chicken Bake
Keto French Onion Chicken Bake

Keto French Onion Chicken Bake
Once upon a time, in a quaint kitchen nestled in the heart of Provence, there lived a culinary wizard named Marie. Marie was renowned far and wide for her enchanting dishes that danced upon the taste buds of all who were fortunate enough…
Keto French Onion Chicken Bake
Source
Ingredients:
1
Servings
  • 4
    item
     boneless, skinless chicken breasts
  • 2
    item
     large onions, thinly sliced
  • 2
    clove
     garlic, minced
  • 480
    ml
     beef broth
  • 240
    ml
     shredded gruyère cheese
  • 2
    tbsp
     olive oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh thyme for garnish
Keto French Onion Chicken Bake
Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
  4. In the same skillet, add the sliced onions and garlic. Cook, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes.
  5. Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan.
  6. Return the chicken breasts to the skillet, nestling them into the onion mixture.
  7. Top each chicken breast with shredded Gruyère cheese.
  8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  9. Garnish with fresh thyme before serving.
  • 4
    item
     boneless, skinless chicken breasts
  • 2
    item
     large onions, thinly sliced
  • 2
    clove
     garlic, minced
  • 480
    ml
     beef broth
  • 240
    ml
     shredded gruyère cheese
  • 2
    tbsp
     olive oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh thyme for garnish
1
Servings
0

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the sliced onions and garlic. Cook, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes.

Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan.

Return the chicken breasts to the skillet, nestling them into the onion mixture.

Top each chicken breast with shredded Gruyère cheese.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Garnish with fresh thyme before serving.

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