Meal Kit
French Onion Chicken
with spinach salad and white balsamic vinaigrette
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
We know everybody loves French onion soup, so we figured out a way to incorporate those flavors into a delicious chicken dinner. Caramelized onions and Swiss cheese top a beautifully seared chicken breast before being melted to perfection in the oven. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Yellow Onion
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
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1 cup Panko Breadcrumbs
- 2 oz. Dark Brown Sherry Cooking Wine
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1½ oz. Swiss Cheese Slices
- ¼ oz. White Balsamic Vinegar
- 1 tsp. Sugar
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oql9veOk
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Calories620
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Carbohydrates29g
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Net Carbs24g
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Fat31g
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Protein48g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using sirloin, follow same instructions as chicken in Steps 1, 3, and 4, coating just one side in panko. Sear, panko-side down, until browned on one side, 2-3 minutes, then flip steak and roast, 8 minutes. Carefully remove from oven, add topping, and roast again until topping is melted and steak reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes.
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If using NY strip steak, follow same instructions as chicken in Steps 1, 3, and 4, coating just one side in panko. Sear, panko-side down, until browned on one side, 2-3 minutes, then flip steak and roast, 8 minutes. Add topping and roast again until cheese is melted and steak reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Peel and halve onion. Slice into thin strips.
Stem thyme.Halve tomatoes.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Caramelize the Onion
Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and onion in a thin layer to hot pan. (Some overlap is ok.) 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. -
3 Coat and Sear the Chicken
Mix panko and 1/4 tsp. salt on a plate.
Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess. Repeat with second chicken breast.Return pan used to caramelize onions to medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear undisturbed until lightly browned, 2-3 minutes on one side. -
4 Roast the Chicken
Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes.
Carefully remove pan from oven. Pan will be hot! Use an oven mitt. Top chicken evenly with onions, then cheese.Roast again until cheese melts, 2-3 minutes.Remove from oven and rest, 5 minutes.While chicken rests, make salad. -
5 Finish the Dish
Add white balsamic vinegar, sugar, 5 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to a mixing bowl and whisk or stir vigorously to combine.
Add spinach and tomatoes and toss or gently stir until combined and coated.Plate dish as pictured on front of card. Bon appétit!
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