Soooo I'm a pretty picky eater. Which means I tend to have a set number of dinner recipes that I like and make regularly, which means I oftentimes get tired of them/burnt out. So when I find a new entree to make that I like it is like a GOSH DARNED MIRACLE! And this recipe is one such miracle.
And it was. It so was!
Another beautiful part of this recipe is you make everything in one large skillet--first you cook the onions (then set them aside), then the chicken (which you also then set aside), and finally you make the sauce (which is made all the more delicious because it is partially flavored by the onions and chicken that cooked in there before). Then you add back in the onions and chicken. And serve it with mashed potatoes, over noodles, or rice, or just with some veggies or whatever. It's your life. Eat rich deliciousness however you want. I'm just saying that I loved it. And can't wait to make it again. And I think you should try it. Cuz it's tasty. And you'll like it.
Cheesy Chicken & Onion Skillet
Author: Kayle, "The Cooking Actress"
Makes approx. 4 servings.
- 1 large vidalia or yellow onion, sliced
- 4 tbsp. (or 2 oz.) butter, divided
- Approx. 1.5 lbs boneless skinless chicken breasts
- 1/4 cup breadcrumbs (+ more if needed)
- Olive oil, canola oil, or grapeseed oil
- 2 tbsp. chicken broth
- 1 tbsp. flour
- 12 oz. fat free (or regular) evaporated milk
- 1 cup shredded cheese (cheddar, monterey jack, or preferred variety)
- Melt 2 tbsp. of butter in a very large skillet over medium heat. Add onions and stir to coat, reduce heat to medium-low.
- Cook, stirring every 5 minutes or so, until the onions are light golden brown and soft-but not quite caramelized. Turn off heat and transfer sauteed onions to a plate or bowl and set aside.
- Pound chicken breasts until mostly flattened (I like to put them in a ziploc bag and pound them flat with a rolling pin), and cut into smaller (approx. 3 inch) pieces.
- Pour enough oil into the skillet to coat the bottom and heat over medium heat.
- Coat the flattened, cut, chicken in breadcrumbs and then place in an even layer in the hot oil.
- Cook on each side until cooked all the way through (no pink when you cut the chicken open)-the internal temperature should be at least 165F degrees. Once cooked through, place chicken on a plate and set aside.
- Add 2 tbsp. butter and 2 tbsp. chicken broth to the skillet (which should still be on medium heat) and whisk until melted and bubbly, scraping up any bits from the bottom.
- Whisk in flour and cook about 1 minute.
- Add evaporated milk and whisk until it starts to simmer.
- Whisk in cheese until smooth. Turn off heat.
- Stir back in the sauteed onions and add in cooked chicken.
- Serve warm! Serve with or on potatoes, rice, pasta, and/or veggies.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Of course I chose to serve mine with mashed potatoes.