French Onion Chicken

John speaks *oh so fondly* of French Onion Soup and I don’t know that I’ve ever tried it. While playing with crafting a recipe for the soup, I started thinking on this idea of making a chicken version – b/c I’m all about needing protein these days…

This morning, I finally sat down to figure out ingredients and how I thought I could make it in the IP. Then I tweaked it b/c I wanted to caramelize the onions before pressure cooking. Then I tweaked it again b/c I wanted to sear the chicken before pressure cooking. Then I tweaked it once more b/c I wanted the cheese to melt nicely on the individual servings. Finally, it looked good on paper so I made it for dinner – and of course made a couple of tweaks along the way. Whew! Welcome to how my thought process goes down the rabbit hole with crafting recipes.

Ended up being a fairly easy and quick meal – I mean for someone who’s not taking pictures as they go and making tweaks along the way it will be fast and easy.

…And quite tasty! This one will be added to our ongoing #MeetingMacros rotation.

#InstantPotMagic #MakeItBetterAtHome

French Onion Chicken Recipe

Ingredients

• 2 Tbsp extra virgin olive oil, divided
• 2 lbs boneless, skinless chicken breast
• 2 large yellow onions, sliced
• 16 oz 50% less sodium beef broth
• 1 Tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp coarse kosher salt
• 1/2 tsp ground black pepper
• 4 slices (100g) Provolone Cheese

Directions

1. Select SAUTÉ → Normal on the Instant Pot (IP).
2. Add the 2 sliced yellow onions to the IP’s inner pot and cook, stirring frequently, until the onions are very soft and deeply golden, about 15 mins, then select CANCEL.
3. Transfer the caramelized onions to a plate and set aside.
4. Season the 2 lbs thin-cut boneless, skinless chicken breasts evenly on both sides with 1 tsp coarse kosher salt and ½ tsp ground black pepper.
5. Set IP to SAUTÉ → Normal and add 1 Tbsp extra virgin olive oil.
6. Add 1/3 of seasoned chicken breasts in a single layer and sear for 1 min per side, until just lightly golden.
7. Transfer the seared chicken breasts to a plate.
8. Add remaining 1 Tbsp extra virgin olive.
9. Add second 1/3 batch of chicken and repeat searing/transfer steps.
10. Add final 1/3 batch of chicken and repeat searing/transfer steps.
11. Pour 2 cups low sodium beef broth into pot and use a wooden spatula to deglaze.
12. Return seared chicken breasts to pot, spreading out as evenly as possible – it’s okay if they overlap a bit.
13. Spread caramelized onions evenly over chicken breasts.
14. Pour 1 Tbsp balsamic vinegar over onions.
15. Sprinkle onions with 1 tsp dried thyme. Resist the urge to stir!
16. Secure lid and set to SEAL.
17. Select PRESSURE COOK (or MANUAL) and set the timer for 6 mins.
18. When cooking cycle is complete, allow a natural release (NR) for 10 mins, then do a quick release (QR) to vent any remaining pressure.
19. Once pressure pin drops, remove the lid (facing away from you).
20. Plate the chicken. I suggest serving in large bowl.
21. Top each chicken breast with an equal amount of sliced Provolone cheese and allow to melt .
22. Garnish each cheese-topped chicken breast equally with onions and broth and serve.

NUTRITION FACTS
Servings	6
Amount Per Serving	4oz (113g) chicken, 1.9oz (55g) onion, 2.9oz (81g) broth, 0.6oz (17g) cheese
Calories	292
		% Daily Value*
Total Fat	12.3g	16%
Saturated Fat	3.4g	17%
Trans Fat	0g
Monounsaturated Fat	5.3g
Polyunsaturated Fat	1g
Cholesterol	63mg	21%
Sodium	556mg	24%
Total Carbohydrate	10g	4%
Dietary Fiber	1.5g	5%
Total Sugars	5.5g
Added Sugars	0g
Sugar Alcohols	0g
Protein	31g
Vitamin D	0mcg	0%
Calcium	130mg	10%
Iron	0.9mg	5%
Potassium	527mg	11%
Vitamin A	10mcg RAE	1%
Vitamin C	3mg	3%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein