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Description
An easy high-protein bowl recipe featuring caramelized onions, tender chicken breasts coated in flour, a savory sauce with Dijon mustard, and melted Gruyere cheese, served over white rice with optional green peas and fresh parsley garnish.
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 2 large chicken breasts (or 4 small)
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup shredded Gruyere cheese
- Cooked white rice for serving
- Fresh parsley, chopped, for garnish
- Green peas for serving (optional)
Instructions
- In a large skillet, melt the butter over medium heat. Add the sliced yellow onions and 1/4 teaspoon salt, then sauté until they begin to soften and brown. Reduce heat to low and continue cooking for approximately 20 minutes, allowing them to become very soft and caramelized.
- Stir in the balsamic vinegar, Worcestershire sauce, and dried thyme. Transfer the caramelized onions to a plate and set aside.
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Dredge each chicken breast in this mixture, coating evenly.
- Add a little more butter or oil to the skillet if needed. Cook the floured chicken breasts over medium heat until golden brown and almost cooked through. Remove the chicken and set aside.
- Deglaze the skillet by adding the chicken broth and Dijon mustard. Scrape the bottom of the pan to incorporate all the flavorful browned bits.
- Return the chicken breasts to the skillet, nestling them into the sauce. Spoon the reserved caramelized onions over the chicken, then sprinkle generously with shredded Gruyere cheese.
- Cover the skillet and allow the cheese to melt and the flavors to meld, or transfer the skillet to a preheated oven at 375°F (190°C) for 5-10 minutes, until the cheese is bubbly and golden.
- Assemble your bowls: spoon cooked rice into each bowl, add green peas (if using), then top with a chicken breast, a generous portion of the cheesy onions, and a sprinkle of fresh parsley.
Notes
- Use gluten-free flour to make this recipe suitable for gluten-free diets.
- Green peas are optional but add color and extra nutrition.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).