The creamiest and most balanced take on french onion soup. It’s lighter, but still soooo creamy. High in protein and fluffed with veggies. Paired with the right portion of white rice for you and you have a healthy dinner the whole family would love. Naturally gluten free and dairy free! Adapted from Olivia Adriance’s recipe.
Lighter French Onion Chicken
Course: MeatServings
4
servingsPrep time
30
minutesCooking time
20
minutesCalories
300
kcalIngredients
1.5-2lbs boneless, skinless chicken thighs
1 tbsp olive oil
1-2 large onions or 2-3 small ones, thinly sliced
1 large zucchini (option to use whatever veggies you have on hand), thinly sliced into quarters
3 tsp coconut sugar
1 15oz can light coconut milk
1 cup broth
3 cloves garlic, minced
1 bay leaf
2 tbsp fresh thyme
2 tbsp cornstarch, arrowroot, or flour
Salt and pepper to taste
Directions
- In a skillet add olive oil, chicken, and season with salt and pepper. Cook for 5 minutes on each side.
- While chicken is cooking slice onions, zucchini, garlic, and thyme
- Remove chicken from the pan and set aside. To the same pan add onions, zucchini, bay leaf, and coconut sugar sautéing on medium heat for ~15 minutes – stirring occasionally.
- In the last 3 minutes add garlic and thyme
- Add coconut milk and broth to deglaze the pan at a simmer
- In a small bowl combine cornstarch, arrowroot, or flour with 2 tbsp broth to create a slurry.
- Whisk that mixture into the pan until it’s well combined. The onion & zucchini mixture should thicken in 3-5 minutes.
- Remove the bay leaf, add the chicken back to the pan and sauce, coating the chicken with the sauce. Simmer for 3-5 minutes.
- Serve over rice or potatoes and enjoy!
