I'm going to make this short and sweet, just like the recipe. French Onion Chicken and Squash Noodles is a great weeknight meal because its simple, fast, and full of flavor.
Imagine that scrumptious and rich french onion soup that you order at a swanky restaurant during the colder months. Now imagine it as a sauce for some healthy squash noodles and lean chicken breast. This will be a hit even with the kiddos.
Substitutions are welcomed here!
If you want to use dark meat chicken instead of chicken breast, go for it! Boneless chicken thighs would be delicious.
Gruyere cheese is traditional for french onion soup but you could change it for Swiss, Fontina, or another melting cheese you like.
Zucchini not your favorite? Yellow squash not in season? No problem. You can try this recipe with any squash noodle. Butternut squash noodles would probably be fantastic. I think I'll try that next.
Use homemade beef broth. Its healthier and has much better flavor without chemicals or preservatives.
When caramelizing your onions, keep your heat low and stir often. You want to cook them low and slow in order to soften them and give them a sweet flavor. Turning your heat too high will burn the edges of your onions and result in an off flavor.
Feel free to spiralize ahead of time to save time. Crunched for time when you get home from work? Rushing to get dinner on the table before you've got to drop off the kids at their extra curriculars? Spiralize your veggies up to 24 hours ahead and store in a colander over a bowl. (the colander will help keep your veggies sitting in their own moisture and turning bad. Avoid salt when spiralizing.)
French Onion Chicken and Squash Noodles
2 lb Boneless skinless chicken breast
2 1/2 cups summer squash noodles (one zucchini and one yellow squash)
1 large sweet onion (thinly sliced)
1 Tbsp grapeseed oil (or neutral cooking oil of choice)
2 Tbsp unsalted butter (divided)
2 Tbsp Sherry wine
2 cup beef broth
1 tsp honey
1 to 2 sprigs fresh thyme or 1 tsp dried thyme
Salt and pepper to taste
1 cup Gruyere (grated)
Preheat oven to 400 degrees
Season chicken with salt and pepper, preheat oil and brown in a large skillet. Set aside.
Melt 1 tablespoon butter, add onion and cook until caramelized
Add Sherry, salt, pepper, honey and thyme. Cook for 3-4 min.
Add beef broth and cook/reduce for about 10 minutes
Stir in 1 tablespoon butter
Slice chicken into bite sized pieces.
Place squash noodles and chicken in an oven safe dish. (or individual ramekins)
Pour in soup and stir to combine.
Sprinkle cheese over top and bake for 20-25 minutes until brown and bubbly.
If your sauce is a little thin for your liking, you can feel free to thicken it with arrowroot powder, flour, or a cornstarch slurry to make a thicker sauce.
For a soup-like dish, you can add more beef broth.