French Onion Chicken & Rice

4-5 medium boneless, skinless chicken breasts, pounded to an even thickness

2 tbsp olive oil
2 tsp garlic powder
1 tsp all-purpose seasoning blend (salt-free)
1 tsp Mural of Flavor **
1/2 tsp dried thyme leaves
1/4 tsp black pepper (or to taste)
2 tsp balsamic vinegar

12 oz beef broth
1 10 oz cans French Onion soup
1 can long-grain rice

INSTRUCTIONS

In a large Ziploc add the olive oil, all-purpose seasoning, dried thyme, pepper, balsamic vinegar, and garlic powder. Use your hands to massage the oil and seasonings into the chicken, making sure to hit the innards you sliced it open to get to as well. Cover and refrigerate at least an hour (3hrs).
Preheat your oven to 350°F and spray a 9x13 baking dish with nonstick spray.
Pour your rice, French Onion soup, and broth into the baking dish and stir to combine thoroughly.  Place marinated chicken breasts on top of the rice mixture
Cover the pan tightly with a lid or aluminum foil and bake for 45 minutes.
Uncover and put it back in the oven for another 15-20 minutes. The liquid should be completely absorbed.  You can serve with caramelized onions on top of the chicken.***
Serve hot and enjoy!

**Italian Seasoning blend would work too. 
***Caramelized Onions

3 large Vidalia onions, sliced thin
1 tsp unsalted butter
2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp granulated sugar

·      To make the caramelized onions place a large, heavy-bottomed pan over medium-high heat. Add the butter and oil.

·       When the fat is shimmering add in your onions and toss to coat in the oil and melted butter.

·       Reduce the heat to medium-low and let cook, stirring frequently. After about 15 minutes add the sugar and salt. Continue cooking – and stirring – for another 15 minutes. After a while, they may begin to stick to the pan and when they do, you’ll transition to cooking them longer and then scraping them from the bottom of the pan and flipping more than stirring. Pay attention during this part so they don’t burn – you might need to reduce your heat even further.

·       Continue until the onions are a deep dark brown. It usually takes me around 45 minutes to get the color and texture I want. Once they are ready, turn off the heat and stir in the beef broth to deglaze the pan. Remove the onions to a heat-safe container to rest.

 
Recipe created from my mom’s recipe and one found on deepfriedhoney.com