Jump to recipe This melty-cheesy chicken is topped with a velvety, caramelized onion gravy. Served atop toasted baguette slices, this flavorful dish has all the magic of French onion soup. A quick pass under a broiler will bubble and brown the cheese to a perfect finish. Your chicken breasts should be about 1 inch thick.
It’s 7:30 pm, I’m starving, I really don’t feel like putting much effort into cooking, but I want something good. So I grab up a frozen pound of boneless, skinless chicken thighs, a jar of spaghetti sauce, a pound of spaghetti, and just sort of wing it (see what I did there?). The chicken was