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Chicken Lorraine is the best parts of Quiche Lorraine — caramelized onions, crispy bacon, and nutty gruyere cheese top grilled chicken for an amazing dinner idea!
In high school I took French, and one of the highlights was when we would cook. It was a toss-up between crepes and quiche lorraine as a favorite recipe to cook with the class. Now, we all know I’m not the best baker — which includes making a quiche.
It’s just a lot to make a pie crust, and get it into the pie shell, bake it off, fill and bake again. This usually ends with part of the egg custard coming out of the mold, and all over the pan. It’s just a thing — I’ve learned to deal with it, and regardless, the quiches usually turn out okay!
When you google Chicken Lorraine a casserole will come up. I am here to shake that up and create your favorite quiche recipe on top of a chicken breast. Talk about a low carb keto winner winner chicken dinner!
Quiche Lorraine is a favorite brunch recipe for many people — but, why limit it to brunch and showers?! Topping an ordinary chicken breast with caramelized onions, crispy bacon, and nutty gruyere cheese turns it into an extraordinary dinner recipe idea.
Let’s chat about Chicken Lorraine…
Here are the components you’ll need:
- Caramelized Onions
- Crispy Bacon
- Shredded Gruyere Cheese
Have you ever caramelized onions? Here is an OLD recipe post from the first couple years of Sweetpea Lifestyle. It shows you step by step how to get that caramel color without burning your onions — the major key is cooking them low and slow. You can use caramelized onions on just about anything, however, I love using them in this two-ingredient chip dip: Maui Onion Dip. It’s Vidalia onion season here in the south, and this is the best time of year to make anything with these sweet, candy-like onions.
In quiche lorraine, it calls for lardons, which is the French equivalent of bacon chopped into quarter inch strips. For this chicken lorraine recipe, you can either use full bacon strips or cook your bacon and chop into pieces to sprinkle over the caramelized onions. Making bacon is super easy when you use your oven and sheet tray. Lay your bacon out on a half sheet pan, and place in a COLD oven. Turn your oven to 350 degrees, and let the bacon render while it preheats. Depending on how thick your bacon slices, to get perfectly crisp bacon it could take anywhere from 12-25 minutes. You’ll want to check the bacon at the 12-minute mark and remove just before you think it’s crispy enough. As bacon cools it crisps up.
Whew! This cheese is so delicious! Gruyere cheese is a cow’s milk cheese from the Berne area in Switzerland. The French equivalent is Comte or Beaufort. Gruyere cheese is a go-to for fondue recipes, french onion soup, and ham and cheese sandwiches. Be sure to purchase the block form of the cheese, and hand grate yourself. This makes all the melty difference!
Chicken Lorraine is the perfect dinner recipe idea for an at-home date night or gathering your friends around the table. Need a menu for your dinner party?? Here you go!
- Appetizer: Roasted Shrimp Cocktail
- Low Carb Side Dish: Parmesan Zucchini
- Side Dish: Roasted Fingerling Potatoes
- Side Dish: Roasted Vegetables
- 4 Chicken Breasts
- Salt + Pepper
- 1.5 Tablespoons Olive Oil
- 1 cup Caramelized Onions
- 1 cup Bacon Pieces
- 1 cup Shredded Gruyere Cheese
- In a baking dish, coat olive oil all over chicken along with a nice seasoning of salt and pepper.
- Grill chicken 4-5 minutes on each side, or until an internal temperature of 165 degrees.
- Place chicken on a sheet tray and top with onions, bacon, and cheese.
- Broil until cheese melts.
- Serve immediately.
You can grill the chicken the day before, as well as caramelize the onions and baking the bacon. Morning of your dinner, place chicken on a sheet tray and top with onions, bacon, and cheese. Cover with foil and let hang out in fridge until half an hour before serving dinner. Half an hour before dinner, place the cold sheet tray in a COLD oven. Turn oven to 350 degrees and keep covered until it finishes preheating. Remove the foil after 12 minutes, and bake until golden brown.