French Onion Chicken

Why You’ll Love This Recipe

This French Onion Chicken brings the best of two comfort food favorites—French onion soup and tender skillet chicken—into one easy, delicious meal. The caramelized onions infuse the chicken with incredible flavor, while the melted cheese adds a creamy, indulgent finish. It’s perfect for weeknight dinners but fancy enough to serve to guests. Plus, it pairs beautifully with mashed potatoes, pasta, or crusty bread to soak up the rich sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Onions, thinly sliced (yellow or sweet onions work best)
• Butter
• Olive oil
• Garlic, minced
• Beef broth (or chicken broth)
• Worcestershire sauce
• Dried thyme
• Salt and black pepper
• All-purpose flour (for dredging)
• Shredded Gruyère or Swiss cheese (mozzarella can be used as a substitute)
• Fresh parsley for garnish (optional)

Directions

1. Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.
2. In a large skillet, heat olive oil and butter over medium heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add sliced onions and cook over medium-low heat, stirring frequently, until they become golden and caramelized (about 20–25 minutes). Add a bit more butter if needed.
4. Stir in the minced garlic and cook for another 30 seconds.
5. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add dried thyme and bring to a gentle simmer.
6. Return the chicken to the skillet, spooning some of the onion mixture over the top. Cover and simmer for 10–15 minutes until the chicken is cooked through and tender.
7. Sprinkle shredded Gruyère or Swiss cheese over each chicken breast. Cover the skillet again and let the cheese melt completely.
8. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or buttered noodles.

Servings and timing

This recipe serves 4 people and takes about 50 minutes total—15 minutes for prep and 35 minutes for cooking.

Variations

• Creamy French Onion Chicken: Stir in ¼ cup of heavy cream or sour cream before adding the cheese for a richer sauce.
• Mushroom Twist: Add sliced mushrooms to the onions for extra depth of flavor.
• Cheese Options: Try provolone, mozzarella, or fontina for a different cheesy topping.
• Baked Version: Assemble everything in an oven-safe dish, top with cheese, and broil for a few minutes until bubbly and browned.
• Low-Carb Option: Serve with cauliflower mash or sautéed green beans instead of potatoes or pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth to loosen the sauce if needed. You can also reheat in the oven at 350°F (175°C) for 15–20 minutes. This dish also freezes well—store in a freezer-safe container for up to 2 months and thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work great and stay extra juicy. Adjust cooking time slightly as needed.

What’s the best cheese for French Onion Chicken?

Gruyère is traditional for its rich, nutty flavor, but Swiss, mozzarella, or provolone are great substitutes.

How do I caramelize onions perfectly?

Cook them low and slow, stirring often. This allows the natural sugars to develop without burning.

Can I make this ahead of time?

Yes, prepare the caramelized onions in advance and store them in the fridge for up to 3 days. Then finish the dish when ready to serve.

Can I make this in the oven?

Definitely. After searing the chicken and caramelizing the onions, combine everything in a baking dish and bake at 375°F (190°C) for 20–25 minutes, adding cheese at the end.

Can I use chicken broth instead of beef broth?

Yes, chicken broth works fine, but beef broth gives a deeper, richer flavor that’s closer to traditional French onion soup.

How do I prevent the chicken from drying out?

Avoid overcooking. Simmer gently in the sauce and check for doneness with a meat thermometer (165°F or 74°C).

Can I add wine to the sauce?

Yes, a splash of dry white wine or sherry adds wonderful depth to the flavor.

What sides go best with French Onion Chicken?

Mashed potatoes, rice, buttered noodles, or roasted vegetables complement it beautifully.

Can I make this gluten-free?

Yes, use gluten-free flour for dredging and ensure your broth and Worcestershire sauce are gluten-free.

Conclusion

French Onion Chicken is the perfect blend of elegance and comfort. With tender chicken, caramelized onions, and melty cheese bathed in a savory broth, it delivers restaurant-quality flavor right at home. Whether for a cozy dinner or a special occasion, this hearty dish will impress everyone at the table with its rich taste and satisfying warmth.

French Onion Chicken

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French Onion Chicken is a comforting, flavorful dish that combines tender chicken breasts with caramelized onions, melted cheese, and a savory broth-based sauce. Inspired by classic French onion soup, this skillet meal is rich, elegant, and perfect for both weeknight dinners and special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: French
• Diet: Halal

Ingredients

• 4 boneless, skinless chicken breasts
• 3 large onions, thinly sliced (yellow or sweet)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 1/2 cups beef broth (or chicken broth)
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour (for dredging)
• 1 cup shredded Gruyère or Swiss cheese (mozzarella optional)
• 1 tbsp chopped fresh parsley (for garnish)

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Instructions

1. Season chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.
2. In a large skillet, heat olive oil and butter over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add sliced onions and cook over medium-low heat for 20–25 minutes, stirring frequently until caramelized and golden brown. Add more butter if needed.
4. Stir in minced garlic and cook for 30 seconds.
5. Pour in beef broth and Worcestershire sauce, scraping up browned bits. Add dried thyme and bring to a gentle simmer.
6. Return the chicken to the skillet and spoon the onion mixture over it. Cover and simmer for 10–15 minutes, until the chicken is cooked through.
7. Sprinkle shredded Gruyère or Swiss cheese over each chicken breast, cover again, and cook until the cheese melts completely.
8. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or noodles.

Notes

• Use Gruyère for the best authentic flavor, but Swiss or provolone are great substitutes.
• Add mushrooms for a deeper, umami twist.
• Deglaze the pan with white wine for extra richness.
• For a creamy variation, stir in ¼ cup heavy cream before adding cheese.
• To make it gluten-free, use gluten-free flour for dredging.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 420
• Sugar: 7g
• Sodium: 880mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 125mg