French Onion Chicken

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a deeply flavorful, comforting meal. With sweet caramelized onions, a rich, beefy sauce, and melted cheese topping each chicken breast, it’s elegant enough for guests but easy enough for a weeknight dinner. Plus, it all comes together in one skillet—less mess, more flavor.

Ingredients

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

• Boneless, skinless chicken breasts
• Salt and pepper
• Garlic powder
• Olive oil or butter
• Yellow onions, thinly sliced
• Garlic, minced
• Beef broth or stock
• Balsamic vinegar or Worcestershire sauce
• Fresh thyme or dried thyme
• Shredded Gruyère, Swiss, or mozzarella cheese
• Optional garnish: chopped parsley or fresh thyme sprigs

Directions

1. Season chicken breasts with salt, pepper, and garlic powder on both sides.
2. Heat oil or butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium and add a little more oil or butter. Add sliced onions and cook, stirring often, for 20–25 minutes until deeply golden and caramelized.
4. Add minced garlic, thyme, and a splash of balsamic vinegar or Worcestershire sauce. Stir well and cook for 1 minute.
5. Pour in beef broth and bring to a simmer, scraping up any browned bits from the pan.
6. Return chicken to the skillet, nestling it into the onions and broth. Spoon some of the onions over each piece.
7. Top each chicken breast with shredded cheese. Cover the skillet and cook for 8–10 more minutes, or until the chicken is cooked through (165°F internal temp) and cheese is melted.
8. Garnish with parsley or fresh thyme and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

• Add mushrooms: Sauté sliced mushrooms with the onions for extra umami.
• Use thighs: Substitute chicken thighs for a juicier option.
• Broiler finish: Transfer skillet to the broiler for 2–3 minutes to brown the cheese.
• Cheese options: Use Swiss, provolone, or a blend of mozzarella and Parmesan for variety.
• Low-carb side: Serve with mashed cauliflower or green beans for a keto-friendly meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat, or in the microwave in 1-minute intervals, until heated through.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

What onions are best for French onion chicken?

Yellow onions are best for caramelizing due to their natural sweetness, but white or red onions can also be used.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great and remain juicy during cooking.

How do I properly caramelize onions?

Cook slowly over medium heat, stirring often, until the onions are soft and deeply golden brown—this takes about 20–25 minutes.

Is beef broth required?

Beef broth adds rich flavor similar to traditional French onion soup. You can use chicken broth in a pinch, but the taste will be lighter.

What’s the best cheese for this recipe?

Gruyère is the classic choice, but Swiss, provolone, or mozzarella are also excellent melty options.

Can I make this ahead of time?

Yes, caramelize the onions and sear the chicken in advance. Assemble and reheat in the skillet when ready to serve.

What should I serve with French onion chicken?

Mashed potatoes, rice, roasted veggies, or crusty bread pair wonderfully with the rich sauce.

Can I bake this in the oven?

Yes, after searing and caramelizing, transfer everything to a baking dish and bake at 375°F for 20–25 minutes until done.

Can I thicken the sauce?

Yes, simmer the broth a little longer to reduce it, or stir in a cornstarch slurry if a thicker consistency is desired.

Is this gluten-free?

Yes, just ensure your broth and Worcestershire sauce (if using) are gluten-free.

Conclusion

French Onion Chicken brings the bold, savory depth of French onion soup into a satisfying, cheesy chicken dinner. With its caramelized onions, rich broth, and gooey melted cheese, this one-skillet meal is pure comfort food done right. Serve it with your favorite sides and enjoy a restaurant-worthy dish that’s surprisingly easy to make at home.

French Onion Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

French Onion Chicken is a one-skillet dinner featuring juicy seared chicken breasts, caramelized onions, and melted cheese in a savory broth sauce inspired by French onion soup. Rich, comforting, and full of deep flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: French-Inspired
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil or butter
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon balsamic vinegar or Worcestershire sauce
• 1 cup beef broth or stock
• 1 cup shredded Gruyère, Swiss, or mozzarella cheese
• Optional garnish: chopped parsley or fresh thyme sprigs

Cook Mode Prevent your screen from going dark

Instructions

1. Season chicken breasts with salt, pepper, and garlic powder on both sides.
2. Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. Reduce heat to medium. Add remaining oil or butter to the skillet. Add sliced onions and cook for 20–25 minutes, stirring often, until deeply caramelized.
4. Add minced garlic, thyme, and balsamic vinegar or Worcestershire sauce. Stir and cook for 1 more minute.
5. Pour in beef broth and bring to a simmer, scraping up any browned bits from the pan.
6. Return chicken to the skillet, nestling it into the onions. Spoon some onions over each piece.
7. Top each chicken breast with shredded cheese. Cover the skillet and cook for 8–10 minutes, until chicken is cooked through (165°F) and cheese is melted.
8. Garnish with parsley or thyme if desired. Serve hot.

Notes

• Gruyère is traditional, but Swiss, mozzarella, or provolone work too.
• To deepen flavor, use beef bone broth or reduce the broth longer for a thicker sauce.
• Sear chicken in batches if needed to avoid overcrowding the pan.
• Use a broiler at the end to brown the cheese if desired.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 390
• Sugar: 6g
• Sodium: 730mg
• Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 120mg