French Onion Chicken

Tender chicken breasts are simmered in a rich caramelized onion gravy, topped with melty Gruyère cheese, and finished in the oven for an easy one-skillet dinner inspired by classic French onion soup. Comforting, flavorful, and perfect for busy weeknights.

Course Main Course

Cuisine American, French

Keyword chicken breast recipes, french onion recipes

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 442kcal

Author Kathleen

Ingredients

2 tablespoons olive oil
4 chicken breast, boneless, skinless
salt
black pepper
1 teaspoon Italian seasoning
2 large, about (1 --1.5 pounds onions total) yellow onions, cut into 1/4 inch slices
2 tablespoons butter
3 tablespoons flour
1 cup beef broth
1 cup chicken broth
2 tablespoons sherry
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1 cup Gruyere cheese, shredded

US Customary - Metric

Instructions

Prep. Preheat oven to 350°F (177°C).
Chicken Prep. Pat chicken breast (4) dry with paper towels to remove any moisture from packing. Generously season both sides with salt, pepper, and Italian seasoning (1 teaspoon).
Cook Chicken. Heat oil (2 tablespoons) over medium heat in a high-sided, oven-safe skillet. When oil begins to shimmer, add chicken breast. Brown on each side, 4-6 minutes. Remove to a plate and set aside.
Cook Onions. Add butter (2 tablespoons) to the same skillet and melt. Add onions and ¼ teaspoon salt. Reduce heat to medium-low and cook 20-25 minutes, stirring frequently, until the onions are deeply golden, sweet, and caramelized. Sprinkle the onions with flour (3 tablespoons) and toss to coat.
Simmer. Add beef broth (1 cup), chicken broth (1 cup), sherry (2 tablespoons), Worcestershire sauce (1 tablespoon), and thyme (¼ teaspoon) to the onions, scraping up any browned bits from the bottom of the skillet.
Bring to a boil and cook 1-2 minutes, or until the sauce lightly coats the back of a spoon.
Return Chicken to Pan. Add chicken back to the pan and nestle into the onion mixture. Spoon some sauce over the chicken. Top with Gruyere (1 cup).
Melt Cheese. Transfer the skillet to the oven and bake until the cheese is melted and the chicken reaches 165°F internally, about 8-10 minutes. If desired, broil for 1-2 minutes for a lightly golden top. Adjust seasoning as needed. Spoon a little onion mixture and sauce over the chicken, then garnish with fresh thyme or parsley and serve.

Notes

Cheese: Gruyère is the traditional choice for French onion recipes and melts beautifully. Swiss cheese is an excellent substitute if that's what you have on hand.

Chicken Thighs: Boneless, skinless chicken thighs work well in place of chicken breasts. Cooking time may vary slightly depending on thickness.

Nutrition