Why You’ll Love This Recipe
French Onion Chicken combines tender, juicy chicken breasts with the rich, savory flavors of caramelized onions and melted cheese. Inspired by classic French onion soup, this dish is easy to prepare and perfect for a comforting weeknight dinner that feels a bit special. The sweet onions and savory gravy elevate simple chicken into a delicious meal.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
chicken breasts (boneless, skinless)
yellow onions (thinly sliced)
unsalted butter
olive oil
garlic cloves (minced)
beef broth or chicken broth
dry white wine (optional)
thyme (fresh or dried)
salt and pepper
gruyère or Swiss cheese (sliced or shredded)
all-purpose flour (for thickening)
directions
Preheat oven to 375°F (190°C).
In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and cook slowly, stirring often, until caramelized and golden brown, about 25-30 minutes.
Add garlic and cook for 1-2 minutes until fragrant.
Season chicken breasts with salt and pepper. In another pan, sear the chicken in olive oil over medium-high heat until golden on both sides but not cooked through, about 3-4 minutes per side. Remove and set aside.
Sprinkle flour into the caramelized onions, stirring to create a roux. Gradually add broth and wine, stirring continuously until sauce thickens.
Return chicken breasts to the skillet, spoon onion sauce over them.
Top each chicken breast with slices or shredded cheese.
Transfer the skillet to the oven and bake for 15-20 minutes until chicken is cooked through and cheese is melted and bubbly.
Garnish with fresh thyme before serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Caramelizing onions: 25-30 minutes
Cooking and baking time: 25 minutes
Total time: 1 hour
Variations
Use turkey cutlets or pork chops instead of chicken.
Add mushrooms to the caramelized onions for extra flavor.
Top with mozzarella or provolone cheese for a milder taste.
Serve over rice, mashed potatoes, or crusty bread to soak up the sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave until warmed through.
Avoid reheating cheese for too long to prevent rubbery texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and work well with this recipe.
Is dry white wine necessary?
No, it adds depth but can be omitted or replaced with extra broth.
How do I caramelize onions faster?
Use a wider pan and medium heat, but low and slow yields best flavor.
Can I make the sauce ahead?
Yes, caramelized onions and sauce can be prepared in advance and reheated.
What cheese melts best?
Gruyère is traditional, but Swiss or mozzarella are good alternatives.
Is this recipe gluten-free?
Use gluten-free flour or cornstarch for thickening to make it gluten-free.
Can I freeze leftovers?
Yes, freeze cooked chicken and sauce separately for best texture.
Does this dish pair well with wine?
Yes, try a light red like Pinot Noir or a dry white like Chardonnay.
Conclusion
French Onion Chicken is a comforting, flavorful dish that elevates simple chicken with rich caramelized onions and melty cheese. It’s perfect for an easy yet impressive dinner that brings the classic taste of French onion soup to your plate in a new way.
Print
French Onion Chicken
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing & Baking
- Cuisine: French‑Inspired
- Diet: Low Fat
Description
Savory chicken breasts baked in a rich, caramelized onion and Gruyère‑topped sauce—combining the flavors of classic French onion soup with succulent poultry.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ½ cup dry white wine (or chicken broth)
- 1 cup beef or chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 4 slices Gruyère cheese (or Swiss)
- 2 tablespoons grated Parmesan cheese (optional)
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large oven‑safe skillet over medium heat; sear chicken 4–5 minutes per side until golden. Transfer to a plate.
- Add butter to skillet. Sauté onions and thyme over medium‑low heat until deeply caramelized, about 20–25 minutes, stirring often to avoid burning.
- Stir in garlic and cook for 1–2 minutes more.
- Deglaze skillet with white wine (or broth), scraping up browned bits. Add broth and Worcestershire; simmer 3–4 minutes until slightly reduced.
- Return chicken to skillet, nestling into onion sauce.
- Top each breast with a slice of Gruyère and a sprinkle of Parmesan, if using.
- Transfer skillet to oven and bake 15–18 minutes, until chicken reaches 165°F (74°C) and cheese is bubbly.
- Remove skillet, garnish with chopped parsley, and serve chicken with onion sauce spooned on top.
Notes
- Use low and slow onion cooking for maximum sweetness—avoid rushing caramelization.
- Substitute Swiss, fontina, or mozzarella if Gruyère isn’t available.
- For a creamier sauce, stir in ¼ cup heavy cream before adding cheese.
- Make it gluten‑free by omitting wine or using gluten‑free broth and Worcestershire sauce.
- Leftovers store well—reheat gently in a skillet or microwave, spooning extra sauce over chicken.