This French Onion Chicken is a savory, cheesy, and comforting dish that brings all the rich, caramelized flavors of French onion soup into a hearty chicken dinner. Juicy seared chicken breasts are smothered in a deeply flavorful onion sauce, topped with melted cheese, and baked to golden perfection. Serve it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce!
Why You’ll Love This Recipe
- Rich, caramelized onion flavor just like French onion soup.
- Melty cheese makes it extra indulgent.
- One-pan recipe—easy to make and clean up!
- Perfect comfort food for a cozy dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts
- Salt & black pepper
- Garlic powder
- Onion powder
- Olive oil
- Butter
For the Onion Sauce:
- Yellow onions, thinly sliced
- Garlic, minced
- Beef broth (for deep flavor)
- Worcestershire sauce
- Fresh thyme (or dried)
- Balsamic vinegar (optional, for depth)
- Salt & black pepper
For Topping:
- Gruyère cheese (or Swiss, provolone, or mozzarella)
- Parmesan cheese, grated
Directions
1. Sear the Chicken:
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
2. Caramelize the Onions:
- In the same skillet, add more butter and sliced onions. Cook over medium-low heat for 20-25 minutes, stirring occasionally, until onions are soft and golden.
- Stir in garlic, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper.
- Pour in beef broth and let simmer for 5 minutes.
3. Simmer the Chicken in the Sauce:
- Return the chicken to the skillet, spooning onions over the top.
- Cover and let simmer for 5 minutes, allowing the chicken to soak up the flavors.
4. Add Cheese & Bake:
- Preheat oven to 375°F (190°C).
- Sprinkle Gruyère and Parmesan cheese over the chicken.
- Bake for 10 minutes until the cheese is melted and bubbly.
5. Serve & Enjoy:
- Garnish with extra thyme and serve warm with crusty bread, mashed potatoes, or rice.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Creamy French Onion Chicken: Stir in ½ cup heavy cream before simmering.
- Slow Cooker Version: Cook onions in butter, then add chicken and broth. Cook on LOW for 4-6 hours.
- Extra Cheesy: Add mozzarella or provolone for a gooey topping.
- Keto-Friendly: Serve over cauliflower mash or steamed veggies.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months without cheese. Thaw before reheating.
- Reheating: Warm in a skillet over medium heat or bake at 350°F for 10 minutes.
FAQs
1. What’s the best cheese for French onion chicken?
Gruyère is classic, but Swiss, provolone, or mozzarella also work well.
2. How do I make sure my onions caramelize properly?
Cook them low and slow, stirring occasionally, for at least 20 minutes.
3. Can I use chicken thighs instead of breasts?
Yes! Adjust the cook time as thighs may take a few extra minutes.
4. What’s the best way to prevent dry chicken?
Don’t overcook! Use a meat thermometer and remove chicken at 165°F.
5. Can I make this ahead of time?
Yes! Caramelize the onions and sear the chicken in advance, then bake when ready.
6. Can I use vegetable broth instead of beef broth?
Yes, but beef broth adds more depth and richness to the sauce.
7. What sides pair well with this dish?
Mashed potatoes, buttered noodles, or roasted veggies work well.
8. Can I make this in a slow cooker?
Yes! Cook onions first, then add everything to the slow cooker and cook on LOW for 4-6 hours.
9. How do I thicken the sauce?
Let it simmer longer or stir in 1 teaspoon cornstarch mixed with water.
10. Can I make this dairy-free?
Skip the cheese or use dairy-free cheese alternatives.
Conclusion
This French Onion Chicken is a savory, cheesy, and comforting dish that’s easy to make and packed with deep, caramelized flavors. Whether for a cozy weeknight dinner or a special occasion, this dish is sure to impress. Try it tonight and enjoy every bite!
Print
French Onion Chicken
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Description
This French Onion Chicken is a rich and flavorful dish inspired by the classic French onion soup! Juicy, pan-seared chicken is smothered in caramelized onions, a savory broth, and gooey melted cheese. Serve it over mashed potatoes, rice, or crusty bread for the ultimate comfort meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 2 tbsp olive oil
For the Caramelized Onions:
- 2 tbsp unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 tsp salt
- 1/2 tsp sugar (optional, helps caramelization)
- 1/2 tsp dried thyme
- 1/2 cup beef broth
- 1 tbsp balsamic vinegar (or Worcestershire sauce)
For the Sauce & Topping:
- 1 cup beef broth
- 1 tsp Dijon mustard
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
- 4 slices Gruyère or Swiss cheese (or provolone)
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Chicken
- Season chicken breasts with salt, pepper, garlic powder, and thyme.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side, until golden brown. Remove from the skillet and set aside.
Step 2: Caramelize the Onions
- In the same skillet, melt butter over medium heat.
- Add sliced onions and salt, stirring occasionally for 15–20 minutes, until deep golden brown.
- Stir in sugar (if using), thyme, balsamic vinegar, and ½ cup beef broth. Cook for 2 minutes, then remove from heat.
Step 3: Make the Sauce & Combine
- Return the chicken to the skillet, nestling it into the onions.
- In a bowl, whisk together 1 cup beef broth and Dijon mustard. Pour over the chicken.
- Simmer for 10 minutes, stirring occasionally.
- Stir in the cornstarch slurry and cook for 2 more minutes, until the sauce thickens slightly.
Step 4: Add Cheese & Melt
- Sprinkle Parmesan cheese over the chicken, then top each piece with a slice of Gruyère or Swiss cheese.
- Cover the skillet and cook for 2–3 minutes, until the cheese melts. (Alternatively, broil for 2 minutes for a bubbly, golden top.)
Step 5: Serve & Enjoy
- Garnish with fresh parsley and serve warm over mashed potatoes, rice, or crusty bread.
Notes
- Extra Flavor: Add ½ cup white wine when caramelizing the onions.
- Cheese Options: Try provolone, mozzarella, or white cheddar if you don’t have Gruyère.
- Make it Creamy: Stir in ¼ cup heavy cream at the end for a richer sauce.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.