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
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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.