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French Onion Chicken

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French Onion Chicken is a rich and decadent dish with caramelized onions and melty gruyere cheese. This dish is a family favorite and delicious over mashed potatoes and served with green beans.

Why You’ll Love This Recipe

Fulfilling twist on a classic dish! Turn your favorite French onion soup into a whole meal with this recipe.

Easy one skillet recipe! Everything gets cooked in one skillet, making for an easy clean up.

Full of flavor! The rich sauce is packed with flavor from seasonings, balsamic vinegar, and Worcestershire. The saltiness and richness of the gruyere balances out the flavors.

French Onion Chicken Ingredients

To make this skillet chicken dish, you will need the following ingredients (scroll down to the recipe card below for exact amounts and directions):

  • Avocado oil: You can substitute olive oil.
  • Chicken breast
  • Kosher salt & black pepper
  • Garlic powder
  • Yellow onion
  • Unsalted butter
  • Dry white wine: Pinot Grigio or Sauvignon Blanc is best for cooking.
  • Garlic
  • Worcestershire
  • Balsamic vinegar
  • Dried oregano
  • Paprika
  • Dried thyme
  • Dried sage
  • All-purpose flour
  • Low-sodium beef broth
  • Gruyere cheese
  • Fresh thyme (optional)
French Onion Chicken Recipe Ingredients

How to Make French Onion Chicken

  1. Heat oil in a sauté pan over medium heat for 2-3 minutes.
  2. Season the chicken with 1 teaspoon of pepper, ½ teaspoon of salt, and garlic powder, and add to pan.
  3. Cook the chicken for 4 minutes. Flip over and cook the chicken for an additional 4-7 minutes or until the juices run clear. You want an internal temperature of the chicken at 165°. Transfer the chicken to a plate.
  4. Add onions, 3 tablespoons butter, 1 teaspoon of pepper and ½ teaspoon salt to the pan. Deglaze the pan as you are mixing the onions.
  5. Stir for 12-18 minutes or until the onions have caramelized and are golden brown. Medium-low heat is best so the onions don’t burn. If you cook the onions for 12 minutes the onions will give off more acid and they will have crunch. If you cook them longer they will be softer and milder in flavor.
  6. Add the wine and garlic. Stir for 2 minutes.
  7. Add the Worcestershire, balsamic vinegar, oregano, paprika, thyme, and sage. Mix until combined.
  8. Add the flour and 2 tablespoons of butter. Stir for 3 minutes to allow the flour to cook out.
  9. Add 1 cup of beef broth. Stir until you have a thick sauce and the consistency you like. You can add ⅛ of a cup of broth at a time if you don’t want a thicker sauce.
  10. Taste to see if more salt and pepper is needed.
  11. Transfer the chicken back to the pan. With a spoon, cover the chicken with the sauce and onions.
  12. Top the chicken with the grated gruyere cheese. Turn off the heat and cover the saute pan with a lid until the cheese is melted.
  13. Top with fresh thyme, optional.
Collage of French Onion Chicken Recipe Steps

Serving Suggestions

The chicken can be served with mashed potatoes, green beans, pasta, orzo, or rice.

Variations

  • You can add baby portobello mushrooms to the onions when cooking.
  • In place of gruyere cheese, you can use mozzarella cheese.
French Onion Chicken Recipe

Storage Instructions

You can keep the leftover chicken in the fridge for up to 5 days.

French Onion Chicken

French Onion Chicken is a rich and decadent dish with caramelized onions and melty gruyere cheese. This dish is a family favorite and delicious over mashed potatoes and served with green beans.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish Recipes
Cuisine American
Servings 4
Calories 509 kcal

Ingredients
  

  • 1 tablespoon avocado oil
  • 2 chicken breasts sliced lengthways
  • 2 teaspoon black pepper divided
  • 1 teaspoon coarse kosher salt divided
  • 1 teaspoon garlic powder
  • 2 large yellow onions sliced thinly
  • 5 tablespoons unsalted butter divided
  • 1/2 cup dry white wine
  • 3 garlic cloves minced
  • 1 tablespoon Worcestershire
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • 2 tablespoons all-purpose flour
  • 1 cups low-sodium beef broth plus more if needed
  • 1 cup gruyere cheese grated
  • 4 sprigs fresh thyme optional

Instructions
 

  • In a saute pan over medium heat add the oil. Allow it to get hot, which will take 2-3 minutes.
  • Season the chicken with 1 teaspoon of pepper, ½ teaspoon of salt, and garlic powder.
  • Once the oil is hot add the chicken.
  • Cook the chicken for 4 minutes. Flip over and cook the chicken for an additional 4-7 minutes or until the juices run clear. You want an internal temperature of the chicken at 165°.
  • Transfer the chicken to a plate.
  • To the saute pan add the onions, 3 tablespoons butter, 1 teaspoon of pepper, and ½ teaspoon salt. Deglaze the pan as you are mixing the onions.
  • Stir for 12-18 minutes or until the onions have caramelized and are the perfect golden brown color. Medium-low heat is best so the onions don’t burn. If you cook the onions for 12 minutes the onions will give off more acid and they will have crunch. If you cook them longer they will be softer and milder in flavor.
  • Add the wine and garlic to the saute pan. Stir for 2 minutes.
  • Add the Worcestershire, balsamic vinegar, oregano, paprika, thyme, and sage. Mix until combined.
  • Add the flour and 2 tablespoons of butter to the saute pan. Stir for 3 minutes to allow the flour to cook out.
  • Add 1 cup of beef broth to the saute pan. Stir until you have a thick sauce and the consistency you like. You can add ⅛ of a cup of broth at a time if you don’t want a thicker sauce.
  • Taste to see if more salt and pepper is needed.
  • Transfer the chicken back to the saute pan.
  • With a spoon, cover the chicken with the sauce and onions.
  • Top the chicken with the grated gruyere cheese.
  • Turn off the heat and cover the saute pan with a lid until the cheese is melted.
  • Top with fresh thyme.

Nutrition

Serving: 1Calories: 509kcalCarbohydrates: 15gProtein: 37gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 146mgSodium: 1122mgPotassium: 789mgFiber: 2gSugar: 4gVitamin A: 976IUVitamin C: 10mgCalcium: 392mgIron: 2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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5 from 1 vote (1 rating without comment)
Recipe Rating