French Onion Chicken brings the rich, caramelized flavors of a classic soup to a hearty, protein-packed dish. Tender chicken breasts are smothered in a savory blend of golden onions, melted Gruyère, and a hint of thyme, creating a symphony of textures and tastes. In just 55 minutes, you’ll have a meal that’s both comforting and elegant, perfect for weeknights or entertaining. The gooey cheese, crispy edges, and succulent chicken make every bite irresistible.
This dish is a crowd-pleaser, offering a balance of indulgence and nutrition with 60g of protein per serving. The deep, umami flavors of the onions pair beautifully with the creamy cheese, while the chicken stays juicy and flavorful. Serve it with crusty bread or a fresh salad for a complete, satisfying meal that feels like a hug on a plate.
Ingredients for French Onion Chicken
- 1 ½ lbs (680 g) sweet onions (thinly sliced, root to stem)
- 2 Tablespoons avocado or olive oil (or any neutral oil)
- 1 ½ lbs (690 g) chicken breast
- 2 Tablespoons butter (salted or unsalted)
- 1 teaspoon granulated sugar or coconut sugar
- 1 ½ Tablespoons minced garlic
- ¼ cup (60 ml) dry white wine (substitute with chicken broth if needed)
- 2 Tablespoons (16 g) all-purpose flour
- 2 cups (473 ml) beef broth
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 4 oz (113 g) Gruyere cheese (shredded)
Step-by-Step Instructions
- Prepare the onions: Slice onions thinly from root to stem. Remove the outer layer and set aside.
- Season the chicken: Generously salt and pepper the chicken on all sides.
- Sear the chicken: Heat oil in a large skillet over medium-high heat until shimmering. Add chicken, ensuring pieces aren’t touching. Sear each side until cooked through (about 5-6 minutes per side). Remove and set aside.
- Cook the onions: Reduce heat to medium. Add butter to the skillet. Once melted, add onions and sugar. Stir to coat, then cover and cook for 10 minutes. Uncover and cook until soft and lightly caramelized, stirring occasionally.
- Add garlic: Stir in minced garlic and cook until fragrant (about 1 minute).
- Deglaze with wine: Pour in white wine and cook until absorbed and the steam no longer smells acidic.
- Thicken the sauce: Sprinkle flour over the onions, stir until absorbed, and cook for 30 seconds to toast lightly.
- Add broth and seasonings: Slowly pour in beef broth while stirring. Add thyme, salt, and pepper to taste.
- Return chicken to the skillet: Nestle chicken into the sauce and cook until gravy thickens slightly and chicken reaches 165°F (73°C) internally.
- Add cheese: Sprinkle about 1 ½ oz of shredded Gruyere over each chicken breast.
- Broil: Transfer the skillet to the oven and broil until cheese is bubbly and lightly browned (2-3 minutes). Alternatively, cover the skillet and let the cheese melt on the stovetop.
- Serve: Enjoy over mashed potatoes with a side of green beans or broccoli!
Perfect Pairings: Serving Suggestions
French Onion Chicken is a hearty dish that pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up the rich gravy. For a fresh contrast, serve it with a side of steamed green beans, roasted broccoli, or a crisp green salad. A slice of crusty bread is also a great addition for mopping up every last bit of flavor!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and gravy in a skillet over medium heat, adding a splash of beef broth if needed to loosen the sauce. Alternatively, microwave in 30-second intervals until warmed through. For best results, avoid overcooking to keep the chicken tender.
Switch It Up: Recipe Variations
Try swapping gruyere cheese for Swiss or mozzarella for a slightly different flavor profile. For a lighter option, use chicken thighs instead of breasts, or substitute vegetable broth for beef broth to make it vegetarian-friendly. Add a splash of balsamic vinegar to the onions for a tangy twist!
Time-Saving Hacks for Busy Cooks
To speed up prep, use pre-sliced onions or a mandoline slicer for uniform cuts. You can also cook the onions in advance and store them in the fridge until ready to use. For quicker cooking, pound the chicken breasts to an even thickness before searing—this ensures they cook faster and more evenly.
Essential Equipment for Success
A large, oven-safe skillet is key for this recipe, as it allows you to sear the chicken, cook the onions, and broil the cheese all in one pan. A lid for the skillet helps the onions soften faster, and a meat thermometer ensures the chicken reaches the safe internal temperature of 165°F (73°C).
French Onion Chicken
Ingredients
- 1 ½ lbs sweet onions see note
- 2 Tablespoons avocado or olive oil
- 1 ½ lbs chicken breast
- 2 Tablespoons butter salted or unsalted
- 1 teaspoon granulated sugar or coconut sugar
- 1 ½ Tablespoons minced garlic
- ¼ cup dry white wine see note
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 4 oz gruyere cheese shredded
Instructions
- Prepare onions by slicing from root to stem. Remove the outer layer and then slice with the grain into thin (⅛” thick) slices. Set aside.
- Generously salt and pepper the chicken on all sides.
- Sear the chicken. Add oil to a large skillet over medium-high heat and heat until shimmering. Add chicken (spacing the chicken so it’s not touching) and sear on each side until cooked through (when searing, leave the chicken undisturbed in the pan for several minutes before moving). Remove chicken to a plate and set aside.
- Cook the onions. Reduce stovetop heat to medium and add butter. Once melted, add onions and sugar. Stir until all onion is coated with butter, then cover the pan with a lid and cook for 10 minutes, covered. Remove lid and continue to cook, stirring occasionally, until onions are completely soft and lightly caramelized.
- Add garlic and cook until fragrant.
- Pour wine into the pan and cook until the onions have absorbed the wine and the steam no longer smells pungent/acidic.
- Sprinkle flour over the onions and stir/cook until absorbed, then continue to cook another 30 seconds to lightly toast the flour.
- While stirring, slowly pour in beef broth. Add thyme and salt and pepper to taste.
- Return chicken to the pan and cook until gravy is slightly thickened (ensure chicken is cooked through – at least 165F/73C at center).
- Nestle about 1 ½ oz (42g) of shredded cheese over each chicken breast.
- Broil: Transfer pan to oven and broil until cheese is bubbly and beginning to brown (or just cover the pan with a lid and let the cheese melt for several minutes).
- Remove from oven and serve. We love this dish served over mashed potatoes with a side of green beans or broccoli!