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With its deep, rich flavors, this French Onion Chicken is a comfort food favorite. Cooked in a caramelized onion cheese sauce, this tender and juicy chicken is too easy to be this good. With just a few ingredients you will have a meal that tastes like it came from a French restaurant.
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Why you’ll love this recipe
- A twist on the classic soup, this French onion chicken has all the classic flavors.
- Made in a deliciouscaramelizedonion cheese sauce.
- Only a few simpleingredients and ready in under 30minutes.
- High inprotein at 45g per serving.
So many people tried my crockpot French onion chicken and wanted to know how to make it without the crockpot. Ask and you shall receive! This French onion chicken is every bit as juicy, tender, creamy and flavorful as the slow cooked chicken but takes a fraction of the cook time.
What is French onion chicken?
French onion chicken uses the deep rich flavors of French onion soup and pairs it with….chicken! It’s so easy to make but tastes like it came from a professional kitchen. First, cook seasoned chicken, caramelize some onions (umm…yum), add beef broth, garlic and thyme. Toss in some gruyere and Parmesan cheese and there you have it! Dinner fit for royalty.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for French onion chicken.
Chicken Breast: cut into 6 oz. cutlets for weight/macro purposes. You can substitute for chicken thighs for a richer, deeper chicken flavor.
Yellow Onions: yellow or sweet onion variety for caramelized onions.
Seasoning/Herbs: salt, pepper, garlic and fresh thyme.
Beef Broth:I like using low-sodium beef broth to deepen the flavor. You could use chicken broth or vegetable broth here as well but I prefer beef for this recipe.
Cheese: Gruyere and Parmesan cheese. Gruyere is the most authentic cheese for the classic French onion soup flavor. It can be omitted to lower the fat, if desired but this chicken is delicious with the melted cheese on top.
Slow cooker: want to make this in the slow cooker instead? Try this Crockpot French Onion Chicken recipe!
How to make this French onion chicken
Step 1
Preheat your oven to 400 degrees Fahrenheit. If not using pre-cut cutlets, prep the chicken by butterflying and cutting it in half to form cutlets. Pound with a meat pounder to be sure the chicken is even in thickness for cooking and to ensure tender chicken breasts. Season both sides of the chicken breasts with salt and pepper.
Step 3
Heat 1 tsp. of the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are golden brown on both sides, about 3-4 minutes per side. Once browned, remove the chicken from the skillet and set aside.
Step 4
In the same skillet, heat the remaining teaspoons of olive oil. Add the sliced onions and cook for 5 minutes. Add the water to the pan with the onions and using a wooden spoon scrape the brown bits from the bottom of the pan. Cook the onions until they are caramelized, about 15 minutes in total. Stir frequently to prevent the onions from burning.
Step 5
Add the minced garlic and thyme to the skillet with the onions and cook for another minute, until the garlic is fragrant.
Step 6
Pour in the beef broth and bring the mixture to a simmer. Cook for about 5 minutes, or until the broth has reduced by half.
Step 7
Return the chicken breasts to the skillet and place the Gruyère and Parmesan cheeses on top of the chicken. Transfer the skillet to the preheated oven.
Step 8
Bake for 6-8 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Be sure to spoon some of the delicious onion gravy over the top!
How to serve & store
French onion chicken can be cut up and tossed with egg noodles or white rice. Serve it next to mashed potatoes or as a stand-alone chicken dish with a side of veggies like green beans and crusty bread.
Store in a air-tight container for up to 5 days in the refrigerator. This skillet French onion chicken reheats great and is perfect for meal prep.
Store in a air-tight container for up to 5 days in the refrigerator. This skillet French onion chicken reheats great and is perfect for meal prep. Divey up the chicken into containers and pair it with the sides of your choosing for an easy complete meal on the go.
Nutrition facts & serving sizes
This is one of those tricky ones which is why I suggest cutting the chicken breasts into 6 oz. pieces prior to cooking so we can have the most accurate weight per piece.
This French onion chicken recipe makes 4 servings.
If you like this recipe be sure to check out some of our other easy meals!
- Chicken Pesto Sliders
- Italian Sliders
- Banana Pudding Dip
- Air Fryer Beef Taquitos
- Blackened Chicken Tacos
French Onion Chicken
Danielle Lima
With its deep, rich flavors, this French Onion Chicken is a comfort food favorite. Cooked in a caramelized onion cheese sauce, this tender and juicy chicken is too easy to be this good. With just a few ingredients you will have a meal that tastes like it came from a French restaurant.
4.94 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American, French
Servings 4 servings
Calories 328 kcal
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Ingredients
- 1.5 lbs. boneless skinless chicken breasts sliced into 4 cutlets
- salt and pepper to taste
- 3 tsp. olive oil
- 1 large yellow onion thinly sliced
- 2 Tbsp. water
- 3 cloves garlic minced
- 1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried)
- 1 cup low sodium beef broth
- 1/2 cup Gruyere cheese grated, 56g
- 1/4 cup parmesan cheese grated, 28g
Instructions
Preheat your oven to 400 degrees Fahrenheit. If not using pre cut cutlets, prep the chicken by butterflying and cutting it in half to form cutlets. Pound with a meat pounder to be sure the chicken is even in thickness for cooking and to ensure tender chicken breasts. Season both sides of the chicken breasts with salt and pepper.Step 2
Season both sides of the chicken breasts with salt and pepper.
Heat 1 tsp. of the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are golden brown on both sides, about 3-4 minutes per side. Once browned, remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining teaspoons of olive oil. Add the sliced onions and cook for 5 minutes. Add the water to the pan with the onions and using a wooden spoon scrape the brown bits from the bottom of the pan. Cook the onions until they are caramelized, about 15 minutes in total. Stir frequently to prevent the onions from burning.
Add the minced garlic and thyme to the skillet with the onions and cook for another minute, until the garlic is fragrant.
Pour in the beef broth and bring the mixture to a simmer. Cook for about 5 minutes, or until the broth has reduced by half.
Return the chicken breasts to the skillet and place the Gruyère and Parmesan cheeses on top of the chicken. Transfer the skillet to the preheated oven.
Bake for 6-8 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Be sure to spoon some of the delicious caramelized French onions over the top!
Notes
Nutrition facts are always an estimate and will vary with substitutions.
- The best way to ensure the same serving size the nutritional info reflects is to cut the chicken breasts into 6 oz cutlets prior to cooking.
- To lower the fat, omit the Gruyere cheese. However, this is the most authentic French onion cheese.
- Alternatively, use only 1 tsp of olive oil rather than 2 tsp to lower the fat.
Nutrition
Serving: 1cutletCalories: 328kcalCarbohydrates: 3gProtein: 45gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 129mgSodium: 269mgPotassium: 605mgSugar: 1g
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