French Onion Chicken

Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!

French Onion Chicken |
Sometimes a recipe needs refinement to get to the point of putting it in my recipe book, a little altering and adjustment here and there. Sometimes I test out a recipe and it comes out exactly as I’d hoped. No tweaks needed, no surprising flavors or textures, just spot-on recipe perfection.

And then there are times when I make a dish and with just one bite I am completely wowed and all of my expectations are exceeded. This is one of those times! I fully expected this French onion chicken would be delicious. I didn’t think for a minute I’d be fixing this for dinner three times in one week and reheating leftovers for lunch on the in-between days because it was that good.

Sometimes a home-run recipe just sneaks up on you like that.

French Onion Chicken |

Honest to goodness, this French onion chicken thing we’ve got going on here is straight-up life changing goodness.  All those classic flavors of French onion soup, in a one pan skillet meal the whole family will beg you to fix again and again. And the recipe is so straight forward and simple you won’t mind one bit.

You start out by sauteing thinly sliced yellow onions in a bit of butter and beef broth til browned and very tender, just like you would with classic French onion soup. Then you move those onions over to a separate dish to keep warm while you brown the chicken in the same pan.

French Onion Chicken |

Move the onions back to the pan and add flour and beef broth to make the most delicious caramelized onion gravy EVERRRRR and then top your chicken with three kinds of Italian cheese. Bake for about 10 minutes and viola! The sauciest, tastiest 30-ish minute chicken dish you’ve ever made.

This is Fall comfort food at its finest. And I just want to point out that I even though this dish is inspired by soup, it is not a soup, unlike the past four recipes I’ve posted which are all actual real live soup. #soupbsessed #sorrynotsorry #longlivesoupseason

French Onion Chicken |

 What people are saying about this French Onion Chicken

“I made this last night, and have already shared the recipe three times. It is so good. Can’t wait for the leftovers tonight. Great recipe!” – Kelli

“My mom shared this recipe on Facebook today, we made it for dinner tonight, and it was FANTASTIC! The whole family loved it. I could spend the night hovering over the pot dipping french bread into the gravy! Thank you for sharing.” – Kayla

4.7 from 23 reviews
French Onion Chicken
Prep time
Cook time
Total time
Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 2 medium yellow onions, thinly sliced into rings
  • 3 tablespoons butter
  • 1 cup plus 3 tablespoons beef broth, divided
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper, to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • ¾ cup shredded parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)
  1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
  2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
  3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
  4. Top chicken with one slice of provolone each, then one slice of swiss, then ¼ of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
If you do not have an oven-safe skillet, you can use whatever pan you do have for the stove portion of the recipe, then transfer everything to a casserole dish or similar baking pan for the baking portion of the recipe.


Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *



This dish sounds nice & rustic, so it’s definitely worth a try. First of all, I’d add a clove of grated garlic at the end of Step #1 (but that’s just me). Secondly, I’d use a ‘low-sodium broth’, since all of those cheeses (combined) contain a lot of sodium. I’m of the opinion that chicken & fresh rosemary are a marriage made in heaven, so I’ll top this dish with fresh Rosemary.

    Angelina…I like all 3 of your ideas. I totally love the rosemary & chicken thing together. Anne

      Thanks for your kind comment, Anne. I made this dish last night, and it turned out ‘delicioso’! I would not hesitate to serve it to company. I thank Tiffany for this recipe, and for all of her other chicken recipes…. since my family and I LOVE chicken. Tiffany’s chicken recipes never failed! Her chicken recipes are the BEST! In our home, Monday is ‘Chicken Day’. More times than not, one of Tiffany’s dishes is on our dinner table.

        Angelina this is the sweetest comment I think I’ve ever had! Thank you so much for your great support and I am SO happy to hear your family loves these recipes as much as I do! 🙂 🙂

        This is definitely on my dinner menu for this coming week. Anne

    Did you try it as written or you changed it? Kind of confusing(-:

      Hi Debbie: I sometimes need to make minor changes to recipes which I find on my favorite blogs, b/c we have a parent living with us, who needs to limit their sodium intake. I didn’t think it would be a huge deal if I added a clove of garlic, or a sprig of rosemary. Also, I didn’t add any additional salt. Have you made this yet? I made it a couple of evenings ago, and it was super tasty! We didn’t miss the extra sodium at all, since the cheeses already contain quite a bit. I hope that I’ve answered your question adequately.

Looks delicious!

    How do I print thesevreciped

Oh My Goodness! This looks beyond amazing! I will definitely be trying this bit of deliciousness.

Looks really good and will have to try. I wonder if you have a caloric count for this dish or any other values you may want to share? I agree with Angelina on both counts especially with the added salt…one thought is using garlic sea salt to combine some of the flavors. I find sea salt a healthier alternative…at least that is what I tell myself.

What temp is the oven at ??????

    It says to preheat to 400 whatever you preheat to is typically what you cook at

why can’t I e mail this?????

I made this last night, and have already shared the recipe three times. It is so good. Can’t wait for the leftovers tonight. Great recipe!

I didn’t change the receipe & my family LOVED it.
It’s a keeper.
Maybe because it was 1st time making it that it took me much longer to make than 30 minutes .
It took me 30 min just to perfectly carmelize the onions , but it was so worth it.

Question- how much can be made in advance? would it be just as good if made ahead of time , except for baking in oven? to be baked later in the day?

How come you can’t print your recipes? Am I the only one with this problem?

    When I print the recipe, the print is so light that I can hardly read it.

Is there a nutrition chart for this recipe?

Sounds delicious. 🙂 What do you suggest serving this with?

    I am made this tonight and am serving it with egg noodles just made a little extra sauce to go with it !

    Im thinking over fries like a poutine!!! 😋😋😋

Sounds wonderful. Would not change a thing. Thank You for sharing..

    Mashed potatoes

It sounds delicious .

Aren’t you adding a lot of carbs with all the onion and flour to thicken?

My mom shared this recipe on Facebook today, we made it for dinner tonight, and it was FANTASTIC! The whole family loved it. I could spend the night hovering over the pot dipping french bread into the gravy! Thank you for sharing.

    Ha I am there with you Kayla – chicken or no chicken that gravy is straight up HEAVEN! So glad you and your family enjoyed it!! Thanks for your feedback!! 🙂

I made this for dinner tonight and it’s fabulous. The whole process took 40 minutes. I added 2 drops of Gravy Master to the onions once they were soft…this added extra flavor to the gravy as I did not add salt. I highly recommended this recipe and I am sharing it with everyone I know!

    That’s a great way to cut back on sodium! So happy you loved this recipe Jane! 🙂

This recipe is a keeper! I followed instructions exactly except I diced up the chicken and served it all on a baked potato with gobs of sour cream. Oh my goodness was it good! Thank you for posting recipes that non-cooks like me can make and enjoy!

    Ooh, I love that you served this over baked potatoes! I HAVE to try that now!

Excellent!! I added garlic powder as a seasoning on the chicken. Also added mini Bella mushrooms(since they were in the fridge and I had no other use for them). I served this dish with whole grain egg noodles. Will definitely make this again!

I made this a few nights ago, and it was so good! My husband will eat anything I make but rarely comments on things being really good, and he loved this. I didn’t use swiss cheese since I didn’t have any, but it was still delicious, and I will make this again and again.

    I did not have Swiss cheese either just doubled up on the provolone but only because I had it and it had to be used soon. I also used oil infused with garlic. It gave it a nice but not overly garlicy taste.

I will definitely be making this dish soon…

Has anyone tried to double this? Would I use the same amount of liquid? I would like to make at least 6, or up to 8 chicken breasts. Thanks!

    I plan on doubling it, will just double all the ingredients.

Come on. At LEAST give Jeffrey from Pressure Luck credit for this recipe inspiration.

    I have no idea who Jeffrey from pressure luck is – sorry! This recipe is my own creation and I have no reason to ever steal content or not give credit where due – If you look through other recipes of mine there are a handful that have credit for inspiration and I give credit where it should be. This recipe however is 100 percent my own and was not inspired by anyone else. 🙂

    This is nothing like the PressureLuck recipe! This recipe is simple, yet delicious! Does not have all the packaged and canned soup and extra sodium involved. How could you even say that? You obviously didn’t read or make them. The other one uses 2 cans of pre-made soup and a package of dried soup mix! Sorry too much processed for me! I’ll stick to this great simple yet delicious recipe that doesn’t have all that processed sodium ridden stuff in it!

So, as strange as this might sound, my wife doesn’t eat chicken. No, we’re not vegetarian, and will, and do, eat most other kinds of fish, foul, and meat—just no chicken. That said, this recipe sounds super delish and I’m casting about for protein alternatives you think might work. Veal would probably be great, but we’d rather not go there either. What do you think about 1” pounded pork loin slices? I’m wondering if there is a fish that would stand up to all the cheese and other flavors…

    How about using pork chops? I made Tiffany’s recipe tonight; except I didn’t have any chicken or beef broth. It looked so amazing that I went ahead and made it with thin cut pork chops and chicken stock (which is what I had). You could use beef stock since you probably wouldn’t want chicken. Everything else I did just like Tiffany did. Usually, I will wait until I have all of the ingredients before I try a new/different recipe. Tiffany, this was amazing with the pork chops -but I will be trying it again with chicken, as your recipe calls for -thanks!!!

Made this tonight. So easy and it was amazing! Thank you for the great recipe!

If I am gluten free, could I sub corn starch for flour? If so, how much do you think? Going I can make this work, boy do I miss gluten!


    I have celiac and use Bob’s Red Mill 1 to 1 flour. Works just like regular flour.

This dish is awesome!

I also found this recipe on Facebook and made it the same night. Not only was it delicious it was also easy to make with minimal time and effort involved! Subscribed to try out some more of your fantastic recipes Tiffany! This one is definitely a keeper!!!!!

I made this last night. It was wonderful!!! Just a couple of things. I will double the sauce/gravy next time. You seriously can’t have too much of that gravy. Definitely use low sodium everything because I did and didn’t add any salt and it was still a bit salty for me. Also, and I still can’t believe I’m going to say this, but I think it would be better without the cheese. Next time I’m skipping the cheese and making the extra gravy and it will be even more wonderful.

About how much (in cups or grams) of onion did you use? 2 medium onions seems like a lot, but I may be undereatimsting the shrinking of the onions.

Well, I made this the other night for my family, everyone LOVED it. It was super good and savory and something I’ve never tried, I’ve never eaten french onion soup either. Gotta say tho, even with windows open, my eyes were burning for two hours. Perfect recipe and comes out super yummy

This recipe is absolutely amazing and easy to make. I will be making it over and over. Family coming over soon, will be making this. Can’t wait to hear all the raves.

Has anyone done this in a crock pot? How did it turn out and what steps /times did you follow?

Made this tonight, and it was a HUGE hit with everyone, even the kiddo that doesn’t like onions. I used boneless skinless thighs just because we prefer them but this recipe is a definite addition to my regulars in the rotation. So easy and so delicious.

Do you have the nutritional information on this recipe?

Just wondering if this could be made with French onion soup instead of onions and beef broth. Just as a way to speed things up a little bit.

    I think you could do that! I haven’t tried it myself but I’d love to hear how it turns out if you try it!

Tried this today & it was delicious! Thank you!

What sides would you have with this dish?

    I love a green salad and garlic bread on the side! We’ve also done roasted broccoli and cauliflower, and rice. 🙂

I made this last Sat , made a double batch . I added fresh mushrooms and that’s the only thing I did different . This has to be the best chicken I ever ate ! So moist !! It’s now Monday night and I just reheated the last piece and it’s still moist and taste great !!!! We didn’t even need to use a knife it was so tender . I really don’t care for onions all that much but bf loves them and they went very well with this that I ate them and didn’t even push them aside lol
Defiantly will make again and again . Thank you for this awesome recipe

I made this with boneless pork chops instead of chicken. The pork chops were a little overdone, but the sauce was divine!

My oven is broken,do you think just cooking the chicken longer would be OK and then be covering the pan so the cheese melts Would be OK as well?

    Yes, if you simmer on medium-low you should be able to cook it through on the stove. Covering the pan will help the cheese to melt as well. Just be sure to check your chicken is cooked through before serving!

I made this on Monday night. It was a HIT! There were NO LEFTOVERS. I made it as prescribed (just seasoned to taste). The gravy was delicious.

What do you think about using this recipe with ground beef (Salisbury steak style)? Does you think that this might work?

This was delicious! I twicked it a bit to make it Paleo friendly. I doubled the gravy, used one large sweet onion, used ghee instead of butter, used tapioca flour instead of regular flour, added a little bit of organic brown sugar to gravy and didn’t use any cheese. Definitely will be making again

So amazing. I am still eating it and already shared the recipe!

Thank you for not saying, “Add one packet french onion soup powder…”

I’m making this tomorrow, looks awesome. ;~)

I’m a foodie and LOVE this recipe. It would be helpful to add what heat to use when cooking chicken. I didn’t add salt to the gravy as the beef broth is salty. How do I find your other recipes? I thought this recipe would compliment pork and beef. Plan to make this again with garlic and mushrooms. Shared it on Facebook. Thanks for sharing this.

To make this a bit healthier I just used lite cheeses and reduced sodium beef broth. Also went with little lighter butter! Still such a delicious recipe. Served with sauteed veggies rather than bread/pasta as well. Also Weight Watchers smart points for this was 14 per serving. Not bad for a more indulgent meal 🙂

Just finished having this for dinner and it was really great! Definitely a hit with the family and 2year old. Husband said it’s one of the best chicken recipes I’ve made. Thank you so much for posting it. Love trying out new recipes and it was so easy to make.

i made this last night and it was delicious!! the cheese combo is perfect as is the onion gravy. i made it a little earlier than needed and just put it under the broiler for a few minutes right before we ate. thanks for a great recipe!

Wow!! Cooked this last night for supper. Nothing but kudos came from my wife and 2 friends. Very tasty!!

Do you think this can be made ahead and frozen for later use?

    Yes I think that would work, I would wait to add the cheese until you’re going to eat it though.

I can’t wait to make this tonight. I’m going to add a dash of dry sherry since that’s my favorite flavor in French onion soup!

WOW – this looks yummy! Will be making this tonight. Can’t wait to check out your other recipes, Tiffany 🙂

    Thanks Karen! I hope you find lots to love here! 🙂

This is the second time we have made this it is just that good. We added mushrooms and made extra gravy and served it with rice. So easy even a non cook like me can make it. Thanks for the recipe.

    I’m thrilled to hear you like it! I love adding mushrooms too – and the rice idea is genius!

Loved this recipe!

Any idea on sugars and carbs. Type 2 DIABETIC and going low carb and suga.It looks delic

I do not know why this is a 30 minute recipe. It has taken an hour. It took quite a while for the onions to cook. Then the chicken to brown. I halved this recipe for just my hubby and I. The chicken needed way more time than 8 minutes on the stove and 10 in the oven.. I browned it well on both sides, and I’m not sure how long in the oven to get it cooked through. SMELLS amazing though. Not using the cheese as I am allergic, very sad.. But still I am excited to eat dinner tonight.

My sister prepared this dishat a family dinner and i lived it. I asked for the recipe and made it tinight for my family. The only thing i changed is i used just one slice of pRovel chees instead of all the listed cheeses. Trying to cut the fat. It was good even eithout all of the yummy cheese. Thsnk you for the recipe it is a keeper.