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 | lecremedelacrumb.com

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 | lecremedelacrumb.com

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 | lecremedelacrumb.com

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 | lecremedelacrumb.com

 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

“This has to be the best chicken I’ve ever eaten! So moist!! We didn’t even need to use a knife it was so tender.” – Brenda

“”I made this tonight. My boyfriend is marveling over how far I’ve come with my “improved cooking skills” since we first started going out 5 years ago, even though all I did this time was follow a good solid recipe. I can’t decide whether to do a victory dance, or go eat the leftovers. The leftovers are really calling to me.” – Fonas

“Made this tonight, and it was a HUGE hit with everyone, even the kiddo that doesn’t like onions. This recipe is a definite addition to my regulars in the rotation. So easy and so delicious.” – Gretchen

French Onion Chicken | lecremedelacrumb.com
4.67 from 21 votes
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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!

Course Main Course
Keyword Chicken, French Onion
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 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 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • 3/4 cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

  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 1/4 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.

Recipe Notes

If you don't have a cast iron skillet, any other oven-safe skillet will do OR you can transfer everything to a casserole dish or baking pan for the baking portion of the recipe. 

 

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Comments

There is nothing quite like a sauce you can build from caramelized onions. My son who is in culinary school is always experimenting with sauces that usually start with onions and progresses from there. Thanks for sharing a great recipe!

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

      Made this tonight and served it with mashed potatoes, green beans and almonds. My husband is still raving about it.

    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

      Hi Karen, There is a print ‘button’ just below the photo in the recipe. 🙂 I wondered at first, as well. 🙂

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 ??????

    the recipe says 400 maybe you didn’t see it? I just saw your post and hope you found out by now

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

why can’t I e mail this?????

    You can, all you have to do is copy it and paste it in an e-mail.

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?

    I just printed it. The option is just below the ingredients on the right side. 🙂

    I was able to print just now. There is a small print icon under the picture and the “pin it” icon.

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

      If You’re not low on ink in your printer, you may have to adjust the light & dark setting on your printer or on your tablet/computer print settings.

    Hi Terri, There is a print ‘button’ just below the photo in the recipe. I wondered at first, as well. 🙂

Is there a nutrition chart for this recipe?

    Yes I would like that as well

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

    I will be serving it with buttered egg noodles 🙂

    I made this for my family this evening. I served it over rice and had california blend vegetable (Broc., califlower, and carrots). I also added a cole slaw. My family loved it. We will definitely do this again.

    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!!! 😋😋😋

    I served it tonight with a loaded baked potato and asparagus. Perfect!

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?

    It’s not a lot of flour. 🙂

    That isn’t enough flour to ruin your carb counting. You could use cornstarch. I always have a problem with flour clumping for some reason so always mix equal parts cornstarch and water and dump it into the broth.

    2Tablespoons…not a lot..

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 followed this recipe but added a lot of sliced portabella mushrooms when the onions we’re almost done. Had to add a bit more beef stock as well since they soaked up all the juices. In addition I added 2 cloves of garlic to the onions. I also used 1/4 cup of red cooking wine to deglaze the skillet after cooking the chicken and added the mushrooms and onions to this.

Thank you this was a very nice dish, very rich sauce. I liked it and served with asparagus

    oh mushrooms sound like a good addition to this. I will give this a try tonight!

We made this this evening. It was absolutely delicious. We did modify it a little. We added mushrooms with the onions. We also made it a gravy instead of a sauce. We had rice and brussel sprouts with it. Will definitely have it again soon. Thanks for the recipe.

I just love the rosemary & chicken together..

Made this tonight for dinner–we don’t eat beef so I switched to vegetable stock and added a splash of red wine to deepen the flavor. SO GOOD!!! We also cut the cheese by a lot for health’s sake, but let’s be honest, it’s all about the gravy and that’s what we were raving about the most!!

I made this with chicken broth. Was simply amazing! Doubled the broth and flour, and used extra to put over mashed potatoes. Excellent! Thanks!

Seriously Delicious! I made it tonight and followed the recipe with no changes. It was perfect. Served it with mashed potatoes and roasted asparagus. My chicken breasts were pretty big so I sliced them in half to make 8. Gave 1/2 to my neighbor suffering from a cold. LOL I hope you don’t mind but I also posted the link to your blog/recipe on my blog! Had to share it with everyone. Thanks, Christine

I made it…..we loved it, and we’ll be making this many more times. Now that I’ve made it once, the whole recipe makes sense and will be a breeze to make from now on. Thank you Tiffany.

This was the best recipe I have made in months. Can’t wait to check out your other recipes.

Simply Yum. I am going to try a Keto version.

Really enjoyed the flavor of this recipe….however, was sadly disappointed with the rubbery/chewy chicken breasts. Full disclosure…. I forgot to pound the chicken breasts before I seasoned and put them in the pan (they were quite plump)… would this have prevented them from being so chewy? I followed the recipe faithfully from then on in. Will definitely try again!
Any suggestions on how to achieve tender chicken breasts?

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…

    This is next up in my kitchen. My guess is that it’s all about the sauce and the layered flavors therein. :)). Any meat of uniform thickness would probably do. But, I’ll try it with pounded boneless chicken thighs Yum.

    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!!!

I made this tonight and it was so, so good! Thank you so much for another wonderful chicken recipe. All of yours have always come out so good.

This reminds me of another recipe I love that Jennifer from isave did a few years ago and I loved hers too. She does a chicken recipe with stuffing and with the cheese. I use both of you all the time for recipe. Thank you so much.

Can’t wait to make this chicken. It looks so good.

This was one of the best things I cooked for my family in months!!! They were sad there were no leftovers!

This was so delicious. I love the idea of french onion soup with chicken. Your recipes are always great and come together nicely. I love your other chicken with cheese recipe too. The corn soup is my favorite of all your soups.

Thank you for always providing delicious and original recipes.

I never comment on recipes, but I made this last night and it was SO awesome- even better than when I’ve made french onion soup! I’ll definitely make it again and maybe add garlic like another commenter suggested. I used thinly sliced provolone and ended up using half a slice of Swiss per chicken breast – I love cheese but wanted to scale it back just a little 😉 served with baked potatoes and had leftovers today also with baked potatoes. The onions/gravy are fabulous on a baked potato! All around awesome recipe – 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!

    Heather,

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

    I am gluten free AND ALSO LOW CARB. i SUBSTITUTED XANTHAM GUM FOR THE THICKENER. iT WAS FABULOUS! The standard substitution is 1/2 the amount of corn starch for flour. Good luck!

      Thanks for sharing this, Sherrie!

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?

    I am making this dish tonight, but I didn’t have time to follow all of the instructions… Being a working mom of three boys, and we had a baseball game tonight… I WANTED TO CUT OUT SOME STEPS, AND HAVE IT MOSTLY READY TO GO BY THE TIME WE GOT HOME… So! I decided to throw the chicken in the crockpot with beef broth, and I added onion soup mix for flavor. we are hoMe now… the chicken is ready to go and smelling delish. The onions are CARAMELIZING as I type. I am going to add mushrooms and garlic AT THE END, DRAIN DOME OF THE JUICE FROM THE CROCKPOT, POUR THE SAUCE OVER THE CHICKEN, ADD THE CHEESE, AND SERVE IT OVER MASHED POTATOES. I AM PRETTY POSITIVE IT’S GOING TO BE AMAZING. I’LL FOLLOW UP. 🙂

      Jan- awesome ideas! I’d love to hear how your dish turned out! Hope your boys loved it!

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.

This was so yummy! Will be making it again

I made this last night and it was great! i also used the shredded cheese blend in the dairy section that includes prov, swiss, parm, etc.. and made that part alot easier. Will definitely be making again!

Listen Saints, this dish was amazing! My picky FAMILY L.O.V.E.D it. I paired IT with egg noodles, for the gravy, and fresh spinach. I’ll definentlt make this AGAIn!

I made this LAST NIGHT FOR DINNER NOT ONLY WAS IT QUICK IT WAS AMAZING!!!

This dish has become an absolute fav in our house! Imstead of using just broth, i use the lipton onion soup & Dip mix and make sErve it on top of creamy polenta with some homemade dinnEr rolls on the side as hubby loves his bread with dinner. Thanks so much !!

JusT made this today…
Holy Smokes…
Super deLicious.

Made this for lunch since we eat our big meal at noon. DELICIOUS! I didn’t change a thing but added garlic powDer to chicken seasoning. Served over mashed potatoes. Next time i will make surei have some nice french bread to sop up the gravy! Thanks Tiffany, this will definitely be added to my monthly rotation of chicken recipes!

Yummy 🎆😋

Could YOU provide the nutritional information please and thank you

    Hi Jill – My Fitness Pal has a great tool that will provide nutritional information for any recipe on the internet through their app.

Can you make this in a Dutch oven? Just wondering because I don’t have an oven proof skillet.

    Hi Andrea – yes, you could definitely make this in a dutch oven.

This looks outstanding!

it would be very nice if the nutritional facts would be listed with each recipe.

    Hi Carol – My Fitness Pal has a great tool that calculates calories for any recipe on the internet – you can go there and find calorie information for any recipe on my site! Thanks!

I agree I try less sodium all the time, fresh rosemary goes with anything, garlic is essential we eat chicken and fish all the time
thank you

I made this recipe last night. Hubby and I really loved it! Company worthy dish. Thank you!

I could have used more gravy…but the flavor was excellent!

This was so delicious!! My husband said it’s a grand slam. so glad I have 2 extra pieces for tomorrow night.

I MADE THIS LAST NIGHT. I DON’T NORMALLY COOK, SO WHEN I DO, I MAKE A HUGE BATCH AND THEN PORTION OFF THE REST FOR FREEZING. I USED THE PACKAGED SHREDDED ITALIAN CHEESE INSTEAD OF PROVOLONE. I CUT OUT ALL THE SALT AND USED LOW SODIUM BROTH. NEEDED SOME SALT, SO I ADDED MORE AT THE END. ADDED THE GARLIC, ROSEMARY, AND MUSHROOMS BECAUSE….THE MORE THE MERRIER! I HAD ONE PIECE OF CHICKEN AND NO MORE NOODLES LEFT OVER AFTER PORTIONING FOR FREEZING. THE HUSBAND IS GOING TO SLICE THAT UP WITH THE EXTRA GOO, PUT IT IN A HOOGIE, ADD MORE CHEESE AND HAVE IT FOR DINNER THURSDAY. ALL YUMMY!

This Chicken dish is awesome. my whole family loved it. i was so happy to have it for lunch the next day! the only thing i changed was the 3tbsp beef broth with onion is i added sherry instead.thank you for a delicious recipe.

I absolutely love this dish! I made a couple of changes though. I use boneless skinless chicken thighs and trim the fat. They already roll out to about the same thickness. About 10 minutes into sauteing onions I add chopped mushrooms. I cook the chicken in the skillet and then I transfer everything to a pan. I also crumble cooked bacon over the chicken before adding the cheese.

It was delIcious! I didnt have need brOth but had some campbell’s french onion soup. It worked just great!

REALLY GOOD.

I’M GOING TO MAKE THIS FOR DINNER TONIGHT, IT REALLY LOOKS GOOD.

My daughter prepared this & gives it a 5 star. She said it was delicious.
thank you for sharing this recipe.

I MADE THIS LAST NIGHT AND IT WAS DELICIOUS! I USED gRUYERE FROM Costco AND WE LOVED IT. hUBBY WAS LATE, SO I HAD EVERYTHING COMPLETED EXCEPT PUTTING THE CHICKEN BACK IN THE ONIONS/BROTH AND METLING THE CHEESE. dID THAT AFTER HE WALKED IN THE DOOR AND REALIZED THIS COULD BE A PEFECT MAKE-AHEAD DISH FOR COMPANY TOO. sERVIED WITH orzo MIXED WITH SAUTEED MUSHROOM AND BROILED SEASONED TOMATOES

The recipe calls for 3/4 cup parm cheese , is it just me or is only 1/4 being used?

    Hi Michelle – I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the four chicken breasts.

I want to email this recipe to someone they aren’t on facebook. How can I do that?

Does this recipe work best with a cast iron skillet? I am not a very experienced cook. Please cmment on what kind of cookware you used. Thanks!

    Hi Betsy – I use a cast iron skillet and love it!

This chicken is fantastic! My husband loves French onion soup, but I refuse to make it because I don’t care for it. With this recipe, we both get what we want!

Wonderful! Used rice flour as I am gluten free and worked fine.

Added mushrooms, artichokes and capers It was the bomb. Agree on doubling the sauce. Freaking fabulous.

Wonderful

This is So quick and easy you can’t believe it tastes this good! After the first taste, all of us prayed there would be leftovers! – There weren’t.😥 I made it again two days later, because we were all craving it. This time I made a double batch, just to make sure there would be leftovers for all of us to enjoy!😋😋
PS I was out of Provalone cheese, but a slice of fresh homemade Mozzarella filled in nicely! Tiffany, Thanks so much for sharing this wonderful dish!

    I’ve never tried with Mozzarella but that does sound wonderful! I am so happy to hear that you loved this recipe as much as I do!!

O~~m~~G~~! Are you kidding me ?! It was soooooooooooo gooooooooooooooood within my entire cooking life about chicken !! Thank you Thank you ! Taste was AWESOME ! Not even using with Garlic, but still , it is so tasty and yummy RECIPE ever ! I DEFINITELY recipe this !!!!

Congratulations on your new digs and thank you for sharing this lovely recipe!

Omg! This was amaz, super easy to make and my wife thinks i am a rockstar in the kitchen! This is going in my share file for sure!

    This is great! Glad that you and your wife both loved it!

      Thank you for sharing this with your fans(new & old)

I will try it tonight. I like the simple recipes that are great for you.

You don’t say what to do with the other 1/2 cup of Parmesan Cheese! The recipe calls for 3/4 cup, but only seems to use 1/4 of that. Where does the rest go?

    Hi Art – I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the four chicken breasts.

If you say ” I made this, but instead if this i did that. Instead of using that i used this.” Then you did not make this.

Try it just as written. You will be amazed by how great it is.

I made this tonight with mashed potatoes and asparagus. It was wonderful. And yes you use beef broth for french onion soup.

    You had me at potatoes and asparagus! 😉

I’m going to make it this week. I’m on a low carb diet & I think it’ll work for me because it only needs 2 tbsp of flour. Thanks!

    Yay! I think you’ll love it.

Would it be better to use a Le Cruset brasier (enamel) or a staineless steel skillet? Don’t have cast iRon skillet….

    Hi Gileanne, I would use the brasier out of those options!

This is fantastic!! I doubled the sauce because we like it saucy! Great recipe!!

    Thanks, Lauren! Happy that you loved it!

This was a glorious, rib sticking, belly filling, smile making meal that my family devoured ❤

    What a great way to describe it! 😉 I am so happy that you and your family loved this!

This was a rib sticking, belly filling, smile making meal that my family devoured! ❤

I’ve made this once before and it was amazing, I want to make it this weekend for some friends but would need to double the recipe. Do you think I can just simply double all of the ingredients and have it come out the same?

    Hi Megan- I personally have not doubled this recipe but I think that should work out just fine!

I made the french onion chicken last night had a lot of chicen so I doubled the receipe this dish was excellent. i served it with mashed potatoes! Was awesome!!

    Angela- I am so happy that you loved this dish! Mashed potatoes are always a good idea! 😉

The recipe calls for 3/4 cup parmesan cheese, however in the instructions, step #4 calls for 1/4 of the parmesan, but nowhere does it say what to do with the rest of the parmesan! Did I miss something?

    Hi Dianne– I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the chicken breasts.

Thank you for this fabulous recipe!
Sooo good ill be making it more than once a week.
I’ve SUBSTITUTEd a couple teaspoons of Arrowroot for flour to make it keto friendly.😎😁💜

    That sounds like a great idea! Thanks for sharing! I am happy that you love this dish!

This is the second time that I’ve made this dish and it is absolutely delicious!! thanks so much for sharing!

    Teresa- I am so happy that you LOVE this dish enough to make it mulitiple times!!

I made this tonight. Holy crap, even my OCD food-critic BF thought it was excellent, the best pairing he’s ever had on top of his “award-winning” rice. He’s marvelling over how far I’ve come with my “improved cooking skills” since we first started going out 5 years ago, even though all I did this time was follow a good solid recipe. I can’t decide whether to do a victory dance, or go eat the leftovers. The leftovers are really calling to me. The sauce is amazing!! Thanks!! The only thing is, I had to almost triple the time of the chicken in the oven because it wasn’t melted or cooked through at only 10.

All so yummy

    Thank you, Leslie!

I DON’T EAT meat, but my sweetie does. I made this for him last night and he said it was really good and to put it on my list of things I cook for him. He usually says whatever I cook, burned or not, is good, but this really hit his sweet spot. Then, he said “Why don’t you use your meatless boullion and fake chicken to make it for yourself?” I was stunned! Why didn’t I think of that? I’m going to try it! Anyway, this was a big hit and a winner in his book. Thanks so much!

nutritional info posted would be nice

    Hi Barbara- My Fitness Pal has an awesome online tool that allows you to import any recipe and it will generate the nutritional information for you!

I can’t wait to try this! sounds delicious and easy. It’s always great to find another way to prepare chicken.

    I would love to hear what you think when you do make it, Kim! I hope that you LOVE it! It’s a huge hit with my entire family!

This recipe is really good, but it takes me much longer than 30 mins.

    I am glad that you love it! Sorry it takes you a little bit longer that stated to prepare! 🙂

Real magic)
I want to learn this!

This is a keeper. My husband enjoyed, the chicken was tender and with the cheese on top, just yummy. Thanks for a great recipe. Made it to the recipe

    Three cheers for husband approved! 😉 So happy that you guys loved it!!

Is there nutrition info for this recipe?

    Hi Sandy- My Fitness Pal has a tool on their website where you can input the URL of any recipe on the web and it will generate the nutritional information for you!

I made this last night and was a little DISAPPOINTed. My chicken took slightly longer to cook than the instructions and all the cheese ran off into the sauce and cast iron skillet :(. I think if I do make this again, I will wait to add the cheese until the very last minute or 2 of cooking. Very flavorful dish though!

    Did not mean to CAPITALIZE DISAPPOINTED! Still really enjoyed the dish!

    Darn it- bummed to hear that happened to you! I haven’t experienced that issue, so I’m not quite sure how to help you avoid it! I am happy to hear that you loved the flavor!

I wonder how this recipe would be with mushrooms sauted with the onions. Seems like a good taste blend.

    Hi Linda- a lot of readers have mentioned that they put mushrooms with it! I am a huge mushroom fan and think it sounds delicious! Let me know what you think for sure!

This is the fourth recipe of yours that I have made. Another win. Next up…One Pan Tuscan Garlic Chicken Tortellini. You make cooking great meals easy.

Pretty amazing, I must say.
I did use mozzarella and parmesan because that is what I had available. Other than that, I followed the instructions as written.

    I am glad that it turned out great for you! Good job making what you had on hand work!! Thanks for sharing, Lynn! Glad that you loved it!

Wow cant wait to try this recipe it looks fabulous

I can’t read what prints out when you post recipes in gray

what am I doing wrong? and why do I have capitals

I made this for supper AND WAS super impressed with how delicious It was!!! Definitely a keeper.

    Hi Darlene- So happy that you loved this dish so much!! One of my most favorite myself and most popular by all my readers!! Happy to hear you will be making this again! Thanks! 🙂

Is this keto friendly? what are the carbs?

Such a great recepie!!
thanks for sharing.. 🙂

    Happy to hear that you love this!

I have this prepared and ready for the oven to do it’s thing…..it will go off in about an hour…i have prepared fresh green beans with red potatos and fresh squash and onions sauteeing in a wok. fresh fruit salad since we live in florida with all fresh berries, just need to add the bananas and kiwi….we are ready to rumble……it all smell wonderful before the baking takes place…….i can see this becoming a staple making large portions and freezing….i would say freeze the onion soup mixture separately from the chicken…then thaw and mix….or put it all in a pyrex dish…freeze and place in the oven with the cheeses fresh…nothing better. alternate your veggies…

    Sounds great! Love your pairing ideas. Fresh Florida fruit sounds right up my alley! 😉 Thanks for sharing your ideas!

I made this for supper and everyone loved it. I will surely make it again!

    Hi Tracy- so happy that you and your guests loved this! Thanks for sharing! 🙂

Just made tHis today. ABSOLUTELY amazing! Didn’t have the right cheeses (used MUENSTER, pepper jack and mozzerella instead of swiss and provolon)and it didn’t matteR.

    I bet that was delicious! Sounds great to me! 🙂 Thanks for sharing, Andrea! Glad you loved it!

Made this last night FOR dinner and everyone loved it! Very delicious!!

i seriously Can’t wait to check out your other recipes.

You say (see note) about the oven safe skillet but, i dont see a note anywhere.

    Sorry about that! I will get it fixed! Thanks for letting me know.

I made this last night, and have effectively shared the formula three times. It is so great. Can hardly wait for the scraps today around evening time. Extraordinary recipe.

    So happy that you loved this dish! The leftovers are superb- hope you enjoy them! Thanks, Regina!

French onion chicken looks extravagant and delicious

I need to make this dish glutten free. Can i SUBSTITUTE CORNSTARCH for the flour?

    Yes you can! Instead of sprinkling the cornstarch over the onions, you should stir it into the beef broth until dissolved before adding it to the pan! Hope you love this dish- Thanks, Dee!

I absolutely LOVE french onion soup so i knew i had to make this. i used dried thyme instead of italian seasoning and i used beef consomme instead of regular beef broth. it was amazing! i highly suggest serving this with garlic bread so you can dip it in the sauce!

    Way to go with those little modifications! Sounds delicious. Thanks for sharing! I totally agree about the garlic bread, or at least some type of crusty bread on the side!! 😉 Thanks, Jen!

I am positive this recipe will be an instant hit amongst my loved ones when I prepare and share this at our get-together, Tiffany! We love cheese so there will be no leftovers for this meal for sure. We may try and alternate the types of cheese used in your recipe and maybe add more as we please. This would taste good with potatoes and organic rice; but if you have other suggestions, we are so open to that as well. Nonetheless, thanks for sharing!

I’VE looked at many recipe sites…..but this is the best!! The food is tastyy, and uniquely presented. This is my go-to partner in the ‘circle of Ahh!’

    Thank you for the sweet compliment! Glad you love it! 🙂

Am I missing the part where it asks for 3/4 c of parm but the instructions only mention using 1/4 of the parm?? what do you do with the rest??

    Hi Helene- I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the chicken breasts.

This recipe is an absolute winner. i found it was pretty simple to make which is an added bonus! the only thing i changed was i used two large chicken breast instead of 4, which i will do again because it left me with a decent amount of sauce once done cooking. i served this with garlic mashed potatoes and sauteed green beans. such a hit!! will for sure be making this again and again… yumm!!!

    Michelle- you had me at garlic mashed potatoes!! So happy to hear that you love this chicken! It’s my favorite! 😉 Thanks for stopping by!

Could you sub, a little heavy cream for flour to make it low carb? Thanks

    Hi Angela- Yes, you could try that. Let me know how it turns out if you give it a try, for sure!

Have made this a few times and it is always delcious….doing it tonight for company . Thankyou.

    So happy to hear that you love this recipe so much! I hope it went great with your company as well!! Thanks for stopping by, Caryl!

When all said and done and ready to do the final part to cook the chicken —-how long to cook in oven or how long on low boil??

    Hi Carol- after you transfer skillet to your preheated oven, cook for about 10 minutes until chicken is cooked through completely and cheeses are melted!

WE loved this dish!

    So happy to hear this! Thanks, Nell! 🙂

Very tasty dish. We made it in a skillet on the stove and it turned out great! Easy and quick!

    Great job, Katherine! Sounds like you nailed it! 🙂 Glad it was enjoyed!

This was delicious! In keeping with the “french” theme, I used Herbes de Provence instead of italian seasoning. And I had shredded mozzarella and gruyere. Baked for 15 minutes at 400 then a couple minutes under the broiler…perfect! Next time I’m going to double the sauce.

    Hi Bethany! So excited that you love this chicken so much!! Thanks for sharing your feedback and ideas with us! 🙂

this looks amazing. Could I substitue almond flour for the flour? I am allergic to Gluten.

    Hi Missy- I haven’t personally ever used almond flour so I can’t speak for that 100% but I think that it should work. Definitely let me know how it turns out!

    2Tablespoons…not a lot..yes, almond flour

If it’s French chicken, why call out “three kinds of melty Italian cheese”?

This looks soooo good…I really want to try it but I don’t like Swiss cheese. Can I double the provolone or should i substitute anothe type of cheese…TIA!!!

    Hi Lori- try doubling up on the provolone!

very good. Thank you for sharing!…………………………..

    Glad you enjoyed it!

Oh my!!! This looks absolutely heavenly. I’m a sucker for caramelized onions in anything. I’m pretty sure my family would die over this dinner. Going to have to make this next week when we have guests. Yum!

    I hope that you and your family absolutely love this dish! Thanks for stopping by, Brielle!

Tried this last night and it was DELICIOUS! My husband loves French Onion SOUP and said this recipe is definitely a KEEPER! I used Better than Bouillon roasted beef BASE. it came out so CHEESEY, like your video.

    I am so excited to hear that you had such great success! Way to go! Sounds like you did great. Thanks for your awesome feedback! 🙂

Im making this toni ad i cant wait to get home to make it
Looks soo deLish!

This dish is a family favorite! We love it!

    I am so excited to hear that you and your family love this dish, Heidi! Thanks for your feedback!

What do you do with the other 3/4 of the original 3/4 cup of parmesan cheese?

    Hi Lloyd- I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the chicken breasts.

We have really liked this one. I did change one thing: I cut up the chicken before cooking so I wouldn’t have to start up oven (it was 90+ degrees). just before getting out of pan I placed the cheese on top to melt a minute. So I did everything on the stovetop in a regular fry pan. thanks again for a great idea !

    Kathy- thanks for your awesome feedback! Happy to hear it turned out so well for you!

How Difficult is it for you to obtain nutritional info on your recipes? I like alot of your meals but need to know info as a diabetic. Thanks for any feedback.

    Hi Glenn- I recommend using My Fitness Pal. They have an awesome online tool where you can input any recipe URL into and it will generate the nutritional information that you’re needing!

This french onion chicken recipe is greatt

    So glad that you love this!!! Thanks, Sheila!

looks yummy

Tried this recipe this evening, It did come together fairly easy & I liked it. I will probably play with the french Onion flavoring a little, I felt like it was missing something compared to my regular French onion soup. i will definitely make again. thank you for sharing a great dinner idea.

    Thanks for your feedback, Nancy! Glad that you enjoyed this dish!

Every thing look good

So good. Made tonight. Only two breast but did same amount of broth to use with mashed Potatoes. I had a goid sliced gouda so ueed that. Delicious! Thank you.

    Yum!! Great job. Thanks for your feedback!

This dish was amazing and super easy. I am making it again this weekend.

    Kathleen- SO excited to hear that you loved this! It’s one our favorites here in my house!

Chappell

Question recipe calls for 3/4 cup parm. Cheese. 1/4 cup on chicken. What about the other cup?

    Hi Joan- I’m sorry for the confusion. You need 3/4 cup of parm cheese total – then you would divide that amount equally between the four chicken breasts.

I made this last night and it is delicious. I adjusted the amount of cheese (used one slice of low sodium provolone and about a tablespoon of parmesan for each chicken) and had to use slightly more broth. I Served it with roasted butternut squash and Brussels sprouts. I think this sauce would be amazing served over a cauliflower steak or stuffed portobello mushroom, or even over a cheese-and-French-bread sandwich if I wanted to make vegetarian options.

my prep time and cook time were much more than what you list. For me this was not a 30 minute meal. By the time I cut the onions and prepped the chicken, gathered the other ingredients, then pan and oven cooked, it was more like 50 minutes or an hour.

Thanks for a delicious recipe. This will make a regular appearance on my table.

    Beth- thanks for your awesome feedback and ideas! Happy to hear that you loved this recipe! It’s one of our favorites here 🙂

Made this dish last night and it was a hit. Excellent. Added baby Bella mushrooms. Fantastic.

    I love adding mushrooms to this recipe!! Happy to hear you had such a great experience with the recipe!

Th this is one of the best chicken recipes I have ever tasted I have made it numerous times and each time it just gets better My my family loves it

    Janice- so happy to hear that you love this recipe so much! Thanks for your feedback!

Boooo! Followed directions to a tee, chicken Is still raw after 20 (not 10) minutes in the final baking portion of recipIe

We tried this last week, and it ws incredible! I’ll definitely make this again, and it’s going into the regular rotation. I found myself thinking about it when I was at work and looking forward to eating leftovers at home!

    I absolutely love the leftovers of this dish!! I totally get it 😉 So excited to hear that this is now in your regular rotation! Thanks for stopping by, Megan!

I would love to make this BUT I’m a diabetic now n need to know the calories n carbs…is there anyway you can PM me with this information…
THANKS
Sue Melton

    Hi Sue- I recommend that you use My Fitness Pal. They have an awesome tool where you can input any recipe URL into and it will generate that information for you! Should be helpful for you with all my recipes and other recipes online you have those questions with.

Looks great but is it low carb i need some low carb neal idea pleas

    The carb content is not too high (in my opinion, not sure what your exact needs are)- it does have flour but not a large amount. I recommend that you use My Fitness Pal. They have a great tool where you can input any recipe on the internet into and it will generate the nutritional information that you need.

Delicious!! Big hit in my house. I pan cooked my chicken longer and cooked for 20 min in stove. So yummy!!

    Great job!!! Happy to hear that you and your family loved this recipe! 🙂

Yum! Made this tonight and loved IT. I added a little a topping of panko and bUTTER with the parmesan for some crunch.

    Yum!! I bet that was fantastic! I think I am going to try that next time I make this for dinner. Thanks for stopping by, Hailey!