French Onion Chicken
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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!
After you fall in love with this French Onion Chicken, try One Pan Garlic Herb Chicken and Asparagus, Slow Cooker Creamy Beef Stroganoff, Caramelized Onions, and Baked Cilantro Salmon in Foil.
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.
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.
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
More Tasty Chicken Recipes
- Asparagus Stuffed Chicken
- Stuffed Chicken Marsala
- Three Cheese Stuffed Balsamic Chicken
- Chicken Cordon Bleu with Dijon Cream Sauce
Did you make this French Onion Chicken recipe? YAY! Please rate the recipe below!
French Onion Chicken
Ingredients
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons butter
- 1 cup + 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 parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping, (optional)
Instructions
- 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.
- 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).
- 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.
- 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.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Replce your ink CARTRIDGE. 😊
Hi Terri, There is a print ‘button’ just below the photo in the recipe. I wondered at first, as well. 🙂
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?
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!
why can’t I e mail this?????
You can, all you have to do is copy it and paste it in an e-mail.
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
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.
Oh My Goodness! This looks beyond amazing! I will definitely be trying this bit of deliciousness.
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. 🙂
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.
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!