French Onion Chicken
This post may contain affiliate links. Please read our disclosure policy.
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.
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 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!
French onion chicken looks extravagant and delicious
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!
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 seriously Can’t wait to check out your other recipes.
Made this last night FOR dinner and everyone loved it! Very delicious!!
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!
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! 🙂
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!