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.
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.
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!
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!
I love this recipe, i have made it mAny times and my whole family loVes it. I put the chicken on a piece of crusty bread like you would find in french onion soup, but other than that i follow your recipe! ThanKS for sharing.
You can never go wrong with a crusty bread!!
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! 🙂
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?
Simply Yum. I am going to try a Keto version.
This was the best recipe I have made in months. Can’t wait to check out your other recipes.
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.
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 this with chicken broth. Was simply amazing! Doubled the broth and flour, and used extra to put over mashed potatoes. Excellent! Thanks!
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 just love the rosemary & chicken together..
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 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!
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!! 🙂