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.
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!! 🙂
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..
It sounds delicious .
Sounds wonderful. Would not change a thing. Thank You for sharing..
Mashed potatoes
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!
Is there a nutrition chart for this recipe?
Yes I would like that as well