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.
So delicious!!! I’ve made this recipe several times now. I’ve also raved about this recipe to everyone that I’ve ever discussed cooking with. Each one who has tried it has it in their permanent dinner rotation now. Thank you a great recipe!
Could this work in a crockpot?
I have not tried that- I definitely think the stove is the best option for this recipe tho!
Amazing! Thank you for sharing your creation!
I stumbled across this recipe around 3 or so years ago. It is so delicious that I make it about 3-4 times a year. Sometimes I use chicken thighs since my fiancee likes dark meat more. I’ve also shared this with a few friends who also really like it and it’s super easy to make.
I made this today. It was delicious.
Easy and super flavorful spin on the same old chicken.
I discovered your blog right before the pandemic hit. This was the first recipe I made. Very recipe I’ve tried on this site has been easy, absolutely delicious. This particular recipe is on regular rotation and mt absolute favorite. I look forward to making it and always make leftovers for lunch the next day! I have 3 college kids who are currently away at school and my husband came home last night saw how much I made and assumed we were having company! Nope! I just want extra stash in the fridge 😋
We love this recipe. I do transfer everything to a casserole dish in the oven and we also are not swiss lovers, so I sliced mozzerella instead. Very easy and delicious.
This recipe is a total winner. I love that you can tweak it(I left out the Parmesan) according to your tastes and it is still beyond delicious.
what if i use chicken stock in place of the beef stock?
It will most likely turn out just fine.