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, and Baked Cilantro Salmon in Foil.
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.
Made this for my family. And it was a huge hit. Everyone loved it so much. But DIDN’T know how everyone was going to like it so i DIDN’T make a lot. So no left overs. But definitely going to be making this more often. And even going to make it for my inlaws when they come over next weekend. And DEFINITELY going to be making more of your reciPes because they are truly amazing.
Way to go, Mary! I’m happy to hear that this recipe was such a hit for you. Here’s to hoping that your inlaws love it just as much! 😉
This French Onion Chicken is fabulous! i would recommend this to everyone! five stars indeed! it’s a very adaptable recipe that any cook should be able to make!
thank you Tiffany
I’m happy to hear that you enjoyed this recipe so much, Dwayne! Thanks for sharing!
I made it for the 1st time tonight and thought it fantastic! I made two changes. First, I added mushrooms. This takes it into the chicken marsala territory but I didn’t include wine. I thought the mushrooms gave the dish even more of an earthy, rustic feel to it.
Second, putting it under a low broiler was so much better than baking it, imo. I kept it under until the cheese started to turn brown and crispy. It added yet another texture and taste to the dish.
am very excited to make more of your recipes. just by looking at them (and the pictures) I can tell you know what you’re doing. thanks for sharing!
Thanks for the compliment, Barry! Happy to hear that you enjoyed this recipe with your modifications 🙂
i have made this recipe several times now and each time I like it more!!! It is a few easy steps and takes a bit of time to put together but it turns out delicious every time!! I omit the parm and use some extra provolone – delicious!!
You can’t go wrong with extra provolone! 😉
Any idea how to make this in the instapot?? i was planning to make this for dinner tonight and found out we ran out of gas for our stove! of course!!
thinking can just use the saute setting for the onions, searing the chicken but not sure how long to actual cook the chicken after that?? i can finish the recipe for the cheese part in our oven (dual fuel) if need be