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.
Do you have the nutritional information on this recipe?
Made this tonight, and it was a HUGE hit with everyone, even the kiddo that doesn’t like onions. I used boneless skinless thighs just because we prefer them but this recipe is a definite addition to my regulars in the rotation. So easy and so delicious.
Has anyone done this in a crock pot? How did it turn out and what steps /times did you follow?
I am making this dish tonight, but I didn’t have time to follow all of the instructions… Being a working mom of three boys, and we had a baseball game tonight… I WANTED TO CUT OUT SOME STEPS, AND HAVE IT MOSTLY READY TO GO BY THE TIME WE GOT HOME… So! I decided to throw the chicken in the crockpot with beef broth, and I added onion soup mix for flavor. we are hoMe now… the chicken is ready to go and smelling delish. The onions are CARAMELIZING as I type. I am going to add mushrooms and garlic AT THE END, DRAIN DOME OF THE JUICE FROM THE CROCKPOT, POUR THE SAUCE OVER THE CHICKEN, ADD THE CHEESE, AND SERVE IT OVER MASHED POTATOES. I AM PRETTY POSITIVE IT’S GOING TO BE AMAZING. I’LL FOLLOW UP. 🙂
Jan- awesome ideas! I’d love to hear how your dish turned out! Hope your boys loved it!
This recipe is absolutely amazing and easy to make. I will be making it over and over. Family coming over soon, will be making this. Can’t wait to hear all the raves.
Well, I made this the other night for my family, everyone LOVED it. It was super good and savory and something I’ve never tried, I’ve never eaten french onion soup either. Gotta say tho, even with windows open, my eyes were burning for two hours. Perfect recipe and comes out super yummy
About how much (in cups or grams) of onion did you use? 2 medium onions seems like a lot, but I may be undereatimsting the shrinking of the onions.
I made this last night. It was wonderful!!! Just a couple of things. I will double the sauce/gravy next time. You seriously can’t have too much of that gravy. Definitely use low sodium everything because I did and didn’t add any salt and it was still a bit salty for me. Also, and I still can’t believe I’m going to say this, but I think it would be better without the cheese. Next time I’m skipping the cheese and making the extra gravy and it will be even more wonderful.
I also found this recipe on Facebook and made it the same night. Not only was it delicious it was also easy to make with minimal time and effort involved! Subscribed to try out some more of your fantastic recipes Tiffany! This one is definitely a keeper!!!!!
This dish is awesome!
If I am gluten free, could I sub corn starch for flour? If so, how much do you think? Going I can make this work, boy do I miss gluten!
Heather,
I have celiac and use Bob’s Red Mill 1 to 1 flour. Works just like regular flour.
I am gluten free AND ALSO LOW CARB. i SUBSTITUTED XANTHAM GUM FOR THE THICKENER. iT WAS FABULOUS! The standard substitution is 1/2 the amount of corn starch for flour. Good luck!
Thanks for sharing this, Sherrie!