Introduction

French Onion Chicken combines tender, flavorful chicken with rich caramelized onions and a cheesy, savory sauce. This comforting dish brings a classic French onion twist to a simple weeknight meal, impressing both family and guests alike.

The image shows a close-up of four pieces of cooked chicken breast in a white pan, each piece covered with a thick layer of melted cheese on top. The chicken is bathed in a rich, brown sauce with visible small chunks, likely onion or mushroom, creating a textured surface. The sauce has a glossy finish, coating the chicken evenly and pooling slightly at the edges of the pan. Small green herb bits are sprinkled lightly over the cheese and sauce, adding a touch of color contrast. A silver spoon is lifting one piece of chicken from the pan, showing the sauce dripping slightly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
Salt and pepper, to taste
1 tablespoon Italian seasoning
½ tablespoon garlic powder
½ cup flour
¼ cup shredded Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter (salted or unsalted)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 yellow onions (about 1.5 lbs)
1 tablespoon low sodium soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon ground sage
3 cloves garlic, minced
½ cup dry white wine (such as Chardonnay or Pinot Grigio)
2 tablespoons flour
1 cup beef broth
1 cup chicken broth
1 beef bouillon cube
2 cups mozzarella cheese (provolone or gruyere work well too)

Instructions

Step 1: Cut the chicken breasts into 2-3 thinner slices. Place between plastic wrap and gently pound to about ¼ inch thickness. Using the textured side of a meat tenderizer can speed this up.
Step 2: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Mix the flour and Parmesan cheese together, then dredge the chicken in this mixture.
Step 3: Heat 3 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken for about 3 minutes per side, until golden brown. Adjust the heat as needed, adding a bit more olive oil if the pan gets too dry.
Step 4: Remove the chicken and tent it with foil. If not fully cooked, it will finish cooking in the oven later.
Step 5: Slice the onions evenly to about ¼ inch thickness.
Step 6: In the same skillet, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Use a spatula to scrape up any browned bits from the chicken (fond) to add flavor.
Step 7: Add the sliced onions and toss to coat. Soften the onions for 5 minutes, then stir in soy sauce, rosemary, thyme, and sage.
Step 8: Cover the skillet, reduce heat to low, and cook the onions for 30 minutes, stirring occasionally.
Step 9: Remove the cover and increase heat to medium. Cook for another 10 minutes, stirring frequently to caramelize the onions fully.
Step 10: Preheat your oven to 475°F (245°C).
Step 11: Add minced garlic and white wine to the skillet with the onions. Cook uncovered until the wine nearly evaporates, about 10 minutes.
Step 12: Sprinkle 2 tablespoons flour over the onions and stir to coat, cooking for 1-2 minutes to remove the raw flour taste.
Step 13: Pour in beef broth, chicken broth, and add the beef bouillon cube. Bring to a gentle boil over medium-high heat and let thicken for 3-5 minutes. Then remove from heat.
Step 14: Transfer to an oven-safe dish if your skillet is not ovenproof. Return the chicken to the skillet or dish and top with mozzarella cheese.
Step 15: Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.
Step 16: Remove from oven, garnish with fresh thyme if desired, and serve immediately.

Tips & Variations

Use provolone or gruyere instead of mozzarella for a richer, more complex flavor.
For extra tenderness, marinate the chicken in olive oil and Italian seasoning for 30 minutes before cooking.
If you prefer a non-alcoholic version, substitute the wine with additional chicken broth and a splash of white grape juice.
Caramelize the onions low and slow for deeper sweetness and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve the texture of the chicken and melt the cheese nicely. Avoid microwaving to keep the crust crisp.

How to Serve

The image shows several pieces of cooked chicken covered in melted cheese and thick brown gravy with small bits of onions and herbs. The chicken pieces are in a white pan with some sauce pooling around them. You can see a metal spoon lifting one piece slightly, showing the gooey texture of the cheese mixed with the gravy. Small green parsley bits are sprinkled on top for garnish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

You can, but boneless chicken breasts cook more evenly and are easier to pound thin for this dish. Bone-in pieces may need longer cooking time and won’t have the same texture.

What type of onions work best?

Yellow onions are ideal because they caramelize well and have a balanced sweetness. Sweet onions like Vidalia can also be used but may make the dish a bit sweeter.