This incredible French onion chicken recipe is guaranteed to impress. Juicy chicken cutlets are simmered in a flavorful French onion sauce and smothered in jammy caramelized onions and melted gruyere cheese. This one-pan skillet meal is fancy enough for a special dinner and easy enough for a busy weeknight meal!
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My Take On French Onion Chicken
When I want to pull out all the stops for dinner, this French onion chicken recipe is one of my go-to recipes.
This decadent smothered chicken is the perfect balance of elegant and comforting. It combines the rich and savory taste of cheese-topped French onion soup with succulent and tender chicken cutlets for a truly restaurant-quality meal.
It's also not super hard to make, though it tastes like it took hours! The most time-consuming part of this recipe is cooking down the caramelized onions, and everything else moves pretty quickly from then on. And believe me, the results are absolutely worth it!
Why You'll Love This Recipe
Elevates basic chicken. This recipe takes regular chicken breasts to another level of deliciousness. They absorb so much flavor and richness from the sauce, onions, and cheese and become so juicy and succulent.
Always a crowd-pleaser. It's the perfect dish to make for a romantic date night or if you want to treat your family to a 5-star dinner at home. People are always blown away by the presentation and even more by the flavor.
Faster than French onion soup. If you love French onion soup but don't have an hour and a half to make it, this recipe brings the same delicious flavors in a fraction of the time!
- Chicken cutlets - You can also use boneless skinless chicken breasts sliced in half.
- Olive oil - for frying.
- Yellow onions - best for making the most tender and flavorful caramelized onions.
- Balsamic vinegar - adds a touch of tang to balance out the sweet onions.
- Worcestershire sauce - for some savory, umami flavor.
- Dried thyme - brings a fresh, herby note.
- Gruyère cheese - melts beautifully and has a uniquely nutty, creamy flavor that complements the chicken perfectly.
- All-purpose flour - for dredging the chicken.
- Kosher salt and pepper - to bring out the flavors.
- Paprika - adds color and a mild spice and savoriness.
- Unsalted butter - gives richness to the sauce.
- Chicken broth - adds depth of flavor.
How To Make French Onion Chicken
1. Cook the onion: Heat the olive oil in a large nonstick skillet over medium heat and add the sliced onions with ¼ teaspoon of salt. Bring the heat up to medium-high heat and saute the onions until the edges start to brown.
2. Make the French onion sauce: Add in the balsamic vinegar, Worcestershire sauce, and dried thyme, and continue to saute the mixture until the onions are caramelized and silky tender. This should take around 20-25 minutes. Once caramelized, season the onions with a teaspoon of salt and pepper, then transfer them to a bowl and set aside for later.
3. Coat the chicken: In a shallow bowl, combine the flour, paprika, and a pinch of salt. Dredge the chicken in the seasoned flour on both sides and shake off any excess.
4. Cook the chicken: Melt 1 teaspoon of unsalted butter in a clean nonstick skillet over medium heat. Cook the chicken side by side in the pan for about 3 minutes on each side or until lightly browned. They don't have to be completely cooked through at this stage.
5. Finish and serve: To the same pan, pour in the chicken broth and top each of the cutlets with the caramelized onion and shredded gruyere cheese. Cover and simmer on low for 3-5 minutes or until the cheese is melted and bubbly. Transfer the chicken to a plate and top with more caramelized onions and cheese. Serve warm and enjoy!
What Can I Serve With This French Onion Chicken?
It pairs really well with mashed potatoes, pasta, French bread, roasted vegetables, or even rice. I've also served it with my cauliflower rice, keto cheddar bay biscuits, brussels sprouts, and sauteed potatoes for an extra hearty meal.
My Pro Tips To Make The Best Recipe
- If you can't find gruyère cheese, some other good cheeses to use are comtè, swiss, and provolone. They melt just as well and have a similar flavor profile.
- Slice the onion around ¼ to ⅛ inch thick. Onions that are too thinly sliced can burn before they reach that sweet flavor.
- Keep a close eye on the onions as they caramelize, and give them a stir every 5 minutes or so to prevent them from burning. They should have a rich deep brown color and be soft but not mushy when they're done.
- Lightly pound the chicken so they're the same thickness throughout and will cook more evenly.
How I Recommend Storing and Reheating Leftovers
In the fridge: I like to make a double batch of this recipe to have for lunch or dinner throughout the week. If you have any leftovers, transfer them to an airtight container and store them in the fridge for up to 4 days.
In the freezer: Store the cooled leftovers in a freezer-safe airtight container and freeze for up to 3 months.
Reheating: I find the best way to reheat the leftovers is in a covered baking dish in the oven. Preheat the oven to 350°F and cook for 10 minutes or until the chicken is warmed through. If you're in a rush, you can also reheat them in the microwave in 30-second intervals until fully heated. I don't like the texture of microwaved chicken, so I'll always warm it in the oven.
More Chicken Recipes To Try Next
- Chicken cutlets
- Baked chicken and potatoes
- Baked BBQ chicken wings
- Crustless chicken pot pie
- Italian baked chicken
- Baked cream of mushroom chicken
- Cheese-stuffed chicken breast
- 4 boneless skinless chicken cutlets or breasts
- 2 tsp. olive oil
- 2 medium yellow onions, thinly sliced
- 1 tbsp. balsamic vinegar
- 1 tbsp. Worcestershire sauce
- ½ tsp. dried thyme
- 1 cup Gruyère cheese, coarsely grated
- ½ cup all-purpose flour
- 1 tsp. kosher salt
- pepper, to taste
- ½ tsp. paprika
- 2 tsp. unsalted butter
- ¼ cup chicken broth
- In a large nonstick skillet, heat the oil over medium heat.
- Add the onions and ¼ teaspoon salt, increase to medium-high heat, and cook, stirring frequently, until the onions start to brown around the edges.
- Add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes or until the onions are very tender.
- Season to taste with 1 teaspoon of salt and black pepper and set aside.
- In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
- Set a large nonstick skillet over medium heat and melt 1 teaspoon of butter.
- Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
- Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes.
- Add the chicken broth to the skillet, top with onions and cheese, and cover. Cook on low heat for 3 to 5 minutes until the cheese is melted and bubbling.
- Top the chicken with the soup mix and more cheese. Serve warm.
Nutrition Information:Serving Size: 1 chicken cutlet
Amount Per Serving: Calories: 476Total Fat: 30.3gSaturated Fat: 11.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 135mgSodium: 858mgCarbohydrates: 18.3gFiber: 1.8gSugar: 3.8gProtein: 31.7g