French Onion Chicken Recipe

Ben Carraoli

French Onion Chicken Recipe

When I first made this French Onion Chicken, I didn’t expect it to taste better than my favorite soup—but wow, it did! The rich onions, the melty cheese, and juicy chicken all came together beautifully. It’s like comfort food with a gourmet flair. If you love flavorful meals that feel like a warm hug, this one’s for you.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Dinner

Calories: 450

Ingredients Method

Ingredients

Boneless skinless chicken breasts – 2 large, sliced lengthwise for even cooking and tenderness.
Salt – 1/2 tsp enhances flavor and brings out the juices in the chicken.
Black pepper – 1/4 tsp gives a mild heat that complements the onions.
Paprika – 1/2 tsp adds color and a subtle smokiness.
Olive oil – 1 tbsp great for searing the chicken and building flavor.
Unsalted butter – 3 tbsp creates a rich base for caramelizing the onions.
Yellow onions – 2 large thinly sliced; they caramelize beautifully over time.
Dry white wine or beef broth – 1/4 cup, deglazes the pan and lifts the browned bits for added depth.
Beef broth – 1 cup forms the savory sauce and mimics the classic French onion soup taste.
Fresh thyme – 1 tsp or 1/2 tsp dried, adds herby brightness.
Worcestershire sauce – 1 tsp deepens the umami flavor.
Gruyère cheese – 1 cup shredded; melts perfectly and gives that golden crust.
Toasted baguette slices – optional but perfect for soaking up all the cheesy oniony sauce.

Method

Start by patting your chicken dry and seasoning it with salt, pepper, and paprika. This combo not only flavors the chicken but also helps form a golden crust when seared.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and sear each side for 4 to 5 minutes. The chicken should develop a nice golden brown color. Once done, remove it and set aside.
In the same pan, melt the butter and toss in your sliced onions. Keep the heat on medium-low and stir occasionally. This will take about 20 to 25 minutes but is key to developing that deep, sweet flavor.
Pour in the dry white wine or beef broth to deglaze the pan. Scrape up all those golden bits at the bottom—they’re flavor bombs! Add the full cup of beef broth, thyme, and Worcestershire sauce. Let everything simmer for about 5 minutes.
Place the seared chicken back into the skillet. Spoon the rich onion mixture over each piece. Now sprinkle the shredded Gruyère cheese generously on top of the chicken.
Cover the skillet and let it cook on low for 3 to 5 minutes. The cheese should melt into a bubbly layer over the chicken. Serve it hot with toasted baguette slices or mashed potatoes—trust me, you’ll want every last bit of that sauce.