French Onion Chicken

French Onion Chicken is a delicious meal that features juicy chicken breasts topped with succulent caramelized onions and gooey melted cheese. If you love French onion soup, you’ll LOVE French onion chicken. It comes together in just one pan and is easy to make for a weeknight meal.

Course Main Course

Cuisine American

Keyword French Onion Chicken

Prep Time 10

Cook Time 30

Servings servings

Calories

Author Eva Fry

Ingredients

4 yellow onions thinly sliced
2 tablespoons unsalted butter
2 teaspoons fresh thyme divided
2 cloves garlic minced
2 tablespoons balsamic vinegar
2 boneless skinless chicken breasts , cut into thirds lengthwise
1/2 teaspoon smoked paprika - adds color and flavor to the chicken
1 teaspoon garlic powder
salt and pepper to season chicken and onions
1/2 cup beef broth - for the soupy braising liquid
1/4 cup white wine
1 cup shredded Gruyere cheese or Alpine cheese I used Roth Grand Cru. Mozzarella cheese can also be used.
4 tablespoons freshly grated parmesan cheese

Instructions

Melt butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and 1 teaspoon of fresh minced thyme. Cook for 5 to 8 minutes until soft, stirring often.
Reduce the heat to medium-low and cook the onions, stirring often, until they are caramelized (golden) and jammy (about 20 minutes). Add minced garlic and cook for one minute until fragrant. Stir in 1 tablespoon of balsamic vinegar to bring out the sweetness of the onions and add flavor. Remove from the skillet to a small bowl and reserve.
Add 1 tablespoon olive oil to the skillet.
I always cut chicken breasts lengthwise in thirds so they cook faster. Season the chicken breasts with salt, pepper, smoked paprika, and garlic powder. Sear the chicken breasts in the skillet over medium-high heat until golden brown and a nice crust forms on both sides - about 6 minutes on each side.
Add the onions back to the skillet along with the white wine and beef broth. Scrape the pan to gather all the delicious flavors from the onions and chicken for your sauce. Bring to a boil, then allow the liquid to simmer over medium heat until reduced by half. Add the grated cheeses on top of the chicken breasts and cover to allow the heat and steam to melt the cheese. If your skillet does not have a tight-fitting lid, you can place the skillet in the oven under the broiler for about 5 minutes until the cheese is melted and gooey.
Serve with toasted bread to sop up the onions and delicious juices from the French onion sauce.