Description

French Onion Chicken is a comforting and flavorful dish featuring tender chicken breasts topped with caramelized onions and melted cheese, inspired by classic French onion soup flavors. The chicken is seasoned, dredged, seared to a golden crust, and finished in the oven with a rich, savory sauce made from caramelized onions, white wine, and broth. Perfect for a hearty family dinner.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts
Salt
Pepper
1 tablespoon Italian seasoning
½ tablespoon garlic powder
½ cup flour
¼ cup Parmesan cheese, shredded
3 tablespoons olive oil
1 tablespoon butter, salted or unsalted

Sauce

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 (or provolone or gruyere)

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Instructions

Prepare the Chicken: Cut the chicken breasts into 2-3 thinner slices. Place them between plastic wrap and pound until about ¼ inch thick to ensure even cooking and tenderness. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. In a bowl, combine flour and Parmesan cheese and dredge the chicken pieces in this mixture to coat evenly.
Sear the Chicken: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken slices for about 3 minutes on each side, until a golden crust forms. Adjust heat as necessary and add olive oil if needed to prevent burning. Once seared, set the chicken aside and tent with foil. The chicken will finish cooking in the oven.
Caramelize the Onions: Slice the yellow onions evenly to about ¼ inch thickness. In the same skillet, melt 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. Use a spatula to scrape up any browned bits (fond) left from the chicken to add flavor. Add the sliced onions, toss to coat, and soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage. Cover the skillet, reduce heat to low, and cook for 30 minutes, stirring occasionally to prevent sticking. Remove the lid, increase heat to medium, and cook for an additional 10 minutes while stirring frequently until onions are deeply caramelized.
Make the Sauce: Preheat the oven to 475 degrees Fahrenheit. Add minced garlic and white wine to the skillet with the onions. Cook uncovered until the wine is almost completely reduced, about 10 minutes. Sprinkle in the flour and toss to coat the onions and garlic, cooking for 1-2 minutes to remove the raw flour taste. Gradually add the beef broth, chicken broth, and crumble in the beef bouillon cube. Increase heat to medium-high and bring the mixture to a gentle boil. Let the sauce thicken and reduce for 3-5 minutes, then remove from heat.
Bake the Dish: If the skillet is not oven-safe, transfer the onion sauce mixture to an oven-safe casserole dish. Place the seared chicken on top of the sauce and then sprinkle or layer with mozzarella cheese. Bake in the preheated 475-degree oven for 15-20 minutes until the cheese is browned, bubbly, and golden. Remove from the oven and garnish with fresh thyme if desired. Serve immediately for a comforting main course.

Notes

The soy sauce used in this recipe adds umami depth to the sauce but does not create a strong soy flavor.
You can substitute mozzarella cheese with provolone, Swiss, or Gruyere for different flavors and textures.
If you do not have white wine, chicken broth can be used as a replacement in the sauce.
To reduce salt content, use low sodium broth, low sodium soy sauce, and control the butter amount. Omitting the beef bouillon will reduce salt but also diminish some richness in the sauce.
Pounding the chicken thin helps it cook evenly and remain tender without drying out.
Gravy Master or a similar browning sauce can be added to the sauce for a deeper color but is optional.
This recipe appears in The Cozy Cookbook on page 116.
Pair this dish with my French Onion Pasta recipe for a complete meal experience.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 125 mg