Name: French Onion Chicken Meatballs Skillet Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: French
Ingredients: 2 pounds ground chicken, or turkey; ½ onion, minced; ½ cup Gruyère cheese, shredded; ½ cup mozzarella cheese, shredded; ⅓ cup bread crumbs; 5 cloves garlic, minced; 2 large eggs, beaten; 1 teaspoon fresh thyme, chopped; 1.5 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon olive oil; 4 large yellow onions, thinly sliced; 1 teaspoon kosher salt, plus more to taste; 3 tablespoon butter; 4 cloves garlic, minced; ½ cup dry sherry, or white wine (optional); 2 cups low-sodium beef broth; 1 teaspoon fresh thyme, minced; black pepper, to taste; 2 cups Gruyère cheese, shredded

Jump to Recipe· 4.4 from 12 reviews

If you love the cozy, rich flavors of French onion soup but want something a little more hands-on and satisfying, this French Onion Chicken Meatballs Skillet Recipe is an absolute game-changer. Imagine tender, juicy chicken meatballs smothered in a deeply caramelized onion sauce, bubbling with melted Gruyère cheese—it’s like the ultimate comfort food in one pan. Stick around, because I’ll walk you through every step to nail this recipe effortlessly, and trust me, you’ll want to make it again and again.

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Why This Recipe Works

Comforting & Flavor-Packed: The slow caramelized onions and melty Gruyère create a luxurious sauce that’s just pure comfort in every bite.
Juicy & Tender Meatballs: Using ground chicken with eggs and cheese keeps these meatballs moist and super flavorful, not dry like some chicken dishes can be.
One-Skillet Convenience: Cooking the sauce and finishing the meatballs in the same skillet cuts down on cleanup and makes serving a breeze.
Easy to Customize: You can swap meats, cheeses, or even go gluten-free, making this recipe flexible for a variety of tastes and diets.

French Onion Chicken Meatballs Skillet, French onion chicken meatballs, savory chicken meatball skillet, caramelized onion chicken recipe, cheesy chicken meatballs - A black cast iron skillet filled with a golden brown broth with melted cheese spread around the edges. Inside the skillet, there are fifteen round, white-topped meatballs arranged closely together, each sprinkled with small green herb leaves. The meatballs have slightly browned spots and a smooth, creamy cheese layer on top with a soft texture beneath. The skillet sits on a dark surface with a beige cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this French Onion Chicken Meatballs Skillet Recipe has a role in building those layers of flavor and texture. From the cheeses melting into the meatballs to the onions caramelizing slowly, here’s the lowdown on why these ingredients come together so beautifully—and some tips to help you pick the best.

Ground Chicken: Lean and mild-flavored, it lets the onion and cheese flavors really shine while keeping the meatballs light and tender.
Yellow Onions: Their natural sweetness is perfect for slow caramelizing, which brings out that rich French onion soup character.
Gruyère Cheese: Essential for that nutty, slightly sweet depth—both in the meatballs and the melty topping in the skillet.
Mozzarella Cheese: Adds gooey, stretchy texture to meatballs so they aren’t dry, plus a mild flavor that blends well.
Bread Crumbs: Help bind everything together and keep the meatballs from getting tough. You can swap for gluten-free crumbs if needed.
Eggs: Binding agents—they hold all those ingredients together so the meatballs shape well and don’t fall apart.
Garlic & Fresh Thyme: Aromatics that give the dish a punch of savory flavor and freshness, balancing the richness of the cheese and onions.
Dry Sherry or White Wine (Optional): Adds acidity and complexity to the sauce, but if you prefer, extra beef broth works just fine too.
Low-Sodium Beef Broth: The base for the sauce, bringing savory depth without overpowering the other flavors.
Butter & Olive Oil: Combining these fats gives you both richness and a nice cooking medium to caramelize onions to golden goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this French Onion Chicken Meatballs Skillet Recipe is like a flavor base you can easily tweak depending on what’s in your pantry or your mood. Sometimes, I swap out the chicken for turkey or ground beef when I want a meatier bite, and I’ve also kicked up the herbs with rosemary or sage for fall vibes. Don’t be afraid to experiment here—you’ll make this dish your own in no time.

Cheese Swap: I once tried sharp white cheddar instead of Gruyère, and it gave the sauce a tangier edge that paired wonderfully with the sweetness of the onions.
Gluten-Free: Using gluten-free breadcrumbs worked perfectly for me with no texture compromise, so it’s easy to adapt for dietary needs.
Wine-Free Option: If you don’t cook with alcohol, just use extra broth—it won’t lose much flavor and still tastes amazing.
Add Some Heat: For a little kick, stir in a pinch of red pepper flakes when cooking the onions.

Step-by-Step: How I Make French Onion Chicken Meatballs Skillet Recipe

Step 1: Mix Up Your Flavor-Packed Meatballs

I start by combining the ground chicken with minced onion, Gruyère, mozzarella, garlic, bread crumbs, eggs, fresh thyme, salt, and pepper. Using my hands really helps me feel when everything is evenly mixed but not overworked—this keeps the meatballs tender instead of tough. Pro tip: Don’t skip the cheese inside the meatballs, it melts beautifully for a creamy surprise in every bite.

Step 2: Bake Until Perfectly Golden

I shape the mixture into golf ball-sized meatballs—about 32 for this recipe—and place them on a parchment-lined baking sheet. Since the batch is big, you might need two rounds. Bake them at 400°F for about 20 minutes until they’re golden and the internal temp hits 160°F. Using a meat thermometer here takes the guesswork out—it’s the best way to ensure juicy, safe-to-eat meatballs every time.

Step 3: Caramelize the Onions Slowly

This step is all about patience but trust me, it’s worth every minute. In a large skillet or Dutch oven, heat olive oil and toss in the thinly sliced yellow onions. Sprinkle on some salt to help the water release and cook for 5-10 minutes. Then add butter and lower the heat to medium-low, stirring occasionally to prevent burning. This process can take 30-45 minutes, but those deep, golden-brown onions are pure magic and the backbone of your sauce.

Step 4: Build the French Onion Sauce

Once the onions are caramelized and soft, add minced garlic and cook for a minute until fragrant. Pour in the dry sherry or white wine, using a wooden spoon to scrape any tasty browned bits stuck to the pan. Let it reduce by half, then stir in the beef broth and fresh thyme. Bring it to a boil, then simmer for about 5 minutes until the sauce thickens up just right.

Step 5: Melt the Cheese & Serve

Return your baked meatballs to the skillet, nestling them into the luscious onion sauce. Sprinkle the Gruyère cheese on top and cover the pan for 5-10 minutes to warm the meatballs through and let that cheese melt perfectly. If you have an oven-safe skillet, I love to pop it under the broiler for 1-2 minutes at this point to get the cheese beautifully bubbly and golden.

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Pro Tips for Making French Onion Chicken Meatballs Skillet Recipe

Don’t Rush the Onions: Even though it takes time, slow caramelizing yields the sweetest, richest flavor—and it’s worth every minute.
Meat Thermometer is a Must: Checking the meatballs’ internal temp ensures perfect doneness without drying them out.
Use a Large Skillet or Dutch Oven: This gives you plenty of room to evenly caramelize your onions and finish the dish without crowding.
Broil Cheese for Extra Yum: Giving the cheese a quick broil at the end turns the topping golden and bubbly—it’s like restaurant-level wow-factor.

How to Serve French Onion Chicken Meatballs Skillet Recipe

Garnishes

I always finish mine with a sprinkle of fresh thyme for a pop of herbaceous brightness that cuts through the richness. If I’m feeling fancy, a handful of freshly chopped parsley works beautifully too. It lifts the dish just enough without stealing the show.

Side Dishes

This skillet meal deserves something simple and comforting alongside. Creamy mashed potatoes or buttery egg noodles are my go-tos since they soak up all that savory onion sauce like a dream. If you want veggies, some roasted green beans or a crisp arugula salad keeps things balanced and fresh.

Creative Ways to Present

For a dinner party, I love serving these meatballs in individual ramekins topped with extra cheese and broiled to bubbly perfection—each guest gets their own personal French onion experience. Or try stacking meatballs on a platter surrounded by toasted baguette slices for a shareable appetizer vibe. It never fails to impress!

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers to an airtight container and pop them in the fridge. They keep well for about 3-4 days and hold their texture surprisingly well, especially if you reheat gently. Just make sure the meatballs are submerged in some sauce to avoid drying out.

Freezing

If I make a double batch, I’ll freeze the extra meatballs uncooked on a baking sheet first, then transfer them to a freezer-safe bag. When frozen, they last up to 3 months. You can also freeze cooked meatballs in sauce for added convenience—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the meatballs and sauce in a covered skillet over low heat or microwave them in short bursts, stirring to keep the cheese melty. Adding a splash of broth or water helps maintain moisture so nothing gets gummy or dry.

FAQs

Can I use ground turkey or beef instead of chicken for this recipe?

Absolutely! While ground chicken keeps the meatballs light and tender, swapping in ground turkey, beef, or even a mix of meats works well. Just keep an eye on the cooking time, as beef meatballs might take a bit longer to reach the right internal temperature.
How long should I caramelize the onions for the best flavor?

For rich, deep flavor, I recommend caramelizing the onions low and slow for at least 30 to 45 minutes. Stir occasionally and watch the heat so they don’t burn. Patience pays off with that signature sweet, golden-brown taste.
Is the dry sherry necessary in the sauce?

Not at all. The dry sherry adds a lovely depth and slight tang, but if you prefer to avoid alcohol or don’t have it on hand, simply substitute extra beef broth. The sauce will still be delicious.
Can I make the meatballs ahead of time?

You can definitely prep the meatballs a day ahead and keep them refrigerated, then bake them just before making the sauce. This makes dinnertime faster and less stressful.
How do I prevent chicken meatballs from drying out?

Using a combination of shredded cheeses, bread crumbs, and eggs helps keep chicken meatballs moist. Also, avoid overworking the meat mixture and don’t overbake—using a meat thermometer to hit 160°F is a foolproof way to keep them juicy.

Final Thoughts

This French Onion Chicken Meatballs Skillet Recipe has become one of my beloved weeknight winners because it delivers comforting, sophisticated flavors with minimal fuss. Whether you’re cooking for family or impressing friends, it’s guaranteed to hit those feel-good notes and have everyone asking for seconds. Give it a try—you’ll find it’s the kind of recipe that feels like a warm hug on a plate, and I’m so excited for you to enjoy it as much as I do!