French Onion Chicken
Skillet Chicken with Buttery Caramelized Onion Gravy and Melted Cheeses. A simple, flavorful, 30-minute meal!
It's officially cooled off in Arizona! It is a MIRACLE! It's been overcast and rainy all day long and I am loving every minute of it. It is hard to feel like it's Fall when it is 105 degrees outside. I will take a day in the 70's all day long.
Since we are dreaming about sweaters and cozy foods, I have to share a warm, comforting chicken dish that will be sure to please your people. It's what you want in comfort food -- flavorful and filling.
This Skillet French Onion Chicken is made with juicy chicken breasts topped with caramelized onions, two kinds of ooey gooey melted cheese, in a rich velvety sauce. Plus it is all made in one skillet which makes it so easy!
This is such a heavenly dish and you will be hooked after one bite! The melted cheese and caramelized onions completely transform the chicken!
If you love French Onion Soup, you will go crazy for this Cheesy French Onion Chicken. I will break down all of the steps to make it super simple for you!
How to make French Onion Chicken:
- Start with uniformly sized chicken breasts. You can buy thinly sliced chicken breasts or even gently pound them to ensure the breasts are the same size. This ensures they are evenly cooked.
- Season the chicken breast with olive oil and spices. Cook until lightly browned and golden on each side.
- Saute the onions in butter until softened and translucent. This is where the magic happens! When onions become soft, the potency diminishes and the natural sweetness comes out. Stir in beef broth as a base for the sauce. Add in cornstarch or flour to slightly thicken it.
- After the chicken has been browned and the onions are tender, top chicken breast with two kinds of cheese -- provolone and swiss and place in the oven to continue cooking the chicken breast and melt the cheeses.
- Top with fresh herbs for a bit of freshness.
If you love Quick and Easy Chicken dishes, check out these recipes:
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French Onion Chicken
Ingredients
- 2 large Sweet Onions (sliced)
- 4 Tablespoons Butter
- (1) 14-ounce can Beef Broth
- 4 Chicken Breasts (pound to uniform size)
- 2 Tablespoons Olive Oil
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 ½ Tablespoon Cornstarch (or Flour)
- 4 Slices Provolone Cheese
- 4 Slices Swiss or Mozzarella Cheese
- Parsley or Fresh Herbs to garnish
- ½ cup Shredded Parmesan Cheese (optional)
Instructions
- Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
- Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
- Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.
- Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through.
- Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.
Notes
Nutrition
Happy Eating, my friends!
Susan
Made this for dinner tonight and it was really good. It’s officially on the dinner rotation! Thanks for sharing your yummy recipe.
Ashley A
This was so yummy! I served it over some mashed potatoes. I will definitely be making this again!
Sue
Soooo good!! I love French onion soup and am always looking for new chicken recipes, so knew I had to try it. So glad I did! Even my fickle 4 year old gobbled it up and asked for more!
Angie
Made this for dinner this evening and it was delicious! I had everything for it in my pantry already, and it was so easy! Will make this again for sure.
Smilie
So I've been looking for new recipes, I saw this and figured I'd give it a shot. I made it the night before for tomorrow's dinner, because I had to work late. But when I tasted it, it was soooo delicious!!! I had to walk away from it.... or else it would not have made it to tomorrow night's dinner. GREAT RECIPE!!!!
Emily
Hello! Love the flavor but how did you get the coloring to be so dark?! Mine came out very light in color.
Dana Marek
Adding some gravy master helps
To give it that rich dark brown color.
Christine Jones
This is SO good! This would be great for steak lovers that cannot or decide not to eat red meat anymore. Instead of just oil I marinated chicken breasts in italian dressing for about half an hour. Then added the seasonings. Also let the onions hang out on low until super sweet. Nearly 45 mins. And I'm going to use gruyere next time if it's not super$$. Mashed potatoes and green veg with it no need for $restaurant
John
I just wanted to write to thank you for this amazing recipe! I had a gastric sleeve (weight loss) surgery a couple of years ago, and the long-term post-surgical diet is very similar to keto, so I'm always looking for high-protein low-carb recipes. This is SUCH a decadent eating experience but is mostly protein and fat, so with my new ability to keep portion sizes down, it is a great treat for once every few weeks. THANK YOU!
Lisa
So delicious!
Allison
Wow, this is AMAZING. This was incredibly easy and delicious. The sauce is great over mashed potatoes. I used shredded mozzarella instead of provolone and broiled it a bit after baking and it worked just fine.
Tasha
My picky boyfriend just texted me from work to let me know this is the best meal I’ve ever made - and I’ve cooked a lot! I haven’t had a chance to dig in but I’m looking forward to it!!
Tammye
I have lost count how many times I’ve cook this. It is by far my favorite chicken recipe. Tonight I pulled up the directions to make it and I have no beef broth in the house so I’m gonna try using beef bouillon.
Laura MacDonald
I made this last night and it was fantastic. It makes me look like a better cook than I am! I am excited to make this for company after Covid is over.
I used shredded mozzarella and left out the provolone. It was fantastic over mashed potatoes. I sprinkled with some fresh basil and it made the whole dish pop.
Emily: My dish turned out really dark. I think it's because I used red onions. Did you perhaps use yellow onions? I imagine the flavours were just as good paler in colour.
Amanda R
I came across this recipe when I was searching for low carb recipes because I was diagnosed with gestation diabetes. Fast forward, ,my little man in 3.5 months now but this recipe is still in the weekly rotation even though I can now enjoy carbs!! ....it is SO good! THANK YOU so much for an easy delicious meal with ingredients I almost always have on hand!
Rebecca
This was even more delicious than we had hoped! I only used mozzarella because that is all we had but otherwise made it as written. Fantastic. Even my teens who claim to hate onions enjoyed this dish.