French Onion Chicken: A Comforting and Flavorful One-Pan Dish
This one-pan French Onion Chicken combines the rich, savory flavors of caramelized onions, melted Gruyère cheese, and juicy chicken breasts in a deeply flavorful broth. Inspired by classic French onion soup, it’s a cozy, crowd-pleasing dinner perfect for any night.
Equipment
- Large oven-safe skillet
- Knife
- Cutting board
- Spatula
Ingredients
- 4 boneless, skinless chicken breasts or use chicken thighs for a juicier option
- 2 large yellow or sweet onions thinly sliced
- 2 tbsp butter
- 2 cloves garlic minced
- ½ cup dry white wine such as Sauvignon Blanc or Chardonnay
- 1 cup beef broth or chicken broth
- 1 tbsp all-purpose flour
- 1 cup Gruyère cheese shredded; or use Swiss or mozzarella
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- to taste salt and pepper
- optional paprika for seasoning chicken
- optional fresh parsley for garnish
Instructions
- Heat a large oven-safe skillet over medium heat and add butter. Add sliced onions and cook, stirring occasionally, for 20–25 minutes until golden and caramelized.
- Add minced garlic and cook for 1–2 minutes until fragrant. Deglaze the pan with white wine, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
- Season chicken breasts with salt, pepper, and paprika (if using). Push onions to one side and sear chicken for 3–4 minutes per side until golden. Remove chicken and set aside.
- Sprinkle flour over onions and stir to coat. Gradually add beef broth, stirring to create a smooth sauce. Add thyme and simmer for 5 minutes.
- Return chicken to skillet, nestling into the onion sauce. Top each breast with shredded Gruyère cheese.
- Transfer skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes, until chicken is cooked through and cheese is melted and bubbly.
- Let rest a few minutes. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or a side salad.
Notes
For a creamier sauce, stir in a splash of heavy cream before baking. Add sautéed mushrooms for extra flavor. Use chicken thighs for a juicier result. Serve with crusty bread to soak up the sauce.
