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French Onion Chicken Recipe

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4.3 from 11 reviews

This French Onion Chicken recipe features tender, browned chicken breasts smothered in a rich, savory onion and beef broth sauce, topped with a melty trio of provolone, swiss, and parmesan cheeses. It's a comforting, elegant dish that combines the classic flavors of French onion soup with juicy chicken, all finished in the oven for a beautiful cheese melt and perfect finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Onion and Sauce

  • 2 medium yellow onions (thinly sliced into rings)
  • 3 tablespoons butter
  • 1 cup + 3 tablespoons beef broth (divided)
  • 2 tablespoons flour
  • salt and pepper to taste
  • fresh thyme or parsley and cracked black pepper for topping (optional)

Chicken

  • 4 boneless skinless chicken breasts (pounded to even thickness)
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)

Cheese Topping

  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • ¾ cup parmesan cheese

Instructions

  1. Prepare Onions: Preheat your oven to 400 degrees F (bake) or set it to broil on low. In a large oven-safe skillet, melt butter over medium-high heat. Add the sliced onions and 3 tablespoons of beef broth to the pan and sauté for 3-4 minutes until translucent. Continue cooking and stirring occasionally for about 15 minutes more, until the onions are browned and very tender. Transfer the cooked onions to a bowl and cover to keep warm.
  2. Cook Chicken: While onions cook, drizzle the chicken breasts with oil and season them with salt, pepper, and Italian blend herbs. Using the same skillet (do not clean it), cook the chicken over medium-high heat for 4-5 minutes per side until browned. The chicken may not be fully cooked through at this stage, which is fine.
  3. Make Onion Sauce: Remove chicken to a plate and cover to keep warm. Add the onions back to the skillet and sprinkle flour evenly over them. Stir constantly for 1 minute over medium-high heat. Slowly add beef broth while stirring, then bring the mixture to a boil until thickened. Season with salt and pepper as desired. Return the chicken to the pan and spoon some sauce over each piece.
  4. Add Cheese & Bake: Top each chicken breast with one slice of provolone, then one slice of swiss cheese, and finally 1/4 cup of parmesan cheese. Transfer the skillet to the preheated oven and bake for about 10 minutes until the chicken is cooked through fully and the cheeses have melted beautifully.
  5. Serve: Spoon some of the onions and gravy over the chicken, garnish with fresh thyme or parsley and cracked black pepper if you like, and serve hot.

Notes

  • Use an oven-safe skillet (such as cast iron) so you can transfer it directly to the oven for melting the cheese and finishing the chicken.
  • Do not clean the pan between cooking onions and chicken to preserve flavor.
  • If you don’t have an Italian seasoning blend, a mix of dried basil, thyme, and oregano works perfectly.
  • Adjust seasoning of sauce at the end to your taste.
  • Pounding chicken breasts to even thickness ensures even cooking.
  • Optional fresh herbs on top add a nice finishing touch and fresh flavor.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Find it online: https://recipesvibe.com/french-onion-chicken-recipe/