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French Onion Chicken with Melted Cheese Recipe

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3.9 from 65 reviews

This French Onion Chicken recipe features tender, pounded thin chicken breasts smothered in a rich, flavorful French Onion sauce made with caramelized onions, herbs, and a splash of white wine. Topped with melted mozzarella cheese and baked to bubbly perfection, this dish combines stovetop searing with oven baking for a deliciously comforting meal perfect for any occasion.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 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), thinly sliced
  • 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 (Provolone or Gruyere can be substituted)

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into 2-3 thinner slices each. Place the slices between sheets of plastic wrap and pound them to an even thickness of ¼ inch using a meat tenderizer (the textured side speeds this up). Pat dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Mix the flour and Parmesan cheese together and dredge the chicken slices in the mixture.
  2. Sear the Chicken: Heat 3 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken slices for about 3 minutes per side until they develop a golden crust. Adjust the heat as needed to avoid burning, adding a bit more olive oil if necessary. Once seared, set the chicken aside and tent with foil; it will finish cooking in the oven.
  3. Caramelize the Onions: Slice the onions into ¼-inch thickness. In the same skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Scrape up the brown bits (fond) left from searing the chicken to add flavor. Add onions and toss to coat, cooking for 5 minutes until they start to soften. Add soy sauce, rosemary, thyme, and sage, then cover and reduce heat to low. Cook for 30 minutes, stirring occasionally to prevent sticking. Remove the cover and increase heat to medium, cooking for another 10 minutes while stirring frequently until onions are deeply caramelized.
  4. Make the Sauce: Preheat your oven to 475°F (246°C). Add minced garlic and white wine to the skillet with onions. Cook uncovered until the wine has almost fully reduced, about 10 minutes. Sprinkle the flour over the onions and toss well to coat. Cook for 1-2 minutes to remove the raw flour taste. Add chicken broth, beef broth, and crumble in the beef bouillon cube. Bring the mixture to a gentle boil over medium-high heat and let it thicken for 3-5 minutes, then remove from heat.
  5. Bake the Dish: If your skillet isn't oven-safe, transfer the sauce and onions into an oven-safe casserole dish. Nestle the seared chicken slices back into the sauce and evenly sprinkle mozzarella cheese on top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and starts to brown. Remove from the oven, garnish with fresh thyme if desired, and serve hot.

Notes

  • The soy sauce provides a subtle umami boost without tasting salty or overpowering.
  • For cheese toppings, mozzarella, provolone, Swiss, or Gruyere all work wonderfully.
  • If you prefer, chicken broth can replace the white wine for the sauce base.
  • Using low sodium broth, soy sauce, and butter helps control the overall salt content; the beef bouillon is optional but adds rich, gravy-like flavor.
  • Pounding the chicken thinly ensures even cooking and tender texture.
  • Adding a little Gravy Master can darken the sauce if desired; this is totally optional.
  • This recipe is featured on page 116 in The Cozy Cookbook.
  • Try pairing this recipe with the author's French Onion Pasta for a complementary meal.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: French-American

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