This French Onion Chicken Skillet is an easy weeknight chicken dinner that’s perfect for busy families. Ready in 40 minutes, the caramelized onion gravy win you over at the first bite!
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French Onion Chicken Recipe
If you love French onion soup…or have never had it perhaps? Not to worry, this oven chicken skillet recipe has the kind of flavors you will want on regular rotation.
You’ll slice skinless chicken breasts in half and saute, followed by caramelizing the onions. The easy-to-make gravy comes together right in the skillet and it’s fool-proof. A pop of the lid on top of the cheese-topped chicken results in melty cheese in minutes – skip the hot oven.
Ingredients and Substitutions
- Chicken Breasts – use boneless, skinless chicken breast for this recipe
- Avocado Oil – or subsitute with olive oil
- Seasonings – Salt & Black Pepper, garlic powder, dried oregano, paprika, dried thyme, dried sage, fresh thyme (optional)
- Yellow Onions – you could also subsitute sweet onion but yellow onions are recommended.
- Unsalted Butter (divided)
- Dry white wine – In a pinch you could substitute chicken broth for the white wine.
- Fresh garlic cloves
- Balsamic Vinegar
- All-purpose Flour
- Low-Sodium Beef Broth
- Gruyere Cheese – or substitute Provolone cheese or mozzarella cheese which is milder in flavor
How to Make French Onion Chicken
STEP ONE – In a saute pan over medium heat add the oil. Allow it to get hot, which will take 2-3 minutes. Season the chicken with 1 teaspoon of pepper, ½ teaspoon of salt, and garlic powder. Once the oil is hot add the chicken.
STEP TWO – Cook the chicken for 4 minutes. Flip over and cook the chicken for an additional 4-7 minutes or until the juices run clear. You want an internal temperature of the chicken at 165°.Transfer the chicken to a plate.
STEP THREE – To the saute pan add the onions, 3 tablespoons butter, 1 teaspoon of pepper, and ½ teaspoon salt. Deglaze the pan as you are mixing the onions.
STEP FOUR – Stir for 12-18 minutes or until the onions have caramelized and are the perfect golden brown color. Medium-low heat is best so the onions don’t burn. If you cook the onions for 12 minutes the onions will give off more acid and they will have crunch. If you cook them longer they will be softer and milder in flavor.
STEP FIVE – Add the wine and garlic to the saute pan. Stir for 2 minutes.
STEP SIX – Add the Worcestershire, balsamic vinegar, oregano, paprika, thyme, and sage. Mix until combined.
STEP SEVEN – Add the flour and 2 tablespoons of butter to the saute pan. Stir for 3 minutes to allow the flour to cook out.
STEP EIGHT – Add 1 cup of beef broth to the saute pan. Stir until you have a thick sauce and the consistency you like. You can add ⅛ of a cup of broth at a time if you don’t want a thicker sauce.Taste to see if more salt and pepper is needed.
STEP NINE – Transfer the chicken back to the saute pan.With a spoon, cover the chicken with the sauce and onions.
STEP TEN – Top the chicken with the grated gruyere cheese. Turn off the heat and cover the saute pan with a lid until the cheese is melted.
STEP ELEVEN – Top with fresh thyme. (optional)
Make it French Onion Chicken with Rice by serving it with a side of either white, long grain or brown rice.
For a delicious variation, add mushrooms to the onion mixture in the skillet.
Sandra’s Top Tips
- Substitute chicken broth for the white wine if you have none on hand.
- Measure and prep all ingredients before starting the recipe.
You can store the leftover chicken covered in the fridge for up to 5 days. Reheat in the microwave in single servings for 30 second intervals.Print