I just made French Onion Chicken that looks like restaurant-level decadence with gooey cheese and buttery onion gravy, and I’m not sharing.

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I’m obsessed with French Onion Chicken because it hits my lazy-craving sweet spot: buttery caramelized onions, salty cheese, and actual chicken that isn’t boring. I love a messy skillet chicken that bubbles and smells like dinner is winning.

The onions get so sweet and deep you wanna eat them by the spoon, and melted Gruyere pulls into strings that make me sigh. But the bird stays meaty and satisfying, not dry.

Comfort without trying too hard. And it’s fast enough for weeknights, rich enough for company.

Serious mouth-music. I want it now.

No drama, just loud, honest flavor every bite.

Ingredients

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Chicken breasts: the juicy protein, the meal’s main thing.
Salt and black pepper: keeps it real, seasons every bite.
Olive oil: browns the chicken, adds that subtle fruity fat.
Unsalted butter: gives richness and helps caramelize onions nicely.
Yellow onions: sweet, jammy base that makes the sauce sing.
Garlic: little punchy bursts, it’s warm and aromatic.
All purpose flour: thickens the sauce so it clings.
White wine: brightens the pan juices with a bit of tang.
Beef broth: deep, meaty backbone for the onion gravy.
Worcestershire sauce: adds savory umami, a gentle savory kick.
Thyme: herby, earthiness that keeps things grounded.
Bay leaf: subtle background note, you’ll barely notice it.
Gruyere or Swiss: melty, gooey blanket that’s pure comfort.
Parmesan: nutty finish and a little salty punch.
Fresh parsley: bright green garnish, cuts through the richness.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)

Salt and black pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

3 large yellow onions, thinly sliced (about 6 cups)

2 garlic cloves, minced

1 tablespoon all purpose flour

1/2 cup dry white wine or extra beef broth if you prefer

2 cups low sodium beef broth

1 teaspoon Worcestershire sauce

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf (optional)

1 cup grated Gruyere or Swiss cheese, packed

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat the chicken dry and season both sides with salt and black pepper; heat the olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat and sear the breasts 3 to 4 minutes per side until golden brown, they dont need to be fully cooked; transfer to a plate.

2. Lower heat to medium, add the remaining 1 tablespoon butter to the same skillet and add the thinly sliced onions; stir to coat and cook, stirring every few minutes, until deep golden brown and jammy, about 20 to 25 minutes total (be patient, this is where the flavor comes from).

3. When the onions are nearly done add the minced garlic and cook 30 to 60 seconds more until fragrant but not burned.

4. Sprinkle the tablespoon of flour over the onions and garlic, stir and cook 1 minute to cook out the raw flour taste.

5. Pour in the white wine (or extra beef broth) to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes.

6. Stir in the 2 cups low sodium beef broth, Worcestershire sauce, thyme, and bay leaf if using; bring to a simmer and let the sauce thicken slightly, about 3 to 5 minutes. Taste and adjust salt and pepper.

7. Nestle the seared chicken back into the onion gravy, spoon some onions over the top, reduce heat to medium-low and simmer uncovered for 6 to 8 minutes until the chicken is nearly cooked through (internal temp about 155 to 160°F).

8. Preheat the broiler. Remove the bay leaf, sprinkle the grated Gruyere or Swiss evenly over each breast, then dust with the Parmesan.

9. Place the skillet under the broiler for 1 to 3 minutes until the cheese is bubbly and lightly browned and chicken reaches 165°F. Let rest a few minutes, garnish with chopped parsley if you want, spoon more caramelized onions and gravy over each piece and serve.

Equipment Needed

1. Large ovenproof skillet (cast iron or stainless steel)
2. Chef’s knife and cutting board
3. Tongs and a spatula for searing and stirring
4. Wooden spoon or silicone spatula for scraping onions
5. Measuring cups and spoons
6. Small bowl or plate for resting the chicken
7. Grater for the Gruyere/Swiss and Parmesan
8. Instant-read thermometer to check doneness

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great and stay juicier, but you may need to shorten the braising time since thighs are smaller and more forgiving.

Q: What can I substitute for Gruyere if I cant find it? A: Swiss cheese is the best swap, it melts similarly and gives that nutty flavor. Mozzarella will melt well but is milder, so add a little extra Parmesan for flavor.

Q: Do I have to use white wine? A: No, you can replace the wine with an equal amount of extra beef broth or low sodium chicken broth. The wine adds brightness, but broth keeps the onion flavor rich.

Q: How do I get the onions to caramelize without burning? A: Cook them low and slow in butter and oil, stirring every few minutes. If they start sticking or browning too fast, lower the heat or add a splash of broth to loosen the fond.

Q: Can I make this ahead of time? A: Yes, you can make it a day ahead and reheat gently in the oven at 325°F until warmed through. Add a few minutes under the broiler if you want the cheese bubbly again.

Q: Is this recipe good for meal prep or freezing? A: You can freeze the cooked chicken and onions in an airtight container for up to 3 months, but wait to add the cheese until reheating so it stays fresh and melty.

French Onion Chicken Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for more flavor and juiciness, or turkey cutlets if you want a milder, cheaper option.
Dry white wine: swap with dry sherry for similar depth, or just use an extra 1/2 cup beef or chicken broth if you prefer no alcohol.
Gruyere or Swiss cheese: good substitutes are Fontina or Emmental for meltiness, or sharp cheddar for a bolder flavor.
Low sodium beef broth: switch to low sodium chicken broth or vegetable broth for a lighter or vegetarian-friendly version.

Pro Tips

1) Caramelize the onions low and slow. Don’t rush them by cranking the heat up, or they’ll burn and turn bitter. Stir every few minutes and if they start sticking, add a splash of the wine or a little water to loosen things up. You’ll know they’re ready when they’re deep brown and smell sweet.

2) Pound or even out the chicken breasts so they cook evenly. If one piece is thick in the middle, the outside will overcook before the middle is done. A quick bash with a rolling pin or the flat side of a meat mallet fixes that fast.

3) Use a thermometer and pull the chicken a few degrees early. Take it out when it hits about 160°F and let it rest while the cheese browns. Carryover heat will bring it to 165°F and the meat stays juicier. Also tent loosely with foil while it rests if you’re worried about it cooling too fast.

4) Layer your flavors. Taste the onion gravy before you reintroduce the chicken and adjust seasoning. If it tastes flat, a tiny pinch of sugar can brighten caramelized onions, or a splash more Worcestershire or a little acid like lemon juice will lift the whole dish. Add salt slowly so you don’t overdo it.

French Onion Chicken Recipe

Recipe by James Level

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I just made French Onion Chicken that looks like restaurant-level decadence with gooey cheese and buttery onion gravy, and I'm not sharing.

Servings

servings

Calories

646

kcal

Equipment: 1. Large ovenproof skillet (cast iron or stainless steel)
2. Chef’s knife and cutting board
3. Tongs and a spatula for searing and stirring
4. Wooden spoon or silicone spatula for scraping onions
5. Measuring cups and spoons
6. Small bowl or plate for resting the chicken
7. Grater for the Gruyere/Swiss and Parmesan
8. Instant-read thermometer to check doneness

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced (about 6 cups)
2 garlic cloves, minced
1 tablespoon all purpose flour
1/2 cup dry white wine or extra beef broth if you prefer
2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf (optional)
1 cup grated Gruyere or Swiss cheese, packed
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish (optional)

Directions

Pat the chicken dry and season both sides with salt and black pepper; heat the olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat and sear the breasts 3 to 4 minutes per side until golden brown, they dont need to be fully cooked; transfer to a plate.
Lower heat to medium, add the remaining 1 tablespoon butter to the same skillet and add the thinly sliced onions; stir to coat and cook, stirring every few minutes, until deep golden brown and jammy, about 20 to 25 minutes total (be patient, this is where the flavor comes from).
When the onions are nearly done add the minced garlic and cook 30 to 60 seconds more until fragrant but not burned.
Sprinkle the tablespoon of flour over the onions and garlic, stir and cook 1 minute to cook out the raw flour taste.
Pour in the white wine (or extra beef broth) to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes.
Stir in the 2 cups low sodium beef broth, Worcestershire sauce, thyme, and bay leaf if using; bring to a simmer and let the sauce thicken slightly, about 3 to 5 minutes. Taste and adjust salt and pepper.
Nestle the seared chicken back into the onion gravy, spoon some onions over the top, reduce heat to medium-low and simmer uncovered for 6 to 8 minutes until the chicken is nearly cooked through (internal temp about 155 to 160°F).
Preheat the broiler. Remove the bay leaf, sprinkle the grated Gruyere or Swiss evenly over each breast, then dust with the Parmesan.
Place the skillet under the broiler for 1 to 3 minutes until the cheese is bubbly and lightly browned and chicken reaches 165°F. Let rest a few minutes, garnish with chopped parsley if you want, spoon more caramelized onions and gravy over each piece and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 553g
Total number of serves: 4
Calories: 646kcal
Fat: 30.5g
Saturated Fat: 12.8g
Trans Fat: 0.3g
Polyunsaturated: 2.5g
Monounsaturated: 11.2g
Cholesterol: 218mg
Sodium: 389mg
Potassium: 865mg
Carbohydrates: 15.8g
Fiber: 2.6g
Sugar: 6.3g
Protein: 69.3g
Vitamin A: 600IU
Vitamin C: 11mg
Calcium: 359mg
Iron: 2.4mg

French Onion Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

French Onion Chicken Recipe Substitutions and Variations

Pro Tips