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French Onion Chicken served with creamy mashed potatoes and caramelized onion gravy.
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French Onion Chicken Recipe

This French Onion Chicken Recipe features juicy chicken breasts simmered with sweet caramelized onions in a rich savory broth, then topped with melted Gruyère cheese. It's an easy one-pan dinner that's perfect for weeknights yet elegant enough for special occasions.
Course dinner
Cuisine American
Keyword French Onion Chicken, French Onion Chicken Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 485kcal

Equipment

  • 12-inch Cast Iron Skillet
  • Chef's Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Kitchen Tongs
  • Instant-Read Meat Thermometer

Ingredients

  • 4 boneless skinless chicken breasts
  • 3 large yellow onions thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 cup shredded Gruyère cheese
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (optional)

Instructions

  • Pat the chicken breasts dry and season both sides with salt and black pepper.
  • Heat the olive oil and butter in a large oven-safe skillet over medium-high heat.
  • Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
  • Reduce the heat to medium-low and cook the sliced onions for 25–35 minutes, stirring occasionally until deeply caramelized.
  • Stir in the garlic and thyme and cook for 1 minute.
  • Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the skillet.
  • Return the chicken to the skillet and spoon the onions over the top.
  • Simmer for 8–10 minutes or until the chicken reaches 165°F (74°C).
  • Sprinkle the Gruyère cheese over each chicken breast.
  • Broil for 2–3 minutes until the cheese is melted and lightly golden.
  • Garnish with fresh parsley and serve immediately.

Notes

  • Caramelizing the onions slowly is the key to the best flavor.
  • Freshly grated Gruyère melts better than pre-shredded cheese.
  • Use an instant-read thermometer to avoid overcooking the chicken.
  • Sweet onions can be substituted for yellow onions if preferred.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.