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French Onion Chicken

French Onion Chicken

This French Onion Chicken Recipe features chicken smothered in a rich French Onion sauce and topped with melted cheese, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American, French
Servings 4 people
Calories 604 kcal

Equipment

  • Skillet
  • Oven
  • casserole dish

Ingredients
  

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt
  • Pepper
  • 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 medium yellow onions equal to 1.5 lbs.
  • 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 like chardonnay or pinot grigio
  • 2 Tablespoons flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 cube beef bouillon
  • 2 cups mozzarella cheese provolone or gruyere are great too

Instructions
 

Prepare the Chicken

  • Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to ¼ inch thick.
  • Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.
  • Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed.
  • Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.

Caramelize the Onions

  • Slice the onions to even ¼ inch slices.
  • Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants from the bottom of the skillet.
  • Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.
  • Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
  • Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Make the Sauce

  • Preheat oven to 475 degrees.
  • Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
  • Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.
  • Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.

Bake

  • Transfer to an oven-safe casserole dish prior to baking if necessary.
  • Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.
  • Remove from the oven and garnish with fresh thyme. Serve!

Notes

The soy sauce in this recipe can't be tasted but adds umami and enhances the other flavors in this dish. Mozzarella, Provolone, Swiss, or Gruyere make great cheese toppings. Chicken broth can be used instead of white wine if needed.

Nutrition

Serving: 1plateCalories: 604kcalCarbohydrates: 34gProtein: 40gFat: 36gSaturated Fat: 16gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 9mgCalcium: 250mgIron: 3mg
Keyword baked chicken, Chicken, French Onion Chicken, main dish, skillet recipe
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