French Onion Chicken delivers all the flavor of the classic soup in a one-skillet, easy weeknight dinner everyone will love. Tender chicken, caramelized onions, and gooey gruyere cheese are smothered in a savory sauce that’s perfect for pairing with mashed potatoes or crusty bread.
London’s top tip to make it a winner: Use sweet onions and take your time caramelizing them to perfection! This is the secret to achieving those rich, savory, and subtly sweet flavors that make this recipe so irresistible.
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Lately, I’ve been having so much fun reinventing classic dishes with a fresh, creative twist. From Lemon Chicken Piccata Soup to Chicken Parmesan Meatball Soup, and now, maybe my favorite of all—this One Skillet French Onion Chicken!
This dish has everything you love about the classic French Onion Soup: deeply caramelized onions, savory and slightly sweet flavors, and a rich, beefy broth. But instead of just a starter, it’s transformed into a hearty, protein-packed meal, smothered in gooey Gruyere cheese.
But the best part? That rich, umami-packed sauce (thanks to my secret trifecta of Worcestershire, balsamic vinegar, and brown sugar!) is absolutely divine poured over a bed of creamy mashed potatoes. Trust me, you’ll be scraping every last drop off your plate!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can see the recipe card below.
- Chicken: Boneless, skinless chicken breasts are perfect for this recipe and stay wonderfully tender if you remember to pound them to an even thickness before cooking. Chicken thighs can also be used, but they’ll need a slightly longer cook time.
- Onions: Sweet onions are a must—they caramelize beautifully and have the most natural sweetness. If needed, yellow onions can work, but steer clear of white or red onions, which are too pungent for this dish.
- Broth: Beef broth is the classic choice for French Onion Soup and works best here for a rich, savory sauce. While chicken or veggie broth can be substituted, they’ll create a very different flavor profile.
- My Secret Trifecta: Worcestershire sauce (for umami), balsamic vinegar (for tang), and brown sugar (for sweetness) are the key ingredients that take the sauce to the next level—don’t skip them!
- Cheese: Gruyere is the star here, offering just the right balance of tangy and creamy. If you can’t find it, fontina or even mozzarella are great substitutes.
How to Make French Onion Chicken
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Prep the chicken. Cover the chicken breasts with plastic wrap on a cutting board. Use a meat mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Then, mix together the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper in a shallow bowl. Dredge the chicken until evenly coated.
Step 2: Cook the chicken. Add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium heat. Be sure to shake extra flour off the chicken breasts, then place them in a single layer and cook for 6 to 7 minutes per side. They should be golden brown. Set aside on a plate.
Step 3: Cook the onion. Add the last tablespoon of both olive oil and butter to the skillet. When it’s melted, add the onions. Cook over medium for 20 to 25 minutes. Be sure to stir occasionally. When they are brown and caramelized, add ½ cup of the broth and the garlic, scraping the skillet to release those cooked on brown bits. Cook for another 2 to 3 minutes.
Step 4: Make the sauce. Whisk together the reserved flour with the remaining broth in a small bowl until it’s smooth. Pour into the skillet with the onions. Then, stir in the Worcestershire sauce, balsamic vinegar, and brown sugar and season it. Bring it to a boil, then reduce the heat to medium-low. Simmer the sauce for 5 to 10 minutes, or until the sauce has reduced by half.
Step 5: Finish the chicken. When the sauce has thickened, return the chicken to the skillet, making sure it’s pressed into the sauce and onions. Sprinkle the Gruyere cheese on top, then cover the skillet. Let the cheesy chicken cook for 5 minutes. It’s done when the cheese is melty and bubbly.
FAQs
Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain the best texture and flavor.
Yellow onions can be used as a substitute, but the flavor won’t be as naturally sweet. Avoid using white or red onions, as they’re too sharp and pungent for this recipe.
Yes! French Onion Chicken reheats beautifully. Cook the dish as directed, store it in an airtight container in the fridge, and reheat gently on the stovetop or in the oven.
What to serve with French Onion Chicken
This recipe is rich, savory, and loaded with flavor, so pairing it with the right sides takes the meal to the next level. Here are a few ideas to complete your dinner:
- Mashed Potatoes: The ultimate pairing! Creamy mashed potatoes are perfect for soaking up every bit of that flavorful sauce.
- Crusty Bread: A thick slice of crusty sourdough or baguette is great for sopping up the sauce, just like with classic French Onion Soup.
- Roasted Veggies: Serve it alongside roasted asparagus, green beans, or Brussels sprouts for a fresh, balanced side.
- Rice or Orzo: For a simple, hearty side, try serving this dish over fluffy white rice or tender orzo pasta.
- Simple Salad: A light, crisp salad with a lemon vinaigrette adds a refreshing contrast to the rich flavors of the chicken.
More One-Skillet Chicken Recipes
One-skillet chicken dinners make weeknights a breeze! And these recipes are so tasty, you’ll be licking the plate clean.
Homemade Chicken Pot Pie
1 hr 20 mins
Olive Garden Chicken Marsala
30 mins
Creamy Chicken Pesto Gnocchi
30 mins
Easy Bruschetta Chicken
30 mins
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French Onion Chicken with Gruyere
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon dried thyme divided
- 1 teaspoon dried rosemary divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- 2 tablespoons salted butter divided
- 2 tablespoons olive oil divided
- 4 small sweet onions about 2 pounds, thinly sliced
- 2 cups beef broth divided
- 3 garlic cloves finely minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves optional
Instructions
- Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin. Cut the chicken into six 4-ounce pieces.1 ½ pounds boneless skinless chicken breasts
- In a shallow bowl, mix the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of the flour mixture and set aside. Dredge the chicken in the remaining flour mixture until evenly coated. Let rest for 5 minutes and then dredge once more.½ cup all-purpose flour, ½ teaspoon black pepper
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off any excess flour from the chicken, and place in the skillet in a single layer. Cook for 6-7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add ½ cup of the broth and the garlic, scraping the bottom of the skillet to release any browned bits. Stir to combine and continue cooking for another 2-3 minutes.4 small sweet onions, 3 garlic cloves
- In a small bowl, whisk the reserved 2 tablespoons flour with the remaining 1 ½ cups broth until smooth. Pour the mixture into the skillet with the onions. Add the Worcestershire sauce, balsamic vinegar, and brown sugar. Stir in the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until the sauce has reduced by half.2 teaspoons Worcestershire sauce, 2 teaspoons balsamic vinegar, 1 tablespoon brown sugar
- Return the chicken to the skillet, nestling it into the sauce. Sprinkle the Gruyere cheese over the chicken. Cover the skillet and cook for 5 minutes, or until the cheese is melted and bubbly.1 cup shredded Gruyere cheese
- Serve over mashed potatoes with additional fresh thyme, if desired.Fresh thyme leaves
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Notes
- Flour: A gluten-free 1-to-1 flour blend may be used as a substitute if needed.
- Beef Broth: You can substitute 2 cups water mixed with 2 teaspoons Better Than Bouillon (beef flavored) for the broth.
- Onions: Sweet onions are ideal for this recipe, as their natural sugars help them caramelize beautifully and add a subtle sweetness to the dish. If sweet onions are unavailable, yellow onions can be used as an alternative. Avoid white or red onions, as they have a much more pungent flavor that can overpower the dish.
- Sauce: The sauce will thicken as it cools slightly, making it perfect for spooning over mashed potatoes or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The French onion chicken turned out fantastic! My daughter and he fiance came over for dinner and we all loved it! We will definitely make this again. I’m not a cook so I posted a picture on FB because it looks beautiful too!
Yay! So happy to hear you enjoyed the recipe, Michelle! It is such a good-looking dish! Thanks so much for taking the time to leave a comment and rating!
Pretty simple to make, delicious flavors, & my whole family (including my picky daughter!) liked this. It’s on our meal rotation!
Yay! So happy to hear you enjoyed the recipe, Karrie! I love that it made the meal rotation. Thanks so much for taking the time to leave a comment and rating!
The first time I made this dish, we literally licked our plates clean! I hope you and your family love it as much as we do 🙂
Happy cooking!
– London