This French Onion Chicken recipe brings the richness and comfort of French onion soup into tender, juicy chicken breasts. Caramelized onions, melted cheese, and a savory broth create an effortless yet elegant meal for any night of the week!
You’ll Love This French Onion Chicken
This French onion chicken recipe is not only delicious but also easy to prepare. The dish showcases the sweet and savory notes of caramelized onions paired with the juiciness of chicken, all topped off with melty cheese. It’s an excellent choice for anyone looking to impress family or friends without spending hours in the kitchen. Plus, it’s a great way to enjoy the classic French onion soup flavors in a hearty, satisfying main course.
Ingredients You’ll Need
To make this delectable French onion chicken, gather the following ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 1 cup beef broth (low-sodium recommended)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 1 tablespoon all-purpose flour (optional for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
Follow these simple steps to prepare your French onion chicken:
- Prep the Chicken: Season both sides of the chicken breasts with salt and pepper.
- Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Caramelize the Onions: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, for about 15-20 minutes until they are caramelized and soft.
- Add Flavor: Once the onions are caramelized, stir in the thyme and balsamic vinegar. Cook for another minute until the vinegar has evaporated.
- Make the Sauce: Pour in the beef broth and stir well, scraping the bottom of the pan to deglaze it. If you want a thicker sauce, whisk in the flour at this stage. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, spooning the onion mixture over the top. Sprinkle the shredded cheese evenly over the chicken.
- Melt the Cheese: Cover the skillet and reduce the heat to low. Let it cook for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve warm.
MORE RECIPES: Oreo Ice Cream Recipe & Moist Chocolate Carrot Cake
Serving Suggestions
French onion chicken pairs beautifully with a variety of sides. Consider serving it with mashed potatoes, rice, or a simple green salad. For a low-carb option, roasted vegetables or cauliflower rice work well. Additionally, crusty bread is perfect for soaking up the delicious sauce.
How to Store French Onion Chicken
To store leftovers, let the chicken cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. If you plan to freeze it, ensure it’s in a freezer-safe container and consume it within 3 months for the best flavor and texture.
Additional Tips: French Onion Chicken
- Onion Variety: You can use a mix of sweet and yellow onions for added depth of flavor.
- Cheese Options: While Gruyère is traditional, you can substitute with Swiss or mozzarella cheese for a different taste.
- Broth Alternatives: For a lighter option, chicken broth can be used instead of beef broth.
- Herb Variations: Feel free to experiment with other herbs like rosemary or oregano for a different twist.
French Onion Chicken
Equipment
- Large skillet
- spatula
- measuring cups
- spoons
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 large onions thinly sliced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 cup beef broth low-sodium recommended
- 1 cup shredded Gruyère cheese or Swiss cheese
- 1 tablespoon all-purpose flour optional for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Prep the Chicken: Season both sides of the chicken breasts with salt and pepper.
- Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Caramelize the Onions: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, for about 15-20 minutes until they are caramelized and soft.
- Add Flavor: Once the onions are caramelized, stir in the thyme and balsamic vinegar. Cook for another minute until the vinegar has evaporated.
- Make the Sauce: Pour in the beef broth and stir well, scraping the bottom of the pan to deglaze it. If you want a thicker sauce, whisk in the flour at this stage. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, spooning the onion mixture over the top. Sprinkle the shredded cheese evenly over the chicken.
- Melt the Cheese: Cover the skillet and reduce the heat to low. Let it cook for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve warm.
