Description
French Onion Chicken is a savory and comforting dish featuring tender chicken breasts smothered in caramelized onions, rich beef broth, and melted Gruyère cheese. This recipe combines classic French onion soup flavors with a hearty chicken main, perfect for an elegant yet easy weeknight dinner.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts (3 to 4 pieces)
- 2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper, divided, plus more to taste
- 2 tablespoons extra virgin olive oil, plus more as needed
Onion Mixture
- 2 pounds yellow onions, thinly sliced
- 1 tablespoon light brown sugar
- 3/4 cup beef broth or stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme, plus more to garnish
Cheese & Serving
- 4 ounces grated Gruyère cheese (about 1 cup)
- Baguette, for serving (optional)
Instructions
- Season the chicken: Pat the chicken breasts dry using paper towels. Season both sides evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook without moving them until they’re evenly browned on one side, about 5 minutes. Flip and brown the other side for the same duration. Remove the chicken from the skillet and set aside; they need not be fully cooked at this point.
- Sauté the onions: If the skillet looks dry, drizzle in a little more olive oil. Add the thinly sliced onions, 1 tablespoon light brown sugar, and 1/2 teaspoon salt. Sauté the mixture for about 10 minutes, stirring frequently so the onions soften but don’t burn. Lower the heat to medium-low, cover the skillet, and cook for another 5 minutes. Remove the lid and stir to check.
- Simmer the onions: Stir in the beef broth, Worcestershire sauce, and 2 teaspoons of chopped fresh thyme. Cook uncovered, allowing most of the broth to reduce and the onions to become richly caramelized, about 8 to 10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Add the chicken: Nestle the browned chicken breasts back into the skillet, overlapping slightly if needed. Spoon some of the onion mixture over the chicken pieces. Simmer gently until the chicken is cooked through and reaches an internal temperature of 165°F using an instant-read thermometer. Meanwhile, preheat your oven broiler to a low setting.
- Broil and serve: Evenly sprinkle the grated Gruyère cheese over the chicken and onion mixture. Place the skillet under the broiler until the cheese melts and turns golden brown. Remove from the oven, garnish with fresh thyme, and serve immediately with sliced baguette on the side if desired.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to broiler.
- Be careful not to burn the onions; stir frequently during sautéing.
- Gruyère cheese adds a nutty, creamy flavor that perfectly complements the onions and chicken.
- Check the chicken’s internal temperature to ensure it’s fully cooked but remains juicy.
- Optional: Serve with toasted baguette slices to soak up the flavorful sauce.
