Let me share with you one of my favorite weeknight dinner solutions that combines the rich, comforting flavors of French onion soup with perfectly cooked chicken. This French Onion Chicken Skillet is a game-changer – it’s all made in one pan, delivers incredible flavor, and takes classic French onion soup to a whole new level.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 cup beef broth
- 1 cup shredded Gruyere cheese
- Salt and black pepper to taste
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine (optional)
Instructions
- Season chicken breasts generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add butter and sliced onions. Reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are deeply caramelized and golden brown.
- Add garlic and thyme, cooking for another minute until fragrant.
- Sprinkle flour over the onions and stir for 1 minute.
- Pour in wine (if using) and beef broth, scraping up any brown bits from the bottom of the pan.
- Return chicken to the skillet, nestling it among the onions.
- Top each chicken breast with shredded Gruyere cheese.
- Cover and cook for 5-7 minutes until cheese is melted and chicken is cooked through.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Recipe Notes
Don’t rush the caramelization process – those golden, sweet onions are the heart of this dish. If you can’t find Gruyere, Swiss cheese makes an excellent substitute. For extra flavor, deglaze the pan with a splash of dry white wine before adding the beef broth.
To ensure perfectly cooked chicken, use breasts of similar size or pound them to even thickness. If your chicken breasts are particularly large, you can slice them horizontally to create cutlets. The internal temperature should reach 165°F (74°C).
This dish pairs beautifully with a side of roasted vegetables or crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the cheese texture might change slightly upon reheating.
French Onion Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 3 large yellow onions thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 cup beef broth
- 1 cup shredded Gruyere cheese
- Salt and black pepper to taste
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine optional
Instructions
- Season chicken breasts generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add butter and sliced onions. Reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are deeply caramelized and golden brown.
- Add garlic and thyme, cooking for another minute until fragrant.
- Sprinkle flour over the onions and stir for 1 minute.
- Pour in wine (if using) and beef broth, scraping up any brown bits from the bottom of the pan.
- Return chicken to the skillet, nestling it among the onions.
- Top each chicken breast with shredded Gruyere cheese.
- Cover and cook for 5-7 minutes until cheese is melted and chicken is cooked through.
