Picture this: tender chicken breasts smothered in rich, caramelized onions and melted cheese, all baked to perfection. That’s the magic of French Onion Chicken. Inspired by the classic French onion soup, this dish brings the same comforting flavors to a hearty chicken dinner.
The secret lies in slowly cooking the onions until they’re golden and sweet, then combining them with savory chicken and bubbling cheese. It’s a meal that feels both elegant and homey, perfect for a cozy weeknight or a special gathering.
This recipe is special because it transforms everyday chicken into something extraordinary with minimal effort. The onions add a deep, savory sweetness, while the cheese adds a luscious, creamy finish. For more such chicken recipe options, you can go for Garlic Butter Baked Chicken and Hawaiian BBQ Chicken.
Why I Love This Recipe?
- It’s like enjoying French onion soup but in a more substantial, satisfying form.
- With just a few ingredients and straightforward steps, it’s perfect for a delicious weeknight dinner.
- The combination of caramelized onions and melted cheese creates an indulgent, flavorful experience.
French Onion Chicken Recipe
This French Onion Chicken is a delicious and comforting dish that's super easy to prepare. You’ll sear the chicken to get a golden crust, smother it in a rich French Onion sauce, and top it with melted cheese. Bake it until bubbly and golden for a meal that’s sure to impress!
Ingredients
For the Chicken:
- 2 Large boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp Italian seasoning
- ½ tbsp Garlic powder
- ½ cup Flour
- ¼ cup Parmesan cheese shredded
- 3 tbsp Olive oil
- 1 tbsp Butter salted or unsalted
For the Sauce:
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 yellow Onions about 1.5 lbs, sliced into ¼-inch slices
- 1 tbsp Low-sodium soy sauce
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- ¼ tsp Ground sage
- 3 cloves Garlic minced
- ½ cup dry White wine like Chardonnay or Pinot Grigio
- 2 tbsp Flour
- 1 cup Beef broth
- 1 cup Chicken broth
- 1 Beef bouillon
- 2 cups Mozzarella cheese or provolone, Gruyère, or your favorite cheese
Instructions
Prepare the Chicken:
- Cut each chicken breast into 2-3 thinner slices. Place them between plastic wrap and pound them to about ¼ inch thick. (Using the textured side of a meat tenderizer speeds this up!)
- Pat the chicken dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese, then dredge the chicken in the mixture.
- Heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for about 3 minutes on each side until golden and crispy. (Adjust the heat as needed and add a bit more olive oil if necessary.)
- Once seared, set the chicken aside and cover with foil. If not fully cooked, it will finish cooking in the oven.
Caramelize the Onions:
- Slice the onions into even ¼-inch slices.
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in the same skillet. Scrape up any brown bits from the chicken (this adds flavor to the sauce).
- Toss in the sliced onions and cook for 5 minutes. Stir in the soy sauce, rosemary, thyme, and sage.
- Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally. Remove the cover and increase heat to medium. Cook for another 10 minutes, stirring frequently, until the onions are deeply caramelized.
Make the Sauce:
- Stir in the minced garlic and white wine. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
- Sprinkle in the flour and cook for 1-2 minutes, until the raw flour smell disappears.
- Pour in the beef broth, chicken broth, and beef bouillon. Increase the heat to medium-high and bring to a gentle boil. Let the sauce thicken and reduce for 3-5 minutes, then remove from heat.
Bake:
- Preheat your oven to 475ºF.
- Add the seared chicken back to the skillet or transfer to an oven-safe casserole dish if necessary. Pour the caramelized onion sauce over the chicken and top with cheese.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly and the top is starting to brown.
- Remove from the oven and garnish with fresh thyme. Serve and enjoy!
Notes
- Use a Meat Thermometer: Cook chicken to 165ºF to keep it juicy and tender.
- Adjust Marinade to Taste: Taste and tweak the sauce with more sugar or soy sauce if needed.
- Make Ahead: Prepare the onions and sauce in advance to speed up cooking.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 601 kcal |
| Carbohydrates | 26g |
| Protein | 30g |
| Fat | 31g |
| Sugar | 5g |
| Iron | 3mg |
