Description
This French Onion Chicken recipe combines tender, seared chicken breasts with sweet, caramelized onions and a rich, savory sauce, all topped with melted gruyere cheese. The result? A comforting, flavorful meal that’s sure to impress. Easy enough for a weeknight, but special enough for entertaining, this dish will quickly become a family favorite!
Ingredients
Scale
For the Chicken:
- 3 large boneless, skinless chicken breasts (sliced in half horizontally)
- 1 tablespoon Italian seasoning
- ½ tablespoon garlic powder
- 1 cup flour
- ¼ cup Parmesan cheese (grated)
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups thinly sliced sweet or yellow onions (¼-inch thick)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 3 cloves garlic (minced)
- ½ cup red wine
- 2 tablespoons flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce (or soy sauce/coconut aminos)
- 2 cups shredded gruyere cheese
Instructions
- Prepare the Chicken:
- Pat the chicken dry and slice each breast in half horizontally. In a shallow dish, whisk together the Italian seasoning, garlic powder, flour, Parmesan cheese, and salt.
- Dredge the chicken in the flour mixture, shaking off any excess.
- Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken for about 3 minutes per side, until golden brown. Transfer to a platter and keep warm (the chicken does not need to be fully cooked yet).
- Caramelize the Onions:
- In the same skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onions, tossing to coat them. Cook for 5 minutes, then add the fresh thyme, rosemary, and garlic.
- Cover and reduce heat to low. Let the onions cook for 30 minutes, stirring occasionally.
- Remove the lid, increase heat to medium, and cook for an additional 10 minutes, stirring frequently, until the onions are golden brown and caramelized.
- Make the Sauce:
- Preheat the oven to 450°F.
- Add the red wine to the skillet with the onions, scraping up the browned bits from the bottom of the pan. Let the wine reduce by half (about 3-4 minutes).
- Stir in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add the beef stock, stirring constantly. Bring the sauce to a low boil, then reduce the heat and let it simmer for 3-5 minutes.
- Stir in the Worcestershire sauce and remove from heat.
- Bake the Chicken:
- Nestle the seared chicken breasts into the sauce and caramelized onions. Top with shredded gruyere cheese.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- For a golden, bubbly top, broil the dish for the last 1-2 minutes.
- Serve:
- Let the chicken rest for a few minutes before serving. Serve hot with a generous spoonful of the caramelized onion sauce and melted gruyere.
Notes
- The chicken can be prepped and dredged in the flour mixture up to 24 hours in advance. Store it in the fridge until ready to cook.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes