This French Onion Chicken transforms the soul-warming magic of French onion soup into a stunning, company-worthy dinner. The secret lies in patiently caramelizing onions to build a deeply savory, glossy sauce that clings to tender chicken, all topped with a bubbly Gruyère crust. It’s an elegant yet straightforward meal that delivers incredible flavor.
Craving a delicious French Onion Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This French Onion Chicken
- Comfort food, elevated: Classic soup flavors become a beautiful, substantial main course.
- Showstopper without stress: Impressive for guests with simple, methodical steps.
- Liquid gold sauce: Deeply savory and perfect for spooning over sides.
- Leftovers improve: Flavors meld and deepen overnight for an even better meal.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 3 large yellow onions, thinly sliced
- 1 tsp granulated sugar
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp all-purpose flour
- ½ cup dry white wine (like Sauvignon Blanc)
- 1 ½ cups beef broth
- 1 cup shredded Gruyère cheese
- ¼ cup shredded Parmesan cheese
- To taste, kosher salt and black pepper
Tools: A large, oven-safe skillet (like cast iron or stainless steel) is essential here.
Notes: Don’t rush the onions—they are the heart of the dish. Gruyère cheese is non-negotiable for authentic, nutty flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 24 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Onion slicing is key. Use a sharp knife or a mandoline to get uniformly thin slices. This ensures they all cook down and caramelize at the same rate, preventing some from burning while others are still raw.
- Why an oven-safe skillet? You’ll start this recipe on the stovetop to build the sauce and sear the chicken, but the final melting of the cheese happens under the broiler. Transferring everything to a new dish is a messy hassle you can easily avoid.
- Don’t skip the deglazing. When you add the wine, use a wooden spoon to scrape up all the browned bits from the bottom of the pan. That’s pure, concentrated flavor—it’s the secret to a deeply complex sauce.
- Pat your chicken dry. This is the golden rule for a perfect sear. Moisture on the surface of the chicken will steam it instead of creating that beautiful, golden-brown crust we’re after.
How to Make French Onion Chicken
Step 1: Caramelize the onions. This is your foundation. In your large oven-safe skillet, melt the butter with 1 tablespoon of olive oil over medium-low heat. Add all the thinly sliced onions and sprinkle with the sugar and a big pinch of salt. The sugar isn’t to make it sweet, but to help kickstart the caramelization process. Cook, stirring occasionally, for 25-35 minutes. You’re looking for a deep, golden-brown color and a jam-like consistency. Be patient—if the heat is too high, they’ll burn instead of caramelize.
Step 2: Build the sauce base. Once the onions are beautifully golden, add the minced garlic and thyme. Cook for just one minute until fragrant—you’ll notice the aroma change completely. Sprinkle the flour over the onions and stir constantly for another minute to cook out the raw flour taste. This will help thicken our sauce later.
Step 3: Deglaze and simmer. Pour in the white wine, and this is where the magic happens. Use your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Then, pour in the beef broth, bring it to a simmer, and let it cook for another 5 minutes until the sauce has thickened slightly. Season the sauce well with salt and pepper, then transfer it to a bowl for now.
Step 4: Cook the chicken. Wipe out the same skillet and heat the remaining 1 tablespoon of olive oil over medium-high heat. Pat the chicken breasts completely dry and season generously on both sides with salt and pepper. Carefully place them in the hot skillet and sear for 5-6 minutes per side, until you have a gorgeous golden-brown crust and the chicken is almost cooked through. It will finish cooking in the oven.
Step 5: Assemble and broil. Reduce the oven heat to a low broil. Pour the onion sauce back into the skillet, nestling it around the chicken. You can also spoon some of the onions directly on top of the chicken breasts. Evenly sprinkle the shredded Gruyère and Parmesan cheese over everything. Place the entire skillet under the broiler for 2-4 minutes. Watch it closely! You want the cheese to be melted, bubbly, and beautifully spotted with brown. Let it rest for 5 minutes before serving—this allows the juices to redistribute in the chicken.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet over low heat or in the oven at 325°F until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate vehicle for that incredible onion and cheese sauce. The creamy, mild potatoes are the perfect backdrop for the rich flavors.
- Buttered Egg Noodles or Pappardelle Pasta — A simple, comforting base that soaks up every last drop of the savory sauce without competing for attention.
- Garlic Green Beans Almondine — The crisp-tender beans with a nutty, buttery finish provide a fresh, textural contrast that cuts through the richness beautifully.
Drinks
- A glass of dry Riesling — Its bright acidity and slight stone fruit notes are fantastic at cutting through the richness of the cheese and caramelized onions.
- Malbec or a light-bodied Syrah — These reds have enough body to stand up to the beefy, savory notes in the sauce without overpowering the dish.
- Sparkling Water with Lemon — Sometimes, the best palate cleanser is the simplest. The bubbles and citrus are incredibly refreshing between bites.
Something Sweet
- Dark Chocolate Pots de Crème — The intense, bittersweet chocolate is a sophisticated and rich ending that doesn’t feel too heavy after a savory meal.
- Pear and Almond Tart — The sweet, delicate flavor of pear and the nuttiness of the almond are a lovely, elegant echo of the Gruyère in the main course.
- Simple Vanilla Bean Ice Cream — You can’t go wrong. The pure, cold creaminess is the perfect reset for your taste buds after such a deeply savory experience.
Top Mistakes to Avoid
- Mistake: Rushing the onions. This is the number one error. Caramelization is a chemical process that can’t be hurried by high heat. You’ll just get burnt, bitter onions instead of sweet, jammy ones. Low and slow is the only way.
- Mistake: Crowding the pan
French Onion Chicken
Learn how to make the best French Onion Chicken with caramelized onions and a cheesy Gruyère crust. This impressive dinner is easier than it looks. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (or thighs)
-
2 tbsp olive oil (divided)
-
2 tbsp unsalted butter
-
3 large yellow onions (thinly sliced)
-
1 tsp granulated sugar
-
2 cloves garlic (minced)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
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1 tbsp all-purpose flour
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½ cup dry white wine (like Sauvignon Blanc)
-
1 ½ cups beef broth
-
1 cup shredded Gruyère cheese
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¼ cup shredded Parmesan cheese
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kosher salt and black pepper (to taste)
Instructions
-
Caramelize the onions. This is your foundation. In your large oven-safe skillet, melt the butter with 1 tablespoon of olive oil over medium-low heat. Add all the thinly sliced onions and sprinkle with the sugar and a big pinch of salt. The sugar isn’t to make it sweet, but to help kickstart the caramelization process. Cook, stirring occasionally, for 25-35 minutes. You’re looking for a deep, golden-brown color and a jam-like consistency. Be patient—if the heat is too high, they’ll burn instead of caramelize.01
-
Build the sauce base. Once the onions are beautifully golden, add the minced garlic and thyme. Cook for just one minute until fragrant—you’ll notice the aroma change completely. Sprinkle the flour over the onions and stir constantly for another minute to cook out the raw flour taste. This will help thicken our sauce later.02
-
Deglaze and simmer. Pour in the white wine, and this is where the magic happens. Use your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Let the wine bubble and reduce by about half, which should take 2-3 minutes. Then, pour in the beef broth, bring it to a simmer, and let it cook for another 5 minutes until the sauce has thickened slightly. Season the sauce well with salt and pepper, then transfer it to a bowl for now.03
-
Cook the chicken. Wipe out the same skillet and heat the remaining 1 tablespoon of olive oil over medium-high heat. Pat the chicken breasts completely dry and season generously on both sides with salt and pepper. Carefully place them in the hot skillet and sear for 5-6 minutes per side, until you have a gorgeous golden-brown crust and the chicken is almost cooked through. It will finish cooking in the oven.04
-
Assemble and broil. Reduce the oven heat to a low broil. Pour the onion sauce back into the skillet, nestling it around the chicken. You can also spoon some of the onions directly on top of the chicken breasts. Evenly sprinkle the shredded Gruyère and Parmesan cheese over everything. Place the entire skillet under the broiler for 2-4 minutes. Watch it closely! You want the cheese to be melted, bubbly, and beautifully spotted with brown. Let it rest for 5 minutes before serving—this allows the juices to redistribute in the chicken.05
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