This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese.
Contents
Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt/pepper
- 1 Tablespoon Italian seasoning
- ½ Tablespoon garlic powder
- ½ cup flour
- ¼ cup Parmesan cheese, shredded
- 3 Tablespoons olive oil
- 1 Tablespoon butter, salted or unsalted
Sauce
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 3 yellow onions, equal to 1.5 lbs.
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 3 cloves garlic, minced
- ½ cup dry white wine, like chardonnay or pinot grigio
- 2 Tablespoons flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 beef bouillon
- 2 cups mozzarella cheese, provolone or gruyere are great too
Instructions
Prepare the Chicken
- Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes this go a bit more quickly.)
- Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.
- Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed. PRO TIP: Adjust heat as needed throughout the searing process, turning down slightly if it gets too hot, and back up again if needed. Add a little additional olive oil if/as needed.
- Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.
Caramelize the Onions
- Slice the onions to even ¼ inch slices. (Not too thin as they reduce in size during cooking.)
- Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants (called “fond”) from the bottom of the skillet, this will add more flavor to the sauce.
- Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.
- Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
- Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.
Make the Sauce
- Preheat oven to 475 degrees.
- Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
- Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.
- Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.
Bake
- (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I always use a large, oven-safe skillet for this recipe to make it easy to transfer from the stovetop to the oven.)
- Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.
- Remove from the oven and garnish with fresh thyme. Serve!
Nutrition
Calories: 604kcal, Carbohydrates: 28g, Protein: 31g, Fat: 39g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1122mg, Potassium: 549mg, Fiber: 3g, Sugar: 5g, Vitamin A: 756IU, Vitamin C: 12mg, Calcium: 422mg, Iron: 3mg
enjoy with Onion Chicken