Easy Skillet French Onion Chicken
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
411 kcal
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Course
Main Course
Easy Skillet French Onion Chicken
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Tender chicken breasts covered with a savory caramelized onion sauce, melty cheese, and classic French onion soup flavors. It’s the perfect comfort food to satisfy the entire family!
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Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts, cut in half horizontally or 4 chicken breast cutlets (about 1.5 lbs)
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tablespoon butter
- 1 pound yellow onions 2 medium onions, thinly sliced
- 2 cloves garlic minced
- 1 ½ teaspoons fresh thyme or ½ tsp dried thyme
- 1 tablespoon flour
- ¼ cup dry white wine or brandy
- 1 ½ cups low-sodium beef broth (can substitute chicken broth)
- 3 ounces Gruyere cheese, grated
Instructions
- Heat the oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken to the skillet. Cook 4-5 minutes on each side until chicken is golden brown and cooked to an internal temperature of 165°F. Remove chicken from skillet and set aside on a plate.
- Lower the heat to medium-low and add the butter to the skillet. When the butter is melted, add the sliced onions. Stir to coat all the onions with the butter. Cover the skillet with a lid and cook the onions for about 15 minutes until golden brown, stirring them once or twice. Remove the lid and cook another few minutes until deeply caramelized.
- Add the garlic and thyme and cook another 1-2 minutes until fragrant. Then add the flour and stir to coat all the onions. Cook another minute.
- Then add the wine and cook until reduced. Pour in the beef broth and let it simmer for 3-5 minutes until thickened slightly.
- Add the chicken back to the skillet and spoon some of the sauce over them. Top each breast with shredded cheese.
- Turn the broiler on. Place skillet under the broiler for 2-3 minutes until cheese is melted and bubbly. If you don’t have an oven-safe skillet, you can cover the skillet with a lid to melt the cheese.
- Garnish with thyme or parsley and serve.
Notes
- cast iron skillet
- how to caramelize onions
- I use boneless, skinless chicken breast and slice them in half horizontally to make thinner chicken cutlets. You can also buy chicken breast cutlets from the grocery store.
- Instead of cooking the chicken breasts whole, you can cut them up into bite-sized pieces before cooking.
- Take your time caramelizing the onions as this is what gives the sauce tons of flavor. Use a heavy-bottomed skillet like a cast iron skillet to prevent the onions from burning as they caramelize. For more tips, read my post on how to caramelize onions.
- If you don’t have an oven-safe skillet, you can cover the skillet with a lid to melt the cheese. Alternatively, you can transfer everything to a casserole dish and place under the broiler.
- Store any leftovers in an airtight container in the fridge for 3-4 days
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
13g
(4%)
Protein
46g
(92%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
140mg
(47%)
Sodium
688mg
(29%)
Potassium
1017mg
(29%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
378IU
(8%)
Vitamin C
12mg
(13%)
Calcium
258mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 46g | 92% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 688mg | 29% |
| Potassium | 1017mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 258mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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