5.0 from 3 votes
Easy Skillet French Onion Chicken
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 411 kcal
Course:
Main Course
Cuisine:
French , American
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.
Cup of Yum
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
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
% 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.