4.9 from 479 votes
French Onion Chicken
French Onion Chicken combines caramelized yellow onions cooked in butter and beef broth with seasoned chicken breasts browned in the same pan. A lightly thickened savory sauce made from the onion mixture and flour is finished with layers of provolone, Swiss, and Parmesan cheeses melted under heat, resulting in a richly flavored and cheesy main dish.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
411 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 2 yellow onion thinly sliced into rings, medium
- 3 tablespoons butter
- 1 cup beef broth divided, 3 tablespoons
- 4 chicken breast pounded to even thickness, boneless skinless
- 1 tablespoon neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- 1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano, also called Italian blend herbs
- 2 tablespoons flour
- 4 lices provolone cheese
- 4 lices swiss cheese
- ¾ cup Parmesan Cheese
- thyme optional, or parsley, fresh, and cracked black pepper, for topping
Instructions
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
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Notes
- If a cast iron skillet isn't available, any oven-safe skillet or a casserole dish can be used for the baking step.
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
11g
(4%)
Protein
42g
(84%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
868mg
(36%)
Potassium
607mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
508IU
(10%)
Vitamin C
5mg
(6%)
Calcium
536mg
(54%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 868mg | 36% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 536mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.