French Onion Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
524 kcal
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Course
Main Course
French Onion Chicken
Description
This recipe for French Onion Chicken uses a base of slowly caramelized yellow or white onions cooked in butter until golden and soft, then combined with garlic to build a deeply savory sauce. The chicken breasts are seasoned with garlic powder, paprika, salt, and pepper, seared precisely to brown the exterior without finishing the cooking, and set aside. The sauce is thickened with flour and beef or chicken broth, simmered until it reaches a smooth, savory consistency.
The partially cooked chicken is returned to the pan with the sauce and then baked, allowing the meat to cook fully while absorbing the onion flavors. Cheese slices—typically Swiss, Gruyere, Provolone, or Mozzarella—are layered on top before finishing, yielding a melted, mild cheese topping that balances the richness of the sautéed onions and paprika seasoning.
This dish pairs well with simple sides such as steamed vegetables or mashed potatoes, letting the flavorful sauce and tender chicken take center stage. It can be served directly from the skillet for a rustic presentation.
Ingredients
- 4 chicken breast (boneless and skinless)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoon garlic powder
- 2 tablespoon paprika
- 3 tablespoon butter
- 3 large onion sliced into rings (yellow or white
- 3 cloves garlic (finely minced)
- 1 tablespoon neutral cooking oil as needed, generic cooking oil
- 1 cup beef broth (or chicken broth)
- 2 tablespoon flour
- 4 lices white cheese (ex. Swiss, Gruyere, Provolone, Mozzarella)
- 1 teaspoon rosemary (optional, fresh or dried)
Instructions
- In a large oven safe fry pan or skillet, melt the butter on medium heat. Add the onions and sauté, stirring regularly for about 15-20 minutes until the onions are beginning to caramelize and turn golden in color.
- Add in the garlic and continue cooking until fragrant and the onions are golden brown. Remove from the pan and set aside.
- Season the chicken on both sides with the garlic powder, paprika, salt and pepper.
- Add a small amount of oil to the pan. On high heat sear the chicken for 2-3 minutes per side or until browned but not fully cooked through. Once seared, remove the chicken from the pan and place on a plate. Note: the chicken will finish cooking in the sauce while braising in the oven.
- Reduce the heat on the pan to medium. Return the cooked onions to the pan. Add the flour and stir continuously so the flour does not burn. Once the flour is golden in colour add in the broth. Stir until evenly combined. Season to taste with salt and pepper. Bring sauce to a simmer. Stir in the rosemary (if using).
- Preheat oven to 350°F.
- Add the chicken back to the pan in an even layer (i.e. little to no overlap of chicken).
- Cover the pan with the lid or tin foil and place in the oven to braise for 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F) and fork tender.
- Add one slice of cheese on top of each chicken breast. Spoon on some sauce and onions on top of the cheese. Broil on low heat for 2-3 minutes or until cheese melts.
- Serve the chicken over mashed potatoes, rice, or pasta. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 58g | 116% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 189mg | 63% |
| Sodium | 2348mg | 98% |
| Potassium | 1162mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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