French Onion Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 40 mins
-
Servings
4 people
-
Calories
604 kcal
-
Course
Main Course
French Onion Chicken
Description
French Onion Chicken combines pan-seared, butter and Parmesan-crusted chicken breasts with a deeply flavorful onion sauce. The sauce starts by slowly caramelizing yellow onions in butter and olive oil before adding garlic, herbs, and a splash of white wine. Flour is stirred in to thicken the sauce, which is finished with a combination of beef and chicken broths plus a beef bouillon cube for richness. The seasoned chicken is cooked until golden and topped with melted mozzarella cheese for a creamy, mild contrast.
The texture balances a crisp, golden crust on the chicken with the soft, sweet, and slightly tangy sauce made from caramelized onions and wine reduction. The sauce’s umami depth is heightened by soy sauce, which adds subtle savor without overpowering the other components. This dish is a savory, layered take on the classic French onion soup flavors formatted as a poultry entree.
French Onion Chicken can be served alone or paired with sides like mashed potatoes, steamed vegetables, or a simple salad to balance the richness. The method of pounding the chicken thin ensures quick, even cooking and tender results while the sauce adds moisture and complex flavor.
Notes recommend controlling the salt level by adjusting broth and soy sauce, and suggest different cheeses such as provolone or Gruyere as alternatives to mozzarella. The chicken can be pounded thin to about 1/4 inch to help it cook evenly and remain juicy. For a darker sauce, an optional addition like Gravy Master can be used. This recipe provides clear guidance on layering seasoning and technique.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- salt
- black 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 butter unsalted
- 1 Tablespoon olive oil
- 3 onion equal to 1.5 lbs, yellow
- 1 Tablespoon soy sauce low sodium
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- ¼ teaspoon sage ground
- 3 cloves garlic minced
- ½ cup white wine like chardonnay or pinot grigio, dry
- 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!
Notes
- Use low-sodium soy sauce, chicken broth, and butter to better control the saltiness of the dish.
- Alternative cheeses like provolone, Swiss, or Gruyere work well for topping.
- Chicken breasts should be pounded to about 1/4 inch thickness for even cooking and tender texture.
- Omitting the beef bouillon cube is possible, but it adds a deeper flavor to the sauce.
- For a darker sauce color, consider adding a small amount of Gravy Master, though this is optional.
- If white wine is unavailable, chicken broth can be used as a substitute in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1122mg | 47% |
| Potassium | 549mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 422mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
