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French Onion Chicken
Creamy French Onion Chicken! This easy one-pot recipe allows you to enjoy the rich flavors of French onion soup and tender chicken all in one dish. Serve over mashed potatoes for a cozy and delicious meal!
Prep Time
10 mins
Cook Time
45 mins
Servings:
4
Calories:
535 kcal
Course:
Main Course
Cuisine:
French
Ingredients
For the chicken
- 4 chicken breast skin-on, large
- 1 tsp salt sea salt
- ½ tsp black pepper
- 1 tbsp olive oil , or as needed
- 1 tbsp butter unsalted
For the sauce
- 2 tbsp butter unsalted
- 3 onion cut into thin slices, large
- ½ tsp salt sea salt
- ½ tsp black pepper
- 1 tbsp thyme plus extra to serve, fresh
- 2 tsp light brown sugar
- ½ tbsp Dijon mustard
- 3 cloves garlic , sliced or minced
- ⅓ cup marsala wine sherry or dry white wine, quantity approx. 80 ml
- 1 tbsp flour
- 2 cups chicken broth 500 ml
- ⅓ cup cream heavy / double, 80ml
- gruyere cheese , grated to serve
Instructions
- Pat the chicken breasts dry using paper towels and season well with sea salt and black pepper.
- Heat oil and butter in a large casserole dish. Place the chicken breasts in the hot pan, skin-side down. Cook for 4-5 minutes or until the skin is deeply golden then turn over and cook the underside for a couple of minutes. Transfer the chicken onto a plate and set aside.
- Add the sliced onions and season with salt and pepper. Cook over high heat, stirring until they start to brown.
- Sprinkle with the sugar and thyme, add the wine, cover with a lid (a glass one if possible so you can check on the onion's progress) and sweat the onions for 20 minutes or so, stirring occasionally.
- Remove the lid and cook for 15 minutes, stirring frequently, until the onions are very soft and golden.
- Add the butter, garlic, Dijon mustard and flour and stir well, cooking for a minute or so. Gradually stir in the chicken broth and bring to a simmer.
- Reduce the heat, return the chicken breasts and their juices to the pan and cover with a tight fitting lid. Cook for 6-9 minutes, depending on their thickness, or until cooked through (165°F /75°C on a meat thermometer). Set chicken aside onto a plate.
- Stir in the cream and check the seasoning, adding salt and pepper if needed. Serve the chicken breasts over mashed potatoes, rice or noodles with a generous grating of Gruyere cheese and a sprinkling of fresh thyme leaves.
Cup of Yum
Notes
- You use beef broth instead of chicken for a richer, darker gravy.
- Make sure the chicken breasts are of equal size and thickness so that they cook at the same time. You don't want to overcook them so a meat thermometer is very useful here!
- Slice a baguette and brush with olive oil on both sides. Toast in the oven or air fryer for 10-15 minutes at 350°F /180°C. Brush with Dijon mustard and top with grated Gruyere. Place under the broiler (grill) to melt the cheese to serve alongside the chicken.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
18g
(6%)
Protein
53g
(106%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
190mg
(63%)
Sodium
1205mg
(50%)
Potassium
1132mg
(24%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
711IU
(14%)
Vitamin C
12mg
(13%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 53g | 106% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 190mg | 63% |
| Sodium | 1205mg | 50% |
| Potassium | 1132mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.