5 from 94 votes
French Onion Chicken Recipe
French Onion Chicken features chicken breasts cooked with caramelized onions and a savory balsamic glaze. The dish is finished with melted provolone and Swiss cheeses for a rich, creamy topping. The process includes caramelizing onions slowly to develop sweetness, creating a thickened gravy with beef broth and cornstarch, then simmering the chicken in the sauce until tender and cheesy.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
4
servings
Calories:
570 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 4 tablespoons butter
- 4 medium onion halved and sliced
- 2 teaspoons balsamic vinegar reduced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 chicken breast pounded so they are evenly thick (see notes
- 1 tablespoon cornstarch
- 1 ½ cups beef broth
- 4 lices provolone cheese
- 4 lices swiss cheese
Instructions
- Melt the butter in a large frying pan over medium-high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the reduced balsamic over the top then remove the onions from the pan.
- Sprinkle the Italian seasoning, salt, and pepper evenly over both sides of the chicken breasts. Add the chicken to the pan you used to cook the onions. Cook the chicken for 5 minutes on each side then remove them from the pan. (It's ok if they're not fully cooked yet.)
- Return the onions to the pan, sprinkle the cornstarch over top, and mix it into the onions. Add the beef broth and stir until the gravy thickens.
- Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes more, until the cheese is melted and the chicken is cooked through.
Cup of Yum
Notes
- Pound the chicken breasts to even thickness between parchment paper using a mallet or rolling pin for uniform cooking.
- If unpounded, cook the chicken longer, about 8 minutes per side, to ensure doneness.
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
570kcal
(29%)
Carbohydrates
15g
(5%)
Protein
61g
(122%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
213mg
(71%)
Sodium
1494mg
(62%)
Potassium
1099mg
(23%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
770IU
(15%)
Vitamin C
11mg
(12%)
Calcium
340mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 570
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 570kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 61g | 122% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 1494mg | 62% |
| Potassium | 1099mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 340mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.