French Onion Chicken with Gruyere
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
487 kcal
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Course
Main Course
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Cuisine
French
French Onion Chicken with Gruyere
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French Onion Chicken delivers all the flavor of the classic soup in a one-skillet, easy weeknight dinner everyone will love. Tender chicken, caramelized onions, and gooey gruyere cheese are smothered in a savory sauce that’s perfect for pairing with mashed potatoes or crusty bread.
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon dried thyme divided
- 1 teaspoon dried rosemary divided
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- 2 tablespoons salted butter divided
- 2 tablespoons olive oil divided
- 4 small sweet onions about 2 pounds, thinly sliced
- 2 cups beef broth divided
- 3 garlic cloves finely minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 cup shredded gruyere cheese
- fresh thyme leaves optional
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Instructions
- Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin. Cut the chicken into six 4-ounce pieces.
- In a shallow bowl, mix the flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of the flour mixture and set aside. Dredge the chicken in the remaining flour mixture until evenly coated. Let rest for 5 minutes and then dredge once more.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off any excess flour from the chicken, and place in the skillet in a single layer. Cook for 6-7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add ½ cup of the broth and the garlic, scraping the bottom of the skillet to release any browned bits. Stir to combine and continue cooking for another 2-3 minutes.
- In a small bowl, whisk the reserved 2 tablespoons flour with the remaining 1 ½ cups broth until smooth. Pour the mixture into the skillet with the onions. Add the Worcestershire sauce, balsamic vinegar, and brown sugar. Stir in the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-10 minutes, or until the sauce has reduced by half.
- Return the chicken to the skillet, nestling it into the sauce. Sprinkle the Gruyere cheese over the chicken. Cover the skillet and cook for 5 minutes, or until the cheese is melted and bubbly.
- Serve over mashed potatoes with additional fresh thyme, if desired.
Notes
- Flour: A gluten-free 1-to-1 flour blend may be used as a substitute if needed.
- Beef Broth: You can substitute 2 cups water mixed with 2 teaspoons Better Than Bouillon (beef flavored) for the broth.
- Onions: Sweet onions are ideal for this recipe, as their natural sugars help them caramelize beautifully and add a subtle sweetness to the dish. If sweet onions are unavailable, yellow onions can be used as an alternative. Avoid white or red onions, as they have a much more pungent flavor that can overpower the dish.
- Sauce: The sauce will thicken as it cools slightly, making it perfect for spooning over mashed potatoes or rice.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
28g
(9%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
124mg
(41%)
Sodium
1399mg
(58%)
Potassium
916mg
(26%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
521IU
(10%)
Vitamin C
13mg
(14%)
Calcium
446mg
(45%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 1399mg | 58% |
| Potassium | 916mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 446mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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