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French Onion Chicken with Gruyere

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 487 kcal
Course: Main Course
Cuisine: French

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.