This French onion chicken skillet recipe combines the classic flavors of french onion soup with deliciously juicy chicken breasts. It’s an easy chicken dinner that the entire family will devour!
French Onion Soup Chicken
To all the French onion soup lovers out there, this one’s for you!
Tender chicken breasts, sauteed in a caramelized onion sauce and covered in glorious melted cheese make this french onion chicken bake one of my all-time favorite recipes!
Why You’ll Love this French Onion Chicken Recipe:
- One-Skillet Recipe: There’s no such thing as cleaning piles of dishes with this recipe! This recipe goes from the stove to the oven in one skillet.
- Comfort Food: This chicken dish is just as yummy and comforting as any French onion soup recipe!
How to Make French Onion Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Dredge the chicken breasts in seasoned flour mixture.
- Saute chicken other ingredients, then transfer the skillet to the oven and bake.
- Top each chicken breast with the onions and sprinkle with cheese. Return to the oven to melt the cheese.
- Garnish with fresh parsley, and serve with slices of toasted French baguette, if desired. Enjoy!
French onion chicken is a riff on classic french onion soup. All of the delicious components of french onion soup are poured over pan-fried breaded chicken and baked in the oven to create a delicious, melt-in-your-mouth dinner.
I like to use yellow onions for their balance of sweet and pungent flavors. You can use also use sweet or white onions, or a mix of onions. I do not recommend using red onions.
Absolutely! Use an equal amount of boneless, skinless chicken thighs. You may need to increase the cooking time!
I recommend choosing a dry white wine. A dry white wine is any white wine that is not sweet. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
Recipe Tips and Tricks
Chicken naturally plumps up more when cooked, so be sure to pound it thin! You can also cut your chicken breasts in half horizontally to ensure the chicken cooks more quickly and evenly.
Make Ahead Instructions
This French onion chicken can be made up to 1 day in advance of when you plan to serve it. Store the chicken in an airtight container in the refrigerator until ready to reheat and serve.
Storage Instructions
Store leftover French onion chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a cast-iron skillet or baking pan in a 350°F oven for 20-30 minutes, until heated through. You may place it under a broiler for a few minutes to remelt the cheese.
Freezing Instructions
Freeze French onion chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- For a gluten-free option, use gluten-free 1:1 flour in place of the all-purpose flour.
- You can use an equal amount of boneless, skinless chicken thighs in place of the breasts.
- You can use olive oil in place of the butter, but the flavor will change.
- While I recommend using yellow onions, you can also use white or sweet onions.
- In place of the white wine, you can use an equal amount of beef or chicken broth.
- In place of the beef broth, you can use an equal amount of low-sodium chicken broth for a lighter flavor.
- Try Swiss cheese instead of gruyere!
Serving Suggestions
While this French onion chicken certainly could be a meal on its own, consider serving it with:
- White or brown rice
- Egg noodles
- Mashed potatoes
- Steamed or roasted vegetables, such as broccoli, asparagus, or carrots!
Tips for the Best French Onion Chicken
- To help the flour stick to the chicken, do not pat the chicken dry!
- For toastier cheese, place the pan under the broiler for a few minutes!
I hope you enjoy this baked French onion chicken. It’s always such a treat when you can take a classic favorite and turn it into an extraordinarily delicious meal. Happy cooking!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
French Onion Chicken Recipe
Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter divided (½ stick)
- 3 onions sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 cloves garlic
- ¼ cup white wine
- 1 cup low-sodium beef broth
- 1 cup shredded gruyere cheese
- Chopped fresh parsley optional, for topping
- Toasted French baguette slices optional, for serving
Equipment
Instructions
- Preheat oven to 400°F.
- Add the flour, salt, and pepper to a bowl and combine. Dredge the chicken breasts in the flour until fully coated.¼ cup all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 pounds boneless, skinless chicken breasts
- Add the butter to a large cast-iron or oven-safe skillet set over medium-high heat. Once heated, cook the chicken breasts for 2-3 minutes on each side to brown. Remove the chicken from the pan and set aside on a plate.4 tablespoons unsalted butter
- Turn down the heat to medium. Add the remaining 2 tablespoons butter to the pan. Add in the onions, fresh thyme, bay leaf, and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until the onions start to brown and caramelize. Stir in the garlic. Then, stir in the wine.3 onions, 2 sprigs fresh thyme, 1 bay leaf, 2 cloves garlic, ¼ cup white wine
- Remove the bay leaf and thyme sprigs from the skillet. Pour in the beef broth and add the chicken back to the pot. Transfer the skillet to the oven and cook for 15 minutes.1 cup low-sodium beef broth
- Use tongs to top each chicken breast with the onions. Then, sprinkle the chicken breasts with the cheese. Return to the oven for a couple more minutes to melt the cheese. Garnish with fresh parsley, and serve with slices of toasted French baguette, if desired.1 cup shredded gruyere cheese, Chopped fresh parsley, Toasted French baguette slices
Notes
- For a gluten-free option, use gluten-free 1:1 flour in place of the all-purpose flour.
- You can use an equal amount of boneless, skinless chicken thighs in place of the breasts.
- You can use olive oil in place of the butter, but the flavor will change.
- While I recommend using yellow onions, you can also use white or sweet onions.
- In place of the white wine, you can use an equal amount of beef or chicken broth.
- In place of the beef broth, you can use an equal amount of low-sodium chicken broth for a lighter flavor.
- Try Swiss cheese instead of gruyere!
- To help the flour stick to the chicken, do not pat the chicken dry!
- For toastier cheese, place the pan under the broiler for a few minutes!
- Nutritional information does not include optional ingredients.
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