One Pan French Onion Chicken

My French onion chicken skillet recipe infuses chicken breasts with the hallmark flavors of the beloved classic French soup. I pan-sear juicy chicken breasts, then cook up caramelized onions with plenty of melty gruyere cheese. The whole dish gets basted in a rich and savory wine sauce before baking in the oven to finish. This one pan recipe makes the most delicious skillet chicken dinner!

Chicken Breasts with Caramelized Onions, Gruyere, and Savory Wine Sauce

To all the French onion soup lovers out there, this chicken breast recipe is for you! I sauté pan-seared chicken breasts in a deliciously soupy sauce, then cover the whole thing in glorious melted gruyere cheese. My skillet French onion chicken is a sensory delight and a fun take on a classic dish. The best part of this recipe is that it goes from the stovetop to the oven all in one pan, so there’s almost no clean-up afterwards. Loaded with protein, this is a complete meal rather than just an appetizer. I love serving it with mashed potatoes to soak up all that onion-y sauce!

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One Simple Tip!

I highly recommend using a cast iron skillet for this easy French onion chicken recipe. It distributes heat evenly, which ensures the perfect juicy chicken breast. Plus it can go from the stove to the oven without a problem, making this an easy one pan chicken recipe. However, another oven-safe skillet works too.

If you don’t have a proper skillet, simply transfer everything to an oven-safe baking dish after completing the stovetop steps, and move it to the oven to bake.

4.63 from 45 votes

French Onion Chicken Skillet (One Pan Recipe)

This French onion chicken skillet recipe combines the classic flavors of french onion soup with deliciously juicy chicken breasts, caramelize onions, and gruyere cheese for an easy one pan dinner!

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

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Equipment

• Cast Iron Skillet

Serves 4

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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 (½ stick, divided)
• ▢ 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 Gruyère cheese (****)

For Serving (Optional)

• ▢ chopped fresh parsley (for garnish)
• ▢ toasted French baguette slices (for serving)

Instructions

• Preheat oven to 400°F.
• Add ¼ cup all-purpose flour, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper to a bowl and combine.
• Dredge 2 pounds boneless, skinless chicken breasts in the flour until fully coated.
• Add 2 tablespoons unsalted 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.
• Turn down the heat to medium. Add the remaining 2 tablespoons unsalted butter to the pan.
• Add 3 onions sliced, 2 sprigs fresh thyme, 1 bay leaf, and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until the onions start to brown and caramelize.
• Stir in 2 cloves garlic.
• Then, stir in ¼ cup white wine.
• Remove the bay leaf and thyme sprigs from the skillet. Pour in 1 cup low-sodium beef broth and add the chicken back to the pot.
• Transfer the skillet to the oven and cook for 15 minutes.
• Use tongs to top each chicken breast with the caramelized onions. Then, sprinkle the chicken breasts with 1 cup shredded Gruyère cheese.
• Return to the oven for a couple more minutes to melt the cheese.
• Garnish with chopped fresh parsley, and serve with slices of toasted French baguette slices, if desired.

Notes

*Boneless, skinless chicken thighs will also work.

**I recommend choosing a dry white wine like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. In place of the white wine, use an equal amount broth.

***For a lighter flavor, use chicken broth instead of beef broth.

****Swiss is the next best substitute for gruyere.

Tips:

• 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.

Storage: Store French onion chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

French Onion Chicken Skillet (One Pan Recipe)

Amount Per Serving

Calories 576 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 15g94%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 212mg71%

Sodium 1196mg52%

Potassium 1140mg33%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 4g4%

Protein 61g122%

Vitamin A 759IU15%

Vitamin C 10mg12%

Calcium 375mg38%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner

Cuisine: French

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How to Store, Freeze, and Reheat

Store leftover skillet French onion chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating 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.