French Onion Chicken Skillet (One Pan Recipe)

French onion chicken in a cast iron skillet

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 Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: French

Servings:

Calories: 576kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

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.

Nutrition