french onion chicken

Skillet French Onion Chicken is a tender and creamy chicken dinner recipe that is easy to make at home, and is better than you anything you can find at a restaurant.  Your family will be so impressed with this incredibly delicious meal, and it will become a favorite right away!

Skillet French Onion Chicken

Tablespoons Oil

onions

chicken breasts

salt and pepper (to taste)

Tablespoons butter

Tablespoons flour

beef broth

oregano

thyme

swiss (shredded)

provolone cheese

In a large skillet over medium high heat add the oil and sliced onions.  Sauté until caramelized 7-10 minutes.  Remove and set aside on a plate.  Add in the chicken breasts and cook on each side for 3-4 minutes or until cooked throughout and no longer pink.  Set aside with the onions.

Add in the butter and let melt and add the flour and whisk until combined.  Add the beef broth, oregano, and thyme and salt and pepper to taste and let simmer for 1-2 minutes until it starts to thicken.

Reduce heat to a simmer and add chicken and onions back to the dish.  Top with shredded Swiss cheese and provolone.  Broil for 1-2 minutes until cheese is melted.

French onion soup in a cheesy chicken skillet form! Our French Onion Chicken Skillet includes tender chicken breasts are swimming in a thickened french onion sauce, covered with nutty grueyre cheese, and broiled until the cheese is gooey, golden brown, and crusty.

French Onion Chicken Skillet

olive oil

onion (about 3 medium onions)

tbsp all-purpose flour

tsp kosher salt

tsp sugar

cognac

dry white wine

thyme leaves

oz shredded gruyere cheese

Preheat the oven to broil.

Heat a large skillet with high sides to a medium heat. Season chicken breasts with plenty of salt and a little bit of pepper on both sides. Once the skillet is hot, add 1/2 tablespoon of butter and olive oil. Swirl to coat the pan. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and on to a platter or plate. Cover with foil.

Add remaining two tablespoons of butter to the skillet. Once the butter melts, add the onions. Stir to coat the onions. Add salt and sugar. Stir again. Turn the heat down to medium-low and continue to slowly caramelize the onions. Stir every few minutes. After about 15 minutes, the onions should be golden brown and caramelized.

Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.

Slowly whisk in beef broth. Add thyme. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thicked. Add chicken back to the skillet and nestle in the sauce. Cook for another 2-3 mintues until the chicken is almost all the way cooked through. Evenly divide the cheese between the four chicken breasts. Place in the oven on the middle rack. Broil untilt the cheese is melted, brown and crisp.

Serve immediately.

Skillet Chicken with Buttery Caramelized Onion Gravy and Melted Cheeses. A simple, flavorful, 30-minute meal!

French Onion Chicken

Sweet Onions ((sliced))

Tablespoons Butter

Beef Broth

Chicken Breasts ((pound to uniform size))

Tablespoons Olive Oil

Salt

Pepper

Thyme

Tablespoon Cornstarch ((or Flour))

Slices Provolone Cheese

Slices Swiss or Mozzarella Cheese

Parsley

Shredded Parmesan Cheese ((optional))

Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.&nbsp; Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.&nbsp;

Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.&nbsp; Place chicken breasts in pan and cook for 5 minutes per side.&nbsp;&nbsp;

Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.&nbsp; Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.&nbsp;

Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through.&nbsp;

Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.&nbsp;

Caramelized onions are the shining stars in this French Onion Chicken from Delish.com.

extra-virgin olive oil, divided

onion,

Kosher salt

black pepper

garlic,

lb. boneless skinless chicken breasts,

tbsp. all-purpose flour

c. shredded Gruyère

parsley,

Do you cook more with chicken breasts or chicken thighs?

I used half sherry (not cooking) and half beef broth. The only thing I'd do differently next time is use way more onion. We loved this dish - served it over rice. My family thinks it would also make good hot sandwiches!

Followed almost exactly (except simmered a lot longer) and it was spectacular. Flavourful and felt like a majorly indulgent treat when it wasn’t really (also used a tad less cheese to make it lower calorie.)

Excellent!  I substituted a can of Campbell’s French onion soup and a few splashes of sherry for the beef broth.

Absolutely delicious! 

I cooked up some fresh tortellini to serve with the left overs and it made for a very delicious lunch the next day.

Super! I cooked a little longer to thicken broth and would add extra onion next time but sooo satisfying! Cozy but also very rich and impressive to make for a group!

At the suggesting of others, I added a little sherry to deglaze the pan before adding the broth and onions. Doubled the onion and garlic because I used 2 huge chicken beasts. Turned out beautifully but I thought the taste was just ok. My husband loved it and had seconds.

I make this quite often and I use chicken thighs, it always a hit..

Very good. I added a few carrots to mine to jazz it up just a bit. I didn't have any Gru'eye cheese so just added a little Colby. I think it would be much better without cheese I also made Jasmine rice. I will certainly will make this again.

I just made this French Onion Chicken dish tonite. It was delicious and so easy to make. I used Mozzarella cheese and added alittle more flour to make the sauce alittle more gravy-like... i put it over noodles and it was absolutely amazing!

It was very delicious. I cut the amount of thyme in half and in my opinion it still tasted a bit strong. I added xtra broth for extra gravy and smothered French fries. Yum.

Loved it, so good. Served over mashed potatoes. Will definitely make it again. Great recipe, thank you.

Made this tonight, exactly as recipe reads, but added some deep red wine for some of the broth. Served over butter and parsley egg noodles - this was a huge hit with my family

Amazing! Granted, I ran out of beef bouillon, so had to use chicken-it was wonderful! Paired with cheesy jalapeño bread and a salad. Delish!

Delicious! I used more onion and less thyme. It’s a new favorite dish.

New comfort food!  Served with garlic mashed potatoes and it was a really good meal.

Absolutely delicious!!! Easy to make. I used swiss and gouda cheese as I forgot to get the gruyere cheese. So yummy

It was easy, but it was a tad odd.  Seemed a bit slimy.  Definitely need side dishes as it is basically chicken onions and cheese.

https://streaming.hearstdigitalstudios.com/24bf3190-9903-4bfb-8ae0-26c9a24fe986/video_rover_16x9_1080p_hd_1543599877_94360.mp4

French Onion Chicken Tastes Just Like The Soup

This French Onion Chicken Bake is so easy to make and lip smacking delicious-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella. 

Author: thepounddropper.com

French Onion Chicken Bake

(4 oz.) chicken breasts, raw

paprika

garlic powder

salt

Tbsp Land o’Lakes light butter made with canola oil

yellow onion, peeled & sliced

(10 oz.) can French onion soup

fat free

Preheat oven to 350 degrees.

In a skillet pan ( or cast iron...

In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.

When onions become soft, place onions on a...

When onions become soft, place onions on a plate and set aside.

Using the same skillet, spray the skillet with...

Using the same skillet, spray the skillet with non stick cooking spray.

Season each chicken breast with paprika, garlic powder,...

Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.

Cook for 5-7 minutes on medium high, on...

Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.

Add onions back into the skillet with the...

Add onions back into the skillet with the chicken breasts.

Pour in the can of French onion soup....

Pour in the can of French onion soup. Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.  

If using a cast iron skillet pan top...

If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.) 

Place skillet or baking dish in preheated oven.

Cook for 10-15 minutes or until bubbly.

https://mediavine-res.cloudinary.com/video/upload/tbp2vmoacjazyflxg9sj.mp4

This French Onion Chicken Bake is so easy to make and lip smacking delicous-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella.

If you love Sour Cream &amp; Onion potato chips, you’ll love this Crispy Baked Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!

Sour Cream & Onion Crispy Baked Chicken

sour cream

lemon

O Organics® french-fried onions

Salt and pepper (to taste)

Tablespoons lemon juice (1 lemon)

chives

Chives

Lemon Wedges

Sour Cream Sauce

In a large baking dish, combine the sour cream and lemon juice, and season with salt and pepper. Place the chicken breast pieces in the dish and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight.

Preheat oven to 425 degrees (convection preferred). Place a large wire rack over a large baking sheet lined with tin foil.

Pulse the fried onions in a food processor until coarse crumbs form. Alternatively, you can crush the onions in a large plastic zip-top bag.

Remove the chicken breasts from the sour cream mixture and coat the pieces thoroughly with the onions.

Arrange the coated chicken on the wire rack.

Bake in preheated oven, about 18-20 minutes, until golden brown and cooked through (center of thickest part should register 165-degrees on an instant read thermometer).

Serve chicken with a side of sour cream sauce and garnished with chives and lemon wedges.

https://embed.mediavine.com/videos/iWkFQNBHt

If you love Sour Cream & Onion potato chips, you’ll love this Crispy Baked Chicken recipe! Chicken breasts are coated with sour cream, then covered in crushed fried onions. Serve it all up with a lemon-chive sour cream sauce and you are in heaven!

Crispy Sour Cream & Onion Chicken

Think of this as a lighter and quick version of French onion chicken! This easy skillet chicken recipe with loads of caramelized onion will blow your mind! Make every use of the delicious onion juice by serving this chicken over plain rice or your grain of choice. It&#039;s also delicious with pita or your favorite bread to wipe the juice!

Skillet Onion Chicken Recipe

Extra virgin olive oil

chicken thighs (bone-in, skin removed)

chicken broth

Salt (to taste)

Cook the onions. Heat about 2 to 3 tablespoons extra virgin olive oil in a large cast iron skillet or pan over medium-high heat. Add the sliced onions and season well with kosher salt.  Sauté the onions, stirring often until they collapse and release their juices turning a beautiful deep golden brown in color, about 10 to 15 minutes (cover the pan to speed up the cooking time, if you like).  Manage the heat to make sure the onions soften and caramelize without burning.

In the meantime, season the chicken on both sides with kosher salt.

Once the onions are nicely caramelized, push them to the edges of the pan. Add the chicken (meaty side down first) to the pan and sear on both sides until golden brown. Do not cover the pan this time. (If the onions are in the way, you can move them around and add them on top of the chicken so that there is enough room in the pan for the chicken to brown well).

Once the chicken is nicely browned, add in the broth or water (you should have some juices in the pan from the chicken and the onions. Start with 1/4 cup of liquid and add more if needed to form a sauce).

Cover the pan and cook for about 25 to 30 minutes or until the chicken is fully cooked through and a meat thermometer inserted in the center of the chicken reads 165 degrees F.  Serve over rice or with pita bread (the bread with the onion sauce is delish!)

https://content.jwplatform.com/videos/bHie8dVw.mp4

EASY ONION CHICKEN-HORIZONTAL-TMD.mp4

We’re embracing gal-entine’s day and inviting all of our closest girlfriends over for an indulgent feast, starring this cheesy, savory indulgent French onion chicken.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/French-Onion-Chicken-13.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1611331222&s=8d4b13a437e27ee30eab358649fdfdce

16x9

lbs chicken thighs, bone-in skin-on (at least 6 thighs)

olive oil, divided

onions,

tbsp butter

tsp nutmeg

bay leaf

garlic

dry white wine (like Sauvignon Blanc)

Beef Stock

oz Gruyère or Comté cheese, grated

https://images.themodernproper.com/billowy-turkey/production/posts/2020/French-Onion-Chicken-13.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1611331222&s=cd4c3516e1616a9542c7ce907ea15293

https://images.themodernproper.com/billowy-turkey/production/posts/2020/French-Onion-Chicken-13.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1611331222&s=76968e09fdc118b2b226959a7e61c34e

Preheat oven to 375.Season the chicken with 1 teaspoon of the salt and ½ teaspoon of the black pepper

Heat 1 tablespoon of olive oil in a large skillet over medium, high heat

Add in chicken, skin side down, and cook, undisturbed until browned about 5-7 minutes

Turn chicken and repeat on other side for about 5 minutes

Remove chicken from pan and set aside.In the same pan add in remaining olive oil and reduce heat to medium/low

Remove the lid and continue to cook the onions, stirring often, until a nice golden brown color is achieved

The caramelization process should take about 25 minutes, don’t rush it.Once the onions are caramel in color add butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper

Stir and cook for 3 more minutes.Increase heat to high and add wine

Bring to a boil and cook until reduced by half, about 3-5 minutes.Add beef stock, bring to a simmer and cook for an additional 10 minutes.Remove thyme and bay leaf and add chicken back into the onions

Bake uncovered on center rack of preheated oven for 15 minutes.Sprinkle chicken with cheese and place back in the oven under the broiler

Watch carefully so your cheese doesn’t burn

**Serve immediately with crusty bread and maybe even mashed potatoes.Note: This recipe works just as well with boneless skinless thighs and breasts if that is your preference.

This is a new staple in our house!!! We love your recipes :)

Superb!  I’m making this for the 3rd time. It’s a relatively simple recipe but tastes fancy enough for company!  Thank you for sharing it!

A little labor intensive, but totally worth it.  The chicken was tender and juicy and the onions were rich and delicious.  This one will go into my rotation!

I never write reviews, but this was amazing. So delicious and easy! I made it with polenta and will definitely be making it again. Thank you!

This was a wonderful dinner! Served it with broiled broccoli. Nice rich flavors. 
Took the full time but was simple. I helped my 13 year old make it as a cooking lesson. (one of our first)

Great recipe!  Fairly simple.  I add mushrooms, green onions, & shallots while Carmelizing onions.  I serve with rice & sauce from chicken, really good!  Thank u!

This CROCKPOT FRENCH ONION CHICKEN AND RICE is a super easy dinner recipe the entire family will love. A simple blend of onions, onion soup, rice, broth, chicken and cheese.

CROCKPOT FRENCH ONION CHICKEN AND RICE

yellow onion, sliced

French Onion Soup

rice (uncooked)

(2-ounce) packet Lipton Onion Soup mix

mozzarella cheese, shredded

provolone cheese, shredded

Fried Onions

Coat the inside of the crockpot with cooking...

Coat the inside of the crockpot with cooking spray.

Place the chicken in the bottom of the...

Place the chicken in the bottom of the crockpot, followed by the remaining ingredients – except for the cheeses and fried onions.

Stir gently to combine, cover, and cook on...

Stir gently to combine, cover, and cook on low for 5-6 hours or on high for 2-3 hours.

Add the shredded cheeses and fried onions, cover,...

Add the shredded cheeses and fried onions, cover, and cook for an additional 15-20 minutes, or until the cheeses have melted.

This French Onion Chicken is a simple yet crave-worthy dinner that’s made in one skillet! Tender chicken breasts are covered in a rich gravy with caramelized onions, then piled with Gruyere and baked to form a perfectly melty, cheesy layer on top.

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The most viewed french onion chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet French Onion Chicken

French Onion Chicken Skillet

French Onion Chicken

French Onion Chicken

French Onion Chicken Bake

Sour Cream & Onion Crispy Baked Chi...

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The most viewed french onion chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine