Description
French Onion Chicken is a flavorful dish featuring tenderized chicken breasts seared to a golden crust, topped with caramelized onions and melted cheese, then baked to bubbly perfection. This recipe combines the rich, savory notes of classic French onion soup with a hearty chicken main course, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
- ½ tablespoon garlic powder
- ½ cup flour
- ¼ cup Parmesan cheese, shredded
- 3 tablespoons olive oil
- 1 tablespoon butter (salted or unsalted)
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 yellow onions (about 1.5 lbs.), sliced ¼ inch thick
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 3 cloves garlic, minced
- ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
- 2 tablespoons flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 2 cups mozzarella cheese (Provolone or Gruyere can be used as alternatives)
Instructions
- Prepare the Chicken: Cut the chicken breasts into 2-3 thinner slices each. Place the slices between two sheets of saran wrap and pound them to approximately ¼ inch thickness using a meat tenderizer. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese on a plate and dredge each chicken slice thoroughly.
- Sear the Chicken: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken slices for about 3 minutes on each side until a golden crust forms, adjusting heat as needed to prevent burning. Add more olive oil if the pan becomes too dry. Remove the chicken and tent with foil to keep warm; the chicken will finish cooking in the oven.
- Caramelize the Onions: In the same skillet, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Use a silicone spatula to scrape and loosen the browned bits (fond) from the bottom of the pan. Add the sliced onions and toss them to coat with the fat. Cook for 5 minutes until softened. Add soy sauce, rosemary, thyme, and sage, then cover and reduce heat to low. Cook the onions for 30 minutes, stirring occasionally. Remove the lid, increase heat to medium, and cook for an additional 10 minutes, stirring frequently, until the onions are deeply caramelized.
- Make the Sauce: Preheat the oven to 475 degrees Fahrenheit. Add the minced garlic and white wine to the skillet with the onions. Cook uncovered until the wine is nearly evaporated, about 10 minutes. Sprinkle flour over the onions and stir to coat evenly. Cook for 1-2 minutes until the raw flour smell disappears. Stir in chicken broth, beef broth, and crumble the beef bouillon cube into the sauce. Increase heat to medium-high and bring to a gentle boil, allowing the sauce to thicken and reduce for 3-5 minutes. Remove from heat.
- Bake the Dish: If necessary, transfer the onion and sauce mixture to an oven-safe casserole dish or use the same oven-safe skillet. Place the seared chicken slices back into the skillet over the onion sauce. Top the chicken evenly with the shredded mozzarella cheese. Bake in the preheated oven at 475 degrees for 15-20 minutes until the cheese is bubbly and golden brown. Remove from oven, garnish with fresh thyme, and serve immediately.
Notes
- The soy sauce in this recipe adds subtle umami flavor without a strong soy taste.
- Mozzarella, Provolone, Swiss, or Gruyere cheeses all work well as toppings.
- White wine can be substituted with chicken broth if preferred.
- Use low sodium broth, soy sauce, and butter to control the salt content, or omit the beef bouillon for a lighter sauce.
- Thinly pounding the chicken ensures even cooking and tender texture.
- Adding Gravy Master can deepen the sauce’s color but is optional.
- This recipe is featured in The Cozy Cookbook on page 116.
- Try pairing this dish with French Onion Pasta for a complementary meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
