French Onion Chicken is a twist on the classic soup. Tender chicken breast braised in a French onion gravy, topped with melty cheese for the ultimate dinner.
French Onion Chicken Recipe
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We love quick weeknight meals that are not only fast but also delicious! This French onion chicken is so easy to make and comes together in one pan. It is a restaurant quality dinner you are sure to love.
What is French Onion Chicken?
French Onion chicken is a one pan meal inspired by French Onion soup. This dish features a savory onion gravy that is seasoned with rosemary and garlic. Chicken breast is seasoned and pan fried to perfection. The chicken is braised in the onion gravy and topped with cheese (either Swiss, Provolone, Gruyere or Mozzarella).
What to Serve with French Onion Chicken
- Olive Garden Salad Copycat
- Olive Garden Breadsticks Copycat
- Jalapeno Cheddar Corn Bread
- Broccoli Cheddar Twice Baked Potatoes
- Yellow Rice
- Dill Pickle Chopped Salad
What is in French Onion Chicken?
- Chicken Breast – for this recipe we recommend boneless skinless chicken breast. The chicken is incredibly tender and moist. If preferred you can use boneless skinless chicken thighs.
- Chicken Seasoning – garlic powder, paprika, salt and pepper
- Onions – we can’t have a French onion gravy without onions! Thinly sliced onions are the base of the gravy. We recommend using regular white or yellow cooking onions for this recipe. Try to avoid using an overly sweet onion like Vidalia as the gravy will be too sweet.
- Garlic – cooked into the gravy… and in our books everything is better with garlic!
- Butter and Flour – this combination creates a roux and thickens the gravy.
- Beef Broth – we love the deep colour and flavor that beef broth adds to the gravy. You can also use chicken or vegetable broth if you prefer. For added nutrients use bone both!
- Cheese – French onion soup is traditionally made with Gruyere cheese, however, it is often difficult to find in grocery stores. You can swap the Gruyere for Swiss cheese, provolone or even mozzarella.
How to Make French Onion Chicken
Full Printable Recipe at Bottom of Page
1 In a large oven safe fry pan or skillet, melt the butter on medium heat. Add the onions and sauté, stirring regularly for about 15-20 minutes until the onions are beginning to caramelize and turn golden in color.
2 Add in the garlic and continue cooking until fragrant and the onions are golden brown. Remove from the pan and set aside.
3 Season the chicken on both sides with the garlic powder, paprika, salt and pepper.
4 Add a small amount of oil to the pan. On high heat sear the chicken for 2-3 minutes per side or until browned but not fully cooked through. Once seared, remove the chicken from the pan and place on a plate. Note: the chicken will finish cooking in the sauce while braising in the oven.
5 Reduce the heat on the pan to medium. Return the cooked onions to the pan. Add the flour and stir continuously so the flour does not burn. Once the flour is golden in colour add in the broth. Stir until evenly combined. Season to taste with salt and pepper. Bring sauce to a simmer. Stir in the rosemary (if using).
6 Preheat oven to 350°F.
7 Add the chicken back to the pan in an even layer (i.e. little to no overlap of chicken).
8 Cover the pan with the lid or tin foil and place in the oven to braise for 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F) and fork tender.
9 Add one slice of cheese on top of each chicken breast. Spoon on some sauce and onions on top of the cheese. Broil on low heat for 2-3 minutes or until cheese melts.
Serve the chicken over mashed potatoes, rice, or pasta. Enjoy!
Tips for the Best French Onion Chicken
- One Pan – the great thing about this recipe is that is a one pan meal! To make this recipe using only one pan be sure to use an oven-safe frying pan (for example a cast iron skillet). This way you can make the gravy and chicken in the pan, top the chicken with the cheese and then transfer the pan right to the oven to finish cooking. If you do not have an oven-safe frying pan that is no problem. Use a regular frying pan to prepare the recipe and then you can transfer everything to a casserole dish or baking pan for the baking portion of the recipe.
- Chicken – for the most tender and moist chicken, when pan frying the chicken do not completely cook as it will continue to cook during the braising time. All you need is a nice sear to seal in the juices.
- Onions – caramelized onions are something so special. To achieve the best caramelized onions you need to be patient and cook the onions low and slow until they start to brown. Trust us when we say your patience will pay off and you will be left with the most amazing French onion gravy!
- Cheese – traditional French onion soup is made with Gruyere cheese. However, you can really use any white cheese for this recipe. Get creative and try mozzarella, jalapeno Monterrey Jack for some heat, Havarti for extra creaminess, Swiss or Gouda are also great choices.
FAQs French Onion Chicken
To reheat, microwave in 30 second intervals until warmed through. To reheat in the oven, transfer the leftovers to an oven safe dish, cover with foil and heat at 350*F for about 8-10 minutes or until warmed through. Note: the onion gravy will thicken as it sits in the fridge. Add a splash of water before reheating to thin out the gravy.
You can store leftover chicken in an airtight container up to four days in the fridge.
Yes, you can make ahead up to adding the cheese. Just before serving top with the cheese then broil in the oven to melt the cheese as per recipe instructions.
Yes, you can freeze the chicken breasts in gravy for up to three months in a freezer safe airtight container or Ziploc bag. For best results, freeze without the cheese. Thaw in the fridge overnight, transfer to an oven safe baking dish, top with the cheese and bake at 350*F for 10-15 minutes or until warmed through. Uncover and broil on low for 5 minutes.
For a gluten free recipe use gluten free flour.
Replace butter with oil and use a dairy free cheese.
More Easy Chicken Dinners
- Butter Chicken
- Chicken Marsala
- Bruschetta Chicken
- Creamy Tuscan Chicken
- Chicken Costoletta (Cheesecake Factory Copycat)
- Chicken Romano
- Chicken Milanese
Enjoy!
- Sab
French Onion Chicken
Ingredients
- 4 chicken breast (boneless and skinless)
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoon garlic powder
- 2 tablespoon paprika
- 3 tablespoon butter
- 3 large onions (sliced into rings (yellow or white))
- 3 cloves garlic (finely minced)
- 1 tablespoon oil (as needed)
- 1 cup beef broth (or chicken broth)
- 2 tablespoon flour
- 4 slices white cheese (ex. Swiss, Gruyere, Provolone, Mozzarella)
- 1 teaspoon rosemary (optional, fresh or dried)
Instructions
- In a large oven safe fry pan or skillet, melt the butter on medium heat. Add the onions and sauté, stirring regularly for about 15-20 minutes until the onions are beginning to caramelize and turn golden in color.
- Add in the garlic and continue cooking until fragrant and the onions are golden brown. Remove from the pan and set aside.
- Season the chicken on both sides with the garlic powder, paprika, salt and pepper.
- Add a small amount of oil to the pan. On high heat sear the chicken for 2-3 minutes per side or until browned but not fully cooked through. Once seared, remove the chicken from the pan and place on a plate. Note: the chicken will finish cooking in the sauce while braising in the oven.
- Reduce the heat on the pan to medium. Return the cooked onions to the pan. Add the flour and stir continuously so the flour does not burn. Once the flour is golden in colour add in the broth. Stir until evenly combined. Season to taste with salt and pepper. Bring sauce to a simmer. Stir in the rosemary (if using).
- Preheat oven to 350°F.
- Add the chicken back to the pan in an even layer (i.e. little to no overlap of chicken).
- Cover the pan with the lid or tin foil and place in the oven to braise for 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F) and fork tender.
- Add one slice of cheese on top of each chicken breast. Spoon on some sauce and onions on top of the cheese. Broil on low heat for 2-3 minutes or until cheese melts.
- Serve the chicken over mashed potatoes, rice, or pasta. Enjoy!
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