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French Onion Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Description

This French Onion Chicken recipe combines tender boneless, skinless chicken breasts with a flavorful caramelized onion sauce, infused with garlic, thyme, and rich broths. Topped with melted Gruyère and mozzarella cheese, this dish offers an irresistible twist on classic French onion flavors in a satisfying and elegant chicken entrée.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Onion Sauce

  • 2 tablespoons butter
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar (optional)

Cheese Topping

  • 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, dried thyme, garlic powder, and onion powder to ensure the chicken is flavorful.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
  3. Caramelize the Onions: In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté, stirring occasionally, until they turn soft and golden brown, about 10-15 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Deglaze and Make Sauce: Pour in the beef broth and chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in Worcestershire sauce, balsamic vinegar, dried thyme, and sugar (if using). Let the sauce simmer until it slightly reduces and thickens, about 5 minutes.
  5. Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, nestling them into the onion sauce. Spoon some onions and sauce over the chicken to coat evenly.
  6. Add Cheese and Melt: Sprinkle the shredded Gruyère and mozzarella cheese evenly over each chicken breast. Cover the skillet with a lid and reduce the heat to low, allowing the cheese to melt and the chicken to finish cooking through, about 5-7 minutes. Alternatively, you can transfer the skillet to a preheated oven at 375°F (190°C) to melt the cheese and finish cooking more evenly.
  7. Serve: Once the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 165°F/74°C), remove from heat. Serve immediately, spooning extra caramelized onions and sauce over the top for maximum flavor.

Notes

  • Do not skip searing the chicken; it adds flavor and helps lock in moisture.
  • Sugar in the onion sauce is optional; it helps balance acidity and deepen caramelization.
  • You can substitute Gruyère with Swiss cheese if needed.
  • Use a skillet safe for the oven if finishing the cheese melt in the oven.
  • Leftovers store well in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/french-onion-chicken-recipe-3/