Description

French Onion Chicken transforms classic French onion soup flavors into a delicious one-pan dinner. Juicy chicken breasts topped with deeply caramelized onions, rich onion-broth sauce, and melty Gruyère cheese create a comforting, elegant meal that’s as cozy as it is impressive.

Ingredients

4 boneless, skinless chicken breasts
2–3 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
½ cup beef broth (or low-sodium beef broth)
1 tbsp Dijon mustard
¼ cup dry sherry or white wine (optional)
Fresh thyme sprigs (plus extra for garnish)
1½ cups Gruyère cheese, grated
Salt & freshly ground black pepper, to taste

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Instructions

Preheat oven to 375°F (190°C).
In a large oven-safe skillet, melt butter with olive oil over medium-low heat. Add onions and a pinch of salt. Cook for 25–30 minutes, stirring frequently, until onions are deeply caramelized. Add thyme during the last 5 minutes.
Meanwhile, pat chicken dry and season both sides with salt and pepper.
Push onions to the side of the pan, increase heat to medium-high, and sear chicken for 4–5 minutes per side until golden. Remove chicken and set aside.
If using, add sherry/white wine to deglaze the pan, scraping up browned bits. Stir in Dijon mustard and beef broth and simmer until sauce thickens slightly, about 2–3 minutes.
Return chicken to the pan, nestling into the onion sauce. Top each breast with a generous layer of caramelized onions and sprinkle evenly with Gruyère cheese.
Transfer skillet to preheated oven and bake 15–20 minutes, until chicken reaches 165°F and cheese is melted and golden. For extra browning, broil for 1–2 minutes.
Remove from oven, garnish with fresh thyme, and let rest a few minutes before serving.

Notes

Swap chicken thighs for juicier results—adjust cooking time accordingly.
Dairy-free option: use olive oil for onions and plant-based cheese alternative.
Oven-safe skillet required; otherwise, transfer ingredients to baking dish before broiling cheese.
Make-ahead: caramelize onions and prepare sauce up to a day ahead, then assemble and bake before serving.