Description

French Onion Chicken transforms the beloved flavors of French onion soup into a one-pan dinner. Juicy chicken breasts are topped with deeply caramelized onions, a savory onion-broth sauce, and melted Gruyère cheese, creating a comforting yet elegant meal that’s perfect for weeknight dinners or entertaining.

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 often, until onions are deeply caramelized. Add thyme during the last 5 minutes.
Meanwhile, pat chicken dry and season with salt and pepper.
Push onions to one side, increase heat to medium-high, and sear chicken for 4–5 minutes per side until golden. Remove chicken and set aside.
If using, pour in sherry/white wine to deglaze the pan, scraping up browned bits. Stir in Dijon mustard and beef broth, simmering until the sauce thickens slightly, about 2–3 minutes.
Return chicken to the pan, nestling it into the onion sauce. Top each breast with caramelized onions and a sprinkle of Gruyère cheese.
Transfer skillet to the oven and bake for 15–20 minutes, until chicken reaches 165°F and cheese is melted and golden. For a deeper crust, optionally broil for 1–2 minutes.
Remove from oven, garnish with fresh thyme, and let rest for a few minutes before serving.

Notes

Use chicken thighs instead of breasts for more juiciness—adjust cook time accordingly.
To make dairy-free, sauté onions in olive oil and use a plant-based cheese alternative.
Ensure skillet is oven-safe; otherwise, transfer contents to a baking dish before broiling.
You can caramelize the onions and prep sauce a day ahead—just assemble and bake before serving.