The Cozy Cook

French Onion Chicken

This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese. Serve this with mashed potatoes and green beans for a complete meal that your family will love!

A spoon scooping up French Onion Chicken from a skillet with melted cheese on top.

French Onion Chicken

Wait until you taste the gourmet flavors in this recipe. This is one dinner that might take a little bit longer than most recipes do, but the end result is so worth it.

It’s really just a matter of allowing the onions to sufficiently caramelize, just like you would with French Onion Soup. I actually like that I can measure out my other ingredients or prepare a side dish while the onions are busy caramelizing.

It’s definitely not a stressful or fast-paced meal to prepare, which is kind of nice. A good meal for a leisurely Sunday.

Check out how I make this, my pro tips, tools for this recipe, and MORE below:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thin.

Sprinkle with seasoning and dredge in flour/Parmesan mixture. Sear in oil in batches until golden brown, about 3 minutes/side. Set aside.

Chicken breasts before and after searing.

Heat olive oil and butter in the same skillet and use a silicone spatula to “clean” the fond on the bottom of the pot, this will add more flavor to the sauce. Add sliced onions.

Adding butter and sliced onions to a skillet to make the sauce for French Onion Chicken.

Soften the onions over medium heat for 5 minutes, tossing to coat in the butter. Add soy sauce and seasoning. Reduce heat to low and cover. Cook for 30 minutes, stirring occasionally. Remove cover and increase heat to medium. Cook for 10 more minutes. Add white wine and garlic. 

Caramelizing onions in a skillet to make French Onion Chicken.

Cook uncovered, until the wine has almost completely reduced, about 10 minutes. Add flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste.

Add chicken broth, beef broth, and beef bouillon. Bring to a gentle boil and let it reduce and thicken, about 3-5 minutes. Remove from heat.

Making sauce for French Onion Chicken with caramelized onions and beef broth.

Add chicken and any juices back to the skillet. Top with cheese. Bake at 475° for 15-20 minutes, until the top begins to brown and bubble. Remove from heat. Garnish with thyme and serve with mashed potatoes.

French Onion Chicken topped with cheese before and after broiling.

Pro Tips

  • The soy sauce in this recipe can’t be tasted but adds umami and enhances the other flavors in this dish.
  • Mozzarella, Provolone, or Gruyere make great cheese toppings.
  • Chicken broth can be used instead of white wine if needed. 
  • Low Sodium Broth, soy sauce, and butter can be used to control the salt in this recipe. The beef bouillon can be omitted as well, but it does add a bit of rich flavor that makes the sauce similar to a gravy.
  • Chicken plumps up more when cooked so be sure to pound it thin.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A plate with French Onion Chicken with mashed potatoes and green beans.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

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French Onion Chicken

5 from 4 votes
This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • Salt/Pepper
  • 1 Tablespoon Italian seasoning
  • ½ Tablespoon Garlic Powder
  • ½ cup flour
  • ¼ cup Parmesan cheese, finely grated
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter, salted or unsalted

Sauce

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 3 yellow onions, equal to 1.5 lbs.
  • 1 Tablespoon low sodium soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • ¼ teaspoon ground sage
  • 3 cloves garlic, minced
  • ½ cup dry white wine, like chardonnay or pinot grigio
  • 2 Tablespoons flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 beef bouillon
  • 2 cups mozzarella cheese, provolone or gruyere are great too

Instructions

Prepare the Chicken

  • Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes this go a bit more quickly.)
  • Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in it.
  • Heat 3 Tbsp. oil over medium-high heat. Sear the chicken for about 3 minutes/side, until a nice golden crust has developed. PRO TIP: Adjust heat as needed throughout the searing process, turning down slightly if it gets too hot, and back up again if needed. Add a little additional olive oil if/as needed.
  • Set the chicken aside and tent with foil. If it’s not cooked all the way through, it will finish cooking in the oven.

Caramelize the Onions

  • Slice the onions to even ¼ inch slices. (Not too thin as they reduce in size during cooking.)
  • Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone spatula to clean the chicken remnants (called “fond”) from the bottom of the skillet, this will add more flavor to the sauce.
  • Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage.
  • Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
  • Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Make the Sauce

  • Preheat oven to 475 degrees.
  • Add the garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
  • Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.
  • Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove from heat.

Bake

  • (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I always use a large, oven-safe skillet for this recipe to make it easy to transfer from the stovetop to the oven.)
  • Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20 minutes, until the top begins to brown and bubble.
  • Remove from the oven and garnish with fresh thyme. Serve!

Notes

Chicken broth can be used instead of white wine if needed.

Low Sodium Broth, soy sauce, and butter can be used to control the salt in this recipe. The beef bouillon can be omitted as well, but it does add a bit of rich flavor that makes the sauce similar to a gravy.

Kitchen Bouquet Browning and Seasoning Sauce is an optional addition, 2-3 drops will give the sauce a richer, darker color.

If your pan has any black spots from cooking the chicken, you can give that a rough wipe before making the sauce, but brown remnants add a lot of flavor. Adjust heat during searing as needed to control the temperature.

You can measure out all of the ingredients that come after the onions while the onions are cooking. This is also a great time to prepare a side dish of mashed potatoes or cheesy scalloped potatoes.

Nutrition facts includes all of the flour dredge ingredients but it's likely that there will be some left on the plate.

The chicken is ready to serve when it's reached 165°.

Nutrition

Calories: 604kcal, Carbohydrates: 28g, Protein: 31g, Fat: 39g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1122mg, Potassium: 549mg, Fiber: 3g, Sugar: 5g, Vitamin A: 756IU, Vitamin C: 12mg, Calcium: 422mg, Iron: 3mg

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Recipe Rating




15 comments on “French Onion Chicken”

  1. We love your zucchini soup recipe and cannot wait to try this. I will let you know tomorrow how it goes!

  2. Luv your recipes!

    I think there is an error in the column for French Onion Chicken.
    The description:
    Broil at 475° for 15-20 minutes (!)
    vs
    The recipe:
    Bake at 475 for 15-20 minutes 🙂

    Also – what type pan? I wouldn’t feel comfortable putting a non-stick Pan in oven at 475.

    Do you ever recommend using a meat thermometer? I find many friends overcook chicken and on the other hand hope they don’t undercook it. 
     

    • Hi Maura! I’m so glad that you enjoy my recipes! Great catch on the broil vs. bake- it should say “bake” in both places and I’ve corrected it! The nonstick oven-safe skillet that I link out to in the recipe is oven safe up to 550 degrees but of course if you are unsure, I would recommend transferring to a casserole dish prior to baking. (Notation added for that as well!) Finally, I find myself often recommending a meat thermometer in several recipes but didn’t in this case as sometimes I try not to include too much information, but I’ve just added it to indicate that chicken is safe to serve at 165 degrees 🙂

  3. This recipe is soooo delicious!!! I’ve shared this recipe with most everyone I know! All are in agreement- YYUUUMM!! The flavor is supreme! Thank you for sharing this with us! 

  4. The family loved it! This has the best flavor! I took my time caramelizing the onions and it was definitely worth it. I have family visiting from out of state in a couple of weeks and this might be what I make them. Thanks so much for sharing!

    • Hey Ellen! I am so happy to hear that you enjoyed it and plan on making it again for the family! It’s a great meal for company! 🙂 -Stephanie

  5. Was looking for a different chicken recipe and was so happy to find this one! This is totally unique and delicious!

  6. This sounds delicious, I am going to make this tomorrow. I have cooked lots of your recipes as I saved them on my tablet and all are delicious. Thank you so much. 😀😀

    • Hey Bryan! You totally made my day! I’m so glad that you’ll be trying this tomorrow, I think we’ve got another winner on our hands! Thanks so much for your comment today! -Stephanie

  7. OMGoodness, what an EXCELLENT recipe – I love onions and was getting Chicken bored, so this recipe covered and cured both. I can’t wait to serve it to my 2 boys (37 & 39 yrs old) next time they visit & who also love this type of recipe.

    Thank you – this is on a regular in my menu box

    • Hey Connie! You know what? I sensed the chicken boredom! haha!! (Probably because I have the same situation going on over here!)- I’m so glad that you are excited to make this recipe, especially for your 2 boys! Thank you so much for taking the time to stop over and share your excitement, it made ME excited! 🙂 Have a wonderful day and enjoy this recipe! -Stephanie

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