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 or buttered noodles and green beans for a complete meal that your family will love!
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.
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.
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.
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.
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.
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, Swiss, 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.
- Gravy Master can be added to the sauce for a darker color, though it’s totally optional.
- This recipe is in The Cozy Cookbook on page 116!
- Be sure to try my French Onion Pasta recipe next!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the 3.5 quart skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired.
- Meat Tenderizer. Essential for this recipe!
- Kitchen Tongs– Makes it easy to handle the chicken when searing.
- Silicone Spatula– Makes it easy to scrape up any brown bits left in the pan and incorporate them into the sauce for more flavor.
- Meat Thermometer– The chicken is ready to serve when it’s reached 165°.
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French Onion Chicken
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, shredded
- 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 dried rosemary
- 1 teaspoon dried 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 and 1 Tbsp. butter 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
- The soy sauce in this recipe can't be tasted but adds umami and enhances the other flavors in this dish.
- Mozzarella, Provolone, Swiss, 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.
- Gravy Master can be added to the sauce for a darker color, though it's totally optional.
- This recipe is in The Cozy Cookbook on page 116!
- Be sure to try my French Onion Pasta recipe next!
My husband wants this as his birthday meal 😂
Oh my gosh that is amazing!!! I love it!!
I used chicken tenders and baked it in a casserole dish. My family loved it. Always looking for new ways to use chicken, will definitely be adding this to our dinner rotation.
I’m so happy your family loved it! I’ve been making this one for years and love when my husband requests it. Thanks so much for taking the time to leave a review!🩷
I can’t say enough good things about this recipe! It was so very good and we’ll definitely be making it again. Any time I try a new recipe, I follow it exactly as written and then make notes on what I would do differently the next time. No notes on this one, as I wouldn’t change a thing. So, so, good! I’ve already sent the link to several friends and encouraged them to try it. Thank you for putting this recipe together!
I’m so happy you enjoyed it as it Troy! I love the rich flavor of this one. Thanks so much for taking the time to leave a review!❤️
This is my TOP favorite thing from Cozy Cook (I say that about a lot of your recipes haha) but seriously, it smells amazing when simmering. Made this for a dinner party and our guests all asked for the recipe the next day. It is absolute perfection!!!
You’re the best Alexandra, I’m so happy your guests liked it so much! Such a rich flavor and unique. Thanks so much for the review🩷
Made this for dinner tonight and had it over smashed potatoes! Super good, however a little time consuming!
Happy to hear you enjoyed it Cait! Thanks so much for the great review!💖
If it tastes as great as it smells I can’t wait
Perfect!! I think you’re going to LOVE it!! -Stephanie 🙂
Hi Steph, am in UK, is chicken/beef broth, what we call ‘stock’.
Usually comes in the form of small cubes to which you add (boiling) water?
Best Regards
Rich
Hi Richard! You can certainly use the cubes and add boiling water to create the stock/broth. (I use Better than Bouillon which is a similar concept but it’s more of a paste than a cube). Broth/stock is also sold in cartons and cans here. But you’ll be good using the cubes!
Phenomenal recipe. My stepdaughter has been away for the summer and her first request was this chicken. Making it now!
I’m flattered Dawn, That’s so sweet she’s looking forward to this. Thanks so much for the great comments and review!💖
I love this recipe so much! Been using it for a couple years and it’s out of this world. My small children who are super picky love it!!! Tonight I’m going to switch it up and try it with pork. Wish me luck!
Good luck Merissa, you’ll have to let me know how it goes with the pork!💖
You are really very good! Your recipes are simple to follow, with storecupboard ingredients , and super delicious!
Thanks so much! You’re support is amazing and so appreciated. Thanks for taking the time to leave a review!💖
Quite possibly the best chicken dish I’ve ever eaten! The onion gravy is flavorful beyond belief!
That makes me so happy Phyllis, thanks so much for taking the time to leave a review!💗