Description

French Onion Chicken is a savory and comforting dish combining tender, thinly pounded chicken breasts with a rich caramelized onion sauce topped with melted cheese. The chicken is seasoned, dredged in a Parmesan-flour mixture, seared to perfection, and then baked in a flavorful sauce made from caramelized onions, herbs, garlic, and wine. The result is a golden, bubbly, and cheesy main course perfect for family dinners or special occasions.

Ingredients

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Chicken

2 large boneless, skinless chicken breasts
Salt
Black 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 (about 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 (such as Chardonnay or Pinot Grigio)
2 Tablespoons flour
1 cup beef broth
1 cup chicken broth
1 beef bouillon cube
2 cups shredded mozzarella cheese (or provolone or gruyere)

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Instructions

Prepare the Chicken: Cut the chicken into 2-3 thinner slices and place between plastic wrap. Pound it to about ¼ inch thickness using the textured side of a meat tenderizer for speed. Pat dry, then season each side with salt, pepper, garlic powder, and Italian seasoning. Mix flour and Parmesan cheese, then dredge the chicken in this mixture.
Sear the Chicken: Heat 3 tablespoons olive oil and 1 tablespoon butter over medium-high heat in a large skillet. Sear chicken slices for about 3 minutes per side until golden crust forms. Adjust heat as needed, adding oil if required. Remove chicken and tent with foil; it will finish cooking in the oven if not fully done.
Caramelize the Onions: Slice onions evenly about ¼ inch thick. In the same skillet, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Scrape up browned bits from the chicken (fond) for flavor. Add onions and toss to coat, soften for 5 minutes. Add soy sauce, rosemary, thyme, and sage. Cover, reduce heat to low, and cook 30 minutes, stirring occasionally. Remove cover, increase heat to medium, and cook 10 more minutes stirring frequently.
Make the Sauce: Preheat oven to 475 degrees Fahrenheit. Add minced garlic and white wine to the skillet, cooking uncovered until wine reduces nearly completely, about 10 minutes. Sprinkle flour over the onions and toss to coat, cooking 1-2 minutes to eliminate raw flavor. Add chicken broth, beef broth, and crumble in beef bouillon cube. Bring to a gentle boil over medium-high heat and let thicken for 3-5 minutes. Remove skillet from heat.
Bake: If the skillet is oven-safe, use it directly; otherwise, transfer contents to an oven-safe casserole dish. Place chicken slices back into the sauce and top with shredded cheese. Bake at 475 degrees for 15-20 minutes until cheese is bubbly and browned. Remove from oven, garnish with fresh thyme if desired, and serve hot.

Notes

Soy sauce adds umami without an overpowering taste, enriching the sauce flavors.
Cheese options like mozzarella, provolone, Swiss, or gruyere work well for topping.
If white wine is unavailable, chicken broth can be substituted.
Use low sodium broth, soy sauce, and control butter quantity for a lower salt version; beef bouillon can be omitted but adds richness.
Pounding chicken thin helps it cook evenly and remain tender.
Optional: Gravy Master can be added to deepen sauce color without changing flavor significantly.
This recipe appears in The Cozy Cookbook on page 116.
Try pairing with French Onion Pasta for a themed meal.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 110 mg