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french onion chicken recipe
- Total Time: 95 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This French onion chicken recipe transforms the classic soup flavors into a simple, single-skillet main course. Featuring a rich, smoky onion base and melted Gruyère cheese, it’s a hearty and easy meal perfect for weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 1.3–1.5 lbs total)
- 3 large yellow onions, thinly sliced
- 1 head garlic
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1 tablespoon light brown sugar
- 1 tablespoon balsamic vinegar
- 1.5 cups low-sodium vegetable broth
- 5 ounces shredded Gruyère cheese
- 2 tablespoons freshly grated Parmesan cheese
- 5 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Roasted Garlic: Preheat oven to 400°F (200°C). Drizzle 1 teaspoon olive oil over the top-sliced garlic head, wrap in foil, and roast for 30-35 minutes until soft. Squeeze out cloves and mash into a paste.
- Sear Chicken Breasts: Season chicken breasts generously with salt and pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Caramelize Onions: Reduce heat to medium-low. Add remaining olive oil and butter to the skillet. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-35 minutes until onions are deeply caramelized, jammy, and significantly reduced in volume.
- Finish Onion Jam Base: Stir in mashed roasted garlic paste, smoked paprika, and light brown sugar. Cook for 2-3 minutes until fragrant. Deglaze the pan with balsamic vinegar, scraping up browned bits. Pour in vegetable broth and simmer for 5 minutes to slightly reduce and combine flavors. Adjust seasoning to taste.
- Bake with Cheese: Return seared chicken breasts to the skillet, nestling them into the onion jam. Spoon jam over each breast and arrange fresh thyme sprigs on top. Cover generously with shredded Gruyère and sprinkle with Parmesan cheese.
- Final Bake and Rest: Bake at 400°F for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes. Let rest for 5-10 minutes before serving.
Notes
For the best flavor, do not rush the onion caramelization; cooking over low heat for 25-35 minutes is essential for truly jammy onions. If the onions start to stick and burn before fully caramelizing, add a tablespoon of vegetable broth or water to deglaze the pan. If making a larger batch, split onions between two pans to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: main course
- Method: skillet
- Cuisine: french
Nutrition
- Serving Size: 1 breast
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg