This easy French onion chicken recipe is the perfect option for hectic weeknights. While it’s fancy enough for company, with just 10 basic ingredients and about 30 minutes of active kitchen time, it’s the fuss-free, crowd-pleasing chicken dinner you need in your back pocket.
French onion flavors are sophisticated but approachable. The sharpness of fresh onions dissolves into a candied sweetness as they caramelize, while creamy gruyere cheese adds a hit of nutty, salty appeal. The chicken breasts stay perfectly moist thanks to a simple braising liquid—it’s truly the perfect dish! For more easy chicken recipes, try my honey garlic chicken, classic roasted chicken, and cozy chicken stew next.
Ingredients
Boneless, skinless chicken breasts — I prefer slicing my own chicken cutlets for better value and more even pieces, but you’re welcome to use pre-sliced cutlets if you prefer.
All-purpose flour, salt, & black pepper — these basic ingredients add seasoning, assist with browning the chicken, and help to thicken the sauce.
Olive oil — no need to use your nice cold-pressed extra-virgin olive oil; an all-purpose olive oil is great. You can also use neutral options like avocado or canola oil if needed.
Salted butter — using butter to brown the onions adds a lovely, rich flavor. If you only have unsalted butter, add a pinch or two of kosher or fine sea salt to the pan with the onions; the salt helps to draw out moisture from the onions and assists in color development.
Yellow onions — generally speaking, yellow onions are the sweetest of the bunch, which means they’re ideal for caramelizing. Red onions will work, though their color will be a bit muddier; shallots will have a similar sweet flavor profile without the additional pigmentation. White onions can be used in a pinch.
Garlic — fresh cloves are always best!
Beef broth — this is a classic ingredient in French onion soup, adding richness and depth. Feel free to use either homemade or store-bought.
Worcestershire sauce — this added a deeply savory, umami flavor to the caramelized onions.
Fresh thyme leaves — another classic French onion soup ingredient. While the fresh leaves are preferred for both a brighter flavor and a prettier appearance, you can use ½ teaspoon of dried thyme leaves instead.
Gruyere or Swiss cheese — a specific variety of Swiss cheese, gruyere is the classic topping choice for this French onion soup-inspired dish. If you have picky eaters in the bunch, mild mozzarella is a good substitute—just be sure to use the kind that comes in a block, not the fresh variety that is packed in water.
How To Make French Onion Chicken
1. Cut through the chicken breasts lengthwise to create 4 evenly sized cutlets. If necessary, use a meat mallet to pound them to an even thickness, about ¾ inch thick. Season the cutlets all over with ½ teaspoon of salt and pepper.
2. Add the flour to a shallow bowl. Dredge the chicken cutlets in the flour, shaking off any excess. Reserve 2 tablespoons of the remaining flour.
3. Meanwhile, heat a 12-inch oven-proof large skillet over medium-high heat. Add the olive oil, then the chicken in a single layer. Cook for 3 minutes per side until lightly golden. Remove the pan from the heat and place the chicken on a plate.
4. Preheat the oven to 400°F. Return the skillet to medium-high heat. Melt the butter, then add the onions and the remaining ½ teaspoon of salt. Cook, stirring frequently, for 10 minutes. Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until the onions are golden brown. (If any onions start to stick, add 1 to 2 tablespoons of beef stock or water to the skillet and scrape them off the bottom.)
5. Add the garlic and sprinkle the reserved 2 tablespoons of flour over top. Stir well to combine and cook for 2 more minutes.
6. Add the beef broth, Worcestershire sauce, and fresh thyme leaves. Stir to combine, scraping the brown bits from the bottom of the pan. Increase the heat to medium to bring the mixture to a simmer.
7. Nestle the chicken cutlets into the onion mixture. Top each piece of chicken with 1 to 2 tablespoons of the onion mixture, then the grated cheese.
8. Place it in the oven and bake for 6 to 8 minutes until the cheese is melted. Sprinkle with fresh thyme leaves and black pepper before serving.
Slicing Your Own Chicken Cutlets
Starting with whole chicken breasts is always my go-to—it’s cheaper than buying pre-sliced cutlets, and it’s easy to do! Purchase thick, boneless, skinless breasts and cut each one lengthwise through the center, starting on the thickest side. Next, use a meat mallet to pound them out to an even thickness.
To make the job a bit easier, try freezing the chicken breasts for about 10-15 minutes before slicing—firming them up helps you make cleaner cuts.
Caramelizing The Onions
When it comes to caramelizing onions, patience is a virtue—this really isn’t something you can rush. Expect to spend about 20 minutes achieving the perfect golden brown color and soft consistency. If your onions aren’t softening within 5 minutes, place a lid on the skillet for 3 to 4 minutes, then stir again. The type of onions you use will affect both how quickly they color and the texture they take on. I personally prefer using sweet onions like Vidalia or Walla Walla onions.
Note that white onions are lower in sugar and have a tendency to maintain more of a “bite” after cooking; as such, I recommend adding about a teaspoon of sugar to the pan to improve caramelization. If your onions are feeling firm after about 20 minutes, just place a lid on the skillet for about 3-4 minutes to steam and soften them before stirring. Repeat as needed until they’re perfectly tender.
What To Serve With French Onion Chicken
First, I recommend you include some kind of carb to help sop up every last drop of the delectable sauce—creamy mashed potatoes, crusty French bread, or fluffy rice pilaf are all excellent options. My boys are big on cheese, so they often request I serve French onion chicken alongside mac & cheese. You can balance the richness with some crisp French green beans on the side, too!
How To Store And Reheat Leftovers
Place any leftover French onion chicken in an airtight container (preferably one that is oven-safe) and store it in the fridge for up to 5 days.
To reheat leftovers, place them in a preheated oven at 325ºF for about 10-13 minutes or until heated through to 165ºF. Alternatively, you can microwave the leftovers but do so with caution—microwaving meat can cause it to become rubbery.
Pro Tips For Making This Recipe
- Stove-top only method: If you don’t feel like turning on the oven, after topping the chicken with the cheese, place a lid on the skillet. Cook over medium-low heat for 5 to 7 minutes until the cheese is melted.
- No meat mallet? No problem. You can use your rolling pin. Note that raw meat and wood cooking implements don’t mix, so if you’re using a wooden rolling pin, I recommend placing the chicken cutlets between pieces of plastic wrap or parchment paper before pounding them.
- To easily strip the leaves from a sprig of thyme, hold the top of the stem with one hand, then use your other hand to pinch the stem just below and pull down, stripping all of the leaves away from the main stem. The thinner, pale green parts of the stem are tender, so don’t fret too much about those; we’re just aiming to remove the woody portions.
- Add white wine. For added flavor, you can replace up to 1/2 cup of the broth with a dry white wine. This elevates the flavor of the onion sauce and is a trick I love to do when serving this dish at a dinner party!
Frequently Asked Questions
Absolutely! Beef broth is traditional in French onion soup, which is why I used it here, but either chicken broth or vegetable broth may be used instead.
Certainly! You’re welcome to use cornstarch, potato starch, or very finely ground rice flour for your dredge and a cornstarch slurry to thicken the sauce.
To make the slurry, slowly whisk together 4 Tablespoons (¼ cup) of starch with ½ cup of either broth or water until fully dissolved and no dry pockets remain. Slowly whisk the slurry into the sauce as needed to achieve your desired consistency, making sure to allow the sauce to cook for a few minutes to thicken and get rid of the raw starch flavor.
Yes! I love freezing this French onion chicken recipe for meal prep. Make sure to allow it to cool completely before transferring it to the freezer-safe container of your choice. I recommend pressing a piece of parchment paper or plastic wrap directly against the surface before sealing it with the lid to help ward off freezer burn. It should keep well in the freezer for about 3 months. Defrost in the fridge for 6 to 8 hours before reheating.
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If you’ve tried this French Onion Chicken recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
French Onion Chicken Recipe
Equipment
- 12-inch ovenproof skillet
- Box grater
Ingredients
- 2 boneless, skinless chicken breasts (about 1¾ pounds/ 790g)
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour (60g)
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 2 large yellow onions thinly sliced (about 700g)
- 2 cloves garlic minced
- 1½ cups beef broth (360mL)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves chopped
- 4 ounces gruyere or Swiss cheese grated (113g)
Instructions
- Cut through the chicken breasts lengthwise to create 4 evenly sized cutlets. If necessary, use a meat mallet to pound them to an even thickness, about ¾ inch thick. Season the cutlets all over with ½ teaspoon of salt and pepper.
- Add the flour to a shallow bowl. Dredge the chicken cutlets in the flour, shaking off any excess. Reserve 2 tablespoons of the remaining flour.
- Meanwhile, heat a large, 12-inch oven-proof skillet over medium-high heat. Add the olive oil, then the chicken in a single layer. Cook for 3 minutes per side until lightly golden. (At this point, the chicken may not be cooked through.) Remove the pan from the heat and place the chicken on a plate. Set aside.
- Preheat the oven to 400°F.
- Return the skillet to medium-high heat. Melt the butter, then add the onions and the remaining ½ teaspoon of salt. Cook, stirring frequently, for 10 minutes. Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until the onions are golden brown. (If at any point the brown bits on the bottom of the pan get too dark, add 1 to 2 tablespoons of beef stock or water to the skillet and scrape up the brown bits.)
- Add the garlic and sprinkle the reserved 2 tablespoons of flour over top. Stir well to combine and cook for 2 more minutes.
- Add the beef broth, Worcestershire sauce and fresh thyme leaves. Stir to combine, scraping the brown bits from the bottom of the pan. Increase the heat to medium to bring the mixture to a simmer for 2 minutes.
- Nestle the chicken cutlets into the onion mixture. Top each piece of chicken with 1 to 2 tablespoons of the onion mixture, then the grated cheese.
- Place it in the oven and bake for 6 to 8 minutes until the cheese is melted. Sprinkle with fresh thyme leaves and more black pepper before serving. Serve with slices of baguette, mashed potatoes, or rice.
Notes
- Stove-top only method: If you don’t feel like turning on the oven, after topping the chicken with the cheese, place a lid on the skillet. Cook over medium-low heat for 5 to 7 minutes until the cheese is melted.
- No meat mallet? No problem. You can use your rolling pin. Note that raw meat and wood cooking implements don’t mix, so if you’re using a wooden rolling pin, I recommend placing the chicken cutlets between pieces of plastic wrap or parchment paper before pounding them.
- To easily strip the leaves from a sprig of thyme, hold the top of the stem with one hand, then use your other hand to pinch the stem just below and pull down, stripping all of the leaves away from the main stem. The thinner, pale green parts of the stem are tender, so don’t fret too much about those; we’re just aiming to remove the woody portions.
- Add white wine. For added flavor, you can replace up to 1/2 cup of the broth with a dry white wine. This elevates the flavor of the onion sauce and is a trick I love to do when serving this dish at a dinner party!
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