French Onion Chicken
French Onion Chicken is pan-fried to tender, juicy perfection, then smothered in caramelized onions and melty gruyere cheese. Hello, delicious dinner!
French onion chicken is basically like French onion soup, in main dish form. This recipe brings all the rich, savory flavor you love to tender, pan-fried chicken. If your family is bored of the same old chicken breast recipes, I can’t think of a better remedy than deeply caramelized onions and nutty gruyere cheese. (Try this Cheesy Spinach Stuffed Chicken Breast too!)
The key to this recipe is to really caramelize the onions. And that takes time! But I’m gonna keep it real with you—I’m not going to be one of those people who blows smoke up your you-know-what and tells you that you can caramelize the onions in 7 to 8 minutes. (Those are sautéed onions, friends, and don’t let anyone try to make you believe otherwise.)
The caramelized onions are sweet, jammy, and bring so much depth and flavor to this recipe. French onion chicken is decadent and indulgent in a way most other chicken dishes aren’t—and I wouldn’t have it any other way. This is the kind of recipe you serve to impress, whether it’s guests, your family, or yourself.
Ingredients for French Onion Chicken
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
For the Chicken
- Chicken – Buy boneless skinless chicken breasts and slice them in half horizontally.
- Seasonings – Italian seasoning, garlic powder, and kosher salt.
- Flour – For dredging.
- Parmesan Cheese – Shredded fresh off the block is best.
- Olive Oil and Butter – For getting a nice pan sear.
For the Sauce
- Butter and Olive Oil – Don’t skimp here! One thing I’ve learned is that you really need ample fat for properly caramelizing onions. Otherwise, they’ll just be dry and papery instead of jammy.
- Onions – Use sweet onions or yellow onions.
- Herbs – Fresh chopped thyme and rosemary.
- Garlic – Onions are the star, but garlic is a key supporting player in French onion chicken.
- Red Wine – Use a dry red wine like Merlot, Pinot Noir, or Cabernet Sauvignon.
- Flour – To thicken the sauce.
- Beef Stock – A high-quality beef stock is important! Don’t use bouillon cubes.
- Worcestershire Sauce – Or soy sauce or coconut aminos. This adds umami and depth.
- Gruyere Cheese – I always recommend shredding your own for maximum meltiness, but if you’re in a time crunch, Trader Joe’s does sell shredded gruyere.
How to Make French Onion Chicken
For the full recipe instructions, scroll down to the printable recipe card at the bottom of the page.
- Dredge the chicken. Pat it dry, then coat it in the seasonings, flour, and cheese.
- Pan-fry the chicken. Heat the oil and butter in a pan over medium-high heat; cook the chicken for 3 minutes on each side. Transfer to a plate and keep warm.
- Start the onions. Add the butter and olive oil to the same pan you cooked the chicken in. Scrape up the brown bits, then add the onions and cook for 5 minutes.
- Caramelize. Add the herbs and garlic. Cover the pan and reduce the heat to low; cook for 30 minutes, stirring occasionally.
- Finish the onions. Increase the heat to medium and uncover the pan. Cook 10 minutes more.
- Add the wine. Start preheating the oven to 450ºF. Pour the wine into the pan and cook until reduced by half.
- Finish the sauce. Sprinkle in the flour. Stir and cook for a minute or two, then pour in the beef stock. Increase the heat to medium-high and bring to a low boil. When the sauce starts to thicken, reduce the heat and simmer for 3 to 5 minutes.
- Bake. Place the chicken in the skillet with the sauce and add the cheese. Bake for 15 minutes, or until the cheese is melted and just starting to brown.
- Serve. Garnish with fresh thyme and serve.
Tips for Making French Onion Chicken
These tips will help you make sure your French onion chicken turns out perfect.
- Slice the onions to the same size. Thicker slices of onion won’t get as soft, so you want to make sure all of your onions are thinly and uniformly sliced. A mandoline slicer makes this easy if you have one.
- Use an oven-safe skillet. A cast iron skillet is perfect. If you’re not sure if your cookware is oven-safe, look in the manual or online. It’s better to be safe than sorry! And if you’re still not sure, just transfer the sauce and chicken to a casserole dish before baking.
- Swap out the wine. If you prefer not to use red wine, you can substitute it with more beef stock.
How to Store Leftovers
Store leftover French onion chicken in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, gently reheat the chicken in a skillet over medium-low heat or in the oven at 325˚F until warmed through. (I recommend covering the baking dish with foil to keep the chicken moist.) The microwave works too, but it’s more likely to make your chicken rubbery.
What to Serve With French Onion Chicken
- Roasted Green Beans
- Oven Roasted Baby Potatoes
- Sautéed Spinach
- The Best Mashed Potatoes
- Roasted Zucchini
- Sautéed Mushrooms
- Cauliflower Mashed Potatoes
More Chicken Dinner Ideas
- Oven Baked BBQ Chicken Thighs
- Chicken Souvlaki
- Sweet and Spicy Boneless Chicken Thighs
- Bacon Wrapped Chicken Breast
- Bruschetta Chicken
- Grilled Lemon Chicken
- Chicken Fricassee Recipe
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Get the Recipe: French Onion Chicken
Ingredients
Chicken
- 3 large boneless skinless chicken breasts, sliced in half horizontally
- 1 Tablespoon Italian seasoning
- ½ Tablespoon garlic powder
- 1 cup flour
- ¼ cup Parmesan cheese grated
- ½ teaspoon kosher salt
- 3 Tablespoons olive oil
- 1 Tablespoon butter
Sauce
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 4 cups thinly sliced sweet onions or other yellow onions, 1/4 inch thickness
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 3 cloves garlic minced
- ½ cup red wine
- 2 Tablespoons flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce, soy sauce or coconut aminos
- 2 cups shredded gruyere cheese
Equipment
- 1 oven safe skillet
Instructions
Prepare the Chicken
- Pat the chicken dry and set aside. Whisk together the Italian seasoning, garlic powder, flour, cheese, salt and pepper.
- Dredge the chicken in the flour mixture shaking off the excess before moving to the next step.
- Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Add the chicken to the pan and cook the chicken for about 3 minutes on each side, until golden brown. Add a little additional olive oil as needed.
- Transfer the chicken to a platter and keep warm. The chicken does not need to be cooked all the way through at this point, it will finish cooking in the sauce.
Caramelize the Onions
- Melt the butter and olive oil over medium heat. Using a wooden spoon or spatula to scrape the brown bits from the bottom of the skillet, this adds more flavor to the sauce.
- Add the sliced onions and toss to coat. Cook for 5 minutes or until beginning to soften. Add the herbs and garlic.
- Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
- Remove the lid and increase the heat to medium. Cook for 10 more minutes, stirring frequently.
Make the Sauce
- Preheat oven to 450˚F.
- Add the wine to the skillet. Cook uncovered until the wine is reduced by 1/2.
- Add flour and toss to coat. Cook for 1-2 minutes. Add the beef stock and increase the heat to medium-high bringing the sauce to a low boil. When the sauce begins to thicken, reduce the heat for 3-5 minutes. Remove from heat.
Bake
- Return the chicken back to the skillet and top with cheese. Bake at 450 for 15 or until the top begins to brown and is bubbling.
- Remove from the oven and garnish with fresh thyme. Serve over egg noodles, rice or mashed potatoes.