French Onion Chicken

5 from 1 vote

French Onion Chicken is pan-fried to tender, juicy perfection, then smothered in caramelized onions and melty gruyere cheese. Yum!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Chicken, Dinner, Main Course

Cuisine: American, French

Servings: servings

Author: Kellie

Cost: $13

Equipment

1 oven safe skillet

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

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.

Notes

French onion chicken is best served soon after cooking but we do store leftovers in an airtight container for up to 2 days. They make a great, quick lunch.

Nutrition