Description
This French Onion Chicken recipe combines tender, seared chicken breasts with sweet, caramelized onions and a rich cheesy topping. Finished in the oven, it’s a comforting and flavorful dish perfect for a weeknight dinner or special occasion. The combination of Gruyère cheese, white wine, and fresh herbs elevates the classic French onion flavors into a hearty main course.
Ingredients
Scale
For the Onion Mixture
- 4 tablespoons butter
- 2 medium yellow onions, thinly sliced
- 1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 1 teaspoon garlic powder (or 3 garlic cloves, minced)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For the Chicken
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce and Topping
- 3/4 cup chicken broth or chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/2 cup Gruyère cheese (or Swiss or mozzarella cheese), shredded
- Parmesan cheese, for garnish
- Breadcrumbs, for garnish (optional)
- Fresh parsley, for garnish
- Fresh thyme, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
- Caramelize the Onions: Heat a large Dutch oven or oven-safe skillet over medium-high heat and add the butter. Once melted, reduce to medium-low and add the sliced onions. Cook, stirring every few minutes, until the onions are soft and blonde-colored, about 15–20 minutes. Avoid letting the onions stick or brown too much in one spot.
- Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits. Continue cooking for about 3 minutes until the wine has reduced.
- Add Aromatics: Stir in the garlic powder (or minced garlic) and thyme, mixing well to coat the onions with the aromatics. Transfer the caramelized onion mixture to a plate and set aside.
- Sear the Chicken: Add olive oil to the same skillet and heat over medium. Season both sides of the chicken breasts with salt and pepper. Lay them in the skillet and sear for 5 minutes per side until golden brown.
- Prepare the Sauce: In a small bowl, whisk together the chicken broth, Worcestershire sauce, and cornstarch until smooth and fully combined.
- Add Sauce and Onions: Pour the sauce mixture into the skillet with the chicken. Top each chicken breast evenly with the caramelized onions and shredded Gruyère cheese.
- Bake: Transfer the skillet or Dutch oven to the preheated oven. Bake for 15 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).
- Garnish and Serve: Remove from oven and garnish with fresh Parmesan cheese, breadcrumbs (if using), fresh parsley, and fresh thyme. Serve warm.
Notes
- For sharper onion flavor, use fresh garlic instead of garlic powder.
- Gruyère cheese offers a nutty richness, but Swiss or mozzarella can be substituted.
- If you don’t have an oven-safe skillet, transfer everything to a baking dish before baking.
- Optional breadcrumbs add a nice crunchy texture to the topping.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
