Saucy, melt-in-your-mouth French onion chicken smothered in caramelized onion gravy and topped with melted cheese? Yes, please. Serve with a green salad and crusty bread for an easy, impressive family meal!
French Onion Chicken
French Onion Chicken
Every bite is so incredibly tender, sweet, salty and mouthwateringly good. Combined with fresh herbs, rich caramelized onion gravy, and gooey, melted cheeses, this French onion chicken has amazing flavor in every forkful. The ingredients are easy to find and straightforward, but create the most outrageously delicious, cheesy chicken made simply on your stovetop. Cue the happy groans at the dinner table!
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons butter
- 1 cup plus 3 tablespoons beef broth, divided
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon oil
- salt and pepper to taste
- 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
- 2 tablespoons flour
- 4 slices provolone cheese
- 4 slices swiss cheese
- 3/4 cup parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping (optional)
Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
For the Italian seasoning, you can substitute 1/4 teaspoon dried basil, 1/4 teaspoon dried thyme, and 1/2 teaspoon dried oregano
We made this
Made this for dinner tonight and it was really good. It’s officially on the dinner rotation! Thanks for sharing your yummy recipe.
- Miami Food Network -
The soul kiss is an interesting We did not skimp on the cheese for this recipe! There are thick slices of provolone, Swiss, and parmesan. You could use less, but I don’t recommend it. The combination of those cheeses perfectly melted over your chicken that is simmering in the caramelized onions is a sight to behold!