French Onion Chicken
French Onion Soup is such a delicious and flavorful dish. But it’s a little harder to enjoy it when the weather warms up and soup no longer sounds as appetizing. That’s one of the many reasons why we love this French Onion Chicken recipe. It has all the flavor of the traditional soup but in our opinion is even easier to make, and can easily be enjoyed all year long. It’s one of our favorite high protein chicken recipes for weight loss that we eat on repeat.
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This recipe calls for sweet onions, which look similar to yellow onions but are slightly larger and, as the name suggests, sweeter in flavor. This makes them the preferred type of onion for caramelizing. You should be able to find them in your local grocery store, but you can also use a more traditional white or yellow onion in a pinch.
French Onion Chicken Recipe Tips:
+ Make sure you use an oven safe skillet so you don’t have to dirty another pan when you transfer to the oven.
+ If you can’t find (or don’t enjoy) gruyere cheese, you can easily substitute Swiss cheese or even mozzarella.
+ Using a mandolin for slicing your onions will help you save time and get your onions nice and thin. Check out out video here on How to Use a Mandolin Slicer.
French Onion Chicken
Ingredients
- 2 tbsp butter
- 1 1/2 lb chicken breasts, about 3 breasts
- pinch salt and pepper
- 2 tbsp olive oil, divided
- 2 large sweet onions, thinly sliced
- 3 cloves garlic, minced, about 1 tbsp
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1/4 cup dry red wine
- 1 tbsp all purpose flour
- 1 cup beef broth
- 2/3 cup Gruyere cheese, shredded
- fresh parsley, chopped, to serve
Equipment
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Season the chicken breasts with a pinch of salt and pepper.
- Heat a large oven safe skillet over medium-high heat and add the butter. When the butter melts and starts bubbling, add the chicken breasts. Sear chicken undisturbed for about 5 minutes on each side or until deeply golden brown. Remove the chicken breasts and set aside, covered.(Don't worry about the chicken being fully cooked. We'll finish cooking them in a later step.)
- Reduce the heat to medium and add the olive oil. When the oil is hot, add the onions. Cook the onions, stirring occasionally, until tender, about 5 minutes. Reduce the heat to low and continue cooking the onions on low heat, stirring occasionally, until golden brown and caramelized, about 45 minutes.
- Increase the heat to medium and stir in the garlic, basil, oregano, parsley, and wine. Saute, cooking out the wine, for about 5 minutes. Sprinkle the onions with flour and stir to combine. Cook for another 2-3 minutes, then stir in the broth. Simmer for 5-7 minutes, until slightly thickened and reduced.
- Return the chicken to the pan and arrange in the middle of the onion mixture. Transfer the skillet to the oven and bake for about 15-20 minutes, depending on the thickness of your chicken, until it is cooked through.
- Top the chicken with the shredded gruyere cheese. Return to the oven and bake or broil 2-3 minutes or until the cheese is melted and golden brown. Let rest 5 minutes before serving with fresh parsley if desired!
I made this recipe this week and I practically cry every time I eat it, it’s so good! This is going in my normal rotation!