French Onion Chicken Recipe
French Onion Chicken brings together the beloved flavors of a classic French onion soup and the heartiness of perfectly seared chicken. Rich, savory, and incredibly satisfying, this dish is a comfort food masterpiece. Its fragrant caramelized onions, tender chicken, and melted gruyere cheese create a symphony of flavors in every bite. Easy to prepare and impressive on the plate, this French Onion Chicken recipe is perfect for both weeknight dinners and special occasions.
Ingredients Overview
The quality of ingredients can truly make or break this dish. Starting with sweet onions is key, as their natural sugars develop into deep, caramelized goodness when cooked slowly. Gruyere cheese, with its nutty and slightly salty profile, is the perfect choice for melting on top of the chicken, giving the dish a beautifully golden and bubbly finish.
Chicken breasts, seared to golden perfection, provide a hearty base for the rich onion sauce. The use of dry white wine helps to deglaze the pan, lifting all those delicious caramelized bits, while beef broth adds depth to the sauce. A sprinkle of thyme offers a subtle herbal note, tying all the flavors together. For those with dietary restrictions, coconut sugar can replace granulated sugar, and if white wine isn’t available, chicken broth or even apple cider vinegar can work as a substitute.
Step-by-Step Instructions
Achieving perfection with this recipe is all about technique and timing. Here’s a detailed look at each stage of the cooking process:
Preparing the Chicken:
Before you begin cooking, generously season the chicken breasts with salt and pepper. This step ensures that the chicken is flavorful throughout. When it’s time to sear, heat your skillet until the oil shimmers—this high heat is crucial for achieving a golden-brown crust. Resist the urge to move the chicken prematurely; letting it sit undisturbed creates that ideal sear. Once cooked through, remove the chicken and set it aside.
Caramelizing the Onions:
Caramelizing onions is the heart of this recipe. After the chicken is out of the skillet, melt butter over medium heat, then toss in the sliced onions along with the sugar. The key to perfectly caramelized onions is patience; keep the heat moderate and stir occasionally. Initially, cover the pan to help the onions sweat and soften. After about 10 minutes, uncover and continue cooking, stirring as needed, until the onions reach that gorgeous golden-brown hue.
Making the Sauce:
With the onions caramelized, it’s time to build the sauce. Start by adding minced garlic and cooking just until fragrant. Then, pour in the white wine, letting it simmer until the wine has been absorbed and the pungency fades. Sprinkle flour over the onions and stir well to ensure it’s evenly distributed. This step helps thicken the sauce without creating lumps. Slowly stir in beef broth, allowing the mixture to simmer and thicken into a luscious gravy. Season with thyme, salt, and pepper to your liking.
Combining the Chicken and Sauce:
Once the sauce is ready, nestle the chicken back into the skillet, ensuring each breast is surrounded by the savory onion gravy. Let the chicken simmer gently in the sauce, absorbing all those deep, rich flavors.
Broiling for a Perfect Finish:
The crowning touch for this dish is the cheese. Top each piece of chicken with a generous amount of shredded gruyere, then transfer the skillet to the broiler. Watch closely as the cheese melts and turns golden brown. If you don’t have a broiler, covering the skillet and allowing the cheese to melt on the stovetop works beautifully as well.
Recipe Tips
When selecting onions, opt for sweet varieties like Vidalia or Walla Walla for the best caramelization.
To prevent overcooking, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (73°C).
This dish can be made ahead; simply prepare it up to the point of adding the cheese, then refrigerate. When ready to serve, top with cheese and broil before serving.
If gruyere isn’t available, other cheeses like Swiss or provolone can be used as substitutes.
What to Serve With This Recipe
French Onion Chicken pairs beautifully with creamy mashed potatoes, which soak up the rich sauce. For a lighter side, roasted green beans or steamed broccoli add a nice contrast in both flavor and texture. A crisp green salad with a tangy vinaigrette also works wonderfully to balance out the dish’s richness.
In terms of wine pairings, a dry white such as Sauvignon Blanc complements the flavors without overpowering the dish, while a light red, like Pinot Noir, works well if you prefer red wine.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! If gruyere isn’t available, Swiss, provolone, or even mozzarella will give you a delicious result.
What can I substitute for white wine?
Chicken broth or apple cider vinegar can be used as a substitute for white wine. Just make sure to adjust the quantity to taste, as vinegar is much stronger.
How do I know when the chicken is fully cooked?
The best way to ensure your chicken is fully cooked is by using a meat thermometer. The internal temperature should reach at least 165°F (73°C).
Can I make this dish with chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully in this recipe and offer a richer flavor. Just adjust the cooking time as thighs may take a bit longer to cook through.
How can I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a skillet over low heat until warmed through. If needed, add a splash of broth to refresh the sauce.
Serving and Presentation Tips
This dish is versatile in its presentation. For a cozy family-style meal, serve it directly from the skillet, allowing everyone to help themselves. If you’re hosting a more formal dinner, plate each chicken breast individually, spooning a generous amount of sauce over the top. Garnish with fresh thyme sprigs or a sprinkle of chopped parsley to add a pop of color and brightness to the dish.
French Onion Chicken is a comforting and crowd-pleasing dish that lends itself to creativity. Consider adding sautéed mushrooms to the sauce for an earthy twist, or experiment with different herbs like rosemary or sage for a new depth of flavor. For a richer sauce, you can swap out part of the beef broth for a splash of heavy cream. Simple variations can transform this recipe, making it perfect for any occasion, whether it’s a casual weeknight dinner or a special gathering.
Ingredients
2 Tablespoons butter (salted or unsalted)
1 ½ lbs (690 g) chicken breast
2 Tablespoons avocado or olive oil
1 ½ lbs (680 g) sweet onions (see note)
1 teaspoon granulated sugar or coconut sugar
1 ½ Tablespoons minced garlic
¼ cup (60 ml) dry white wine (see note)
2 Tablespoons (16 g) all-purpose flour
2 cups (473 ml) beef broth
½ teaspoon dried thyme
Salt and pepper, to taste
4 oz (113 g) gruyere cheese, shredded
Recommended Equipment
Cutting board
Sharp knife
12” skillet with lid
Instructions
Begin by preparing the onions. Slice them from root to stem, removing the outer skin, and thinly slice along the grain into ⅛” thick pieces. Set the slices aside for later.
Generously season the chicken breasts with salt and pepper on all sides.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken, ensuring it’s spaced apart without touching, and sear each side. Allow the chicken to cook undisturbed for a few minutes per side until fully cooked. Once done, transfer the chicken to a plate and set it aside.
Lower the heat to medium, and melt the butter in the same skillet. Once melted, add the onions and sprinkle in the sugar. Stir to coat the onions in butter, then cover the skillet with a lid and let the onions cook for about 10 minutes. Afterward, remove the lid and continue cooking, stirring occasionally, until the onions soften and lightly caramelize.
Add the minced garlic to the onions and cook briefly until fragrant.
Pour the dry white wine into the skillet, allowing it to cook off until the onions fully absorb the wine and the strong aroma dissipates.
Sprinkle the flour over the onions, stirring to incorporate it. Let the flour cook for another 30 seconds to toast slightly.
While continuously stirring, gradually pour in the beef broth. Add the thyme, along with salt and pepper to taste, stirring until well combined.
Return the chicken to the skillet, nestling it into the onion mixture. Cook until the sauce thickens slightly and the chicken is fully cooked, with its internal temperature reaching at least 165°F (73°C).
Divide the shredded gruyere cheese, placing approximately 1 ½ oz (42g) over each chicken breast.
For a golden, bubbly topping, transfer the skillet to the broiler and broil until the cheese is melted and beginning to brown. Alternatively, you can cover the skillet with a lid and allow the cheese to melt for a few minutes on the stovetop.
Once ready, remove from heat and serve immediately. This dish pairs wonderfully with mashed potatoes and a side of green beans or broccoli for a complete, hearty meal.
French Onion Chicken Recipe
Ingredients
- 2 Tablespoons butter salted or unsalted
- 1 ½ lbs 690 g chicken breast
- 2 Tablespoons avocado or olive oil
- 1 ½ lbs 680 g sweet onions (see note)
- 1 teaspoon granulated sugar or coconut sugar
- 1 ½ Tablespoons minced garlic
- ¼ cup 60 ml dry white wine (see note)
- 2 Tablespoons 16 g all-purpose flour
- 2 cups 473 ml beef broth
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 4 oz 113 g gruyere cheese, shredded
Recommended Equipment
- Cutting board
- Sharp knife
- 12 ” skillet with lid
Instructions
- Begin by preparing the onions. Slice them from root to stem, removing the outer skin, and thinly slice along the grain into ⅛” thick pieces. Set the slices aside for later.
- Generously season the chicken breasts with salt and pepper on all sides.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken, ensuring it’s spaced apart without touching, and sear each side. Allow the chicken to cook undisturbed for a few minutes per side until fully cooked. Once done, transfer the chicken to a plate and set it aside.
- Lower the heat to medium, and melt the butter in the same skillet. Once melted, add the onions and sprinkle in the sugar. Stir to coat the onions in butter, then cover the skillet with a lid and let the onions cook for about 10 minutes. Afterward, remove the lid and continue cooking, stirring occasionally, until the onions soften and lightly caramelize.
- Add the minced garlic to the onions and cook briefly until fragrant.
- Pour the dry white wine into the skillet, allowing it to cook off until the onions fully absorb the wine and the strong aroma dissipates.
- Sprinkle the flour over the onions, stirring to incorporate it. Let the flour cook for another 30 seconds to toast slightly.
- While continuously stirring, gradually pour in the beef broth. Add the thyme, along with salt and pepper to taste, stirring until well combined.
- Return the chicken to the skillet, nestling it into the onion mixture. Cook until the sauce thickens slightly and the chicken is fully cooked, with its internal temperature reaching at least 165°F (73°C).
- Divide the shredded gruyere cheese, placing approximately 1 ½ oz (42g) over each chicken breast.
- For a golden, bubbly topping, transfer the skillet to the broiler and broil until the cheese is melted and beginning to brown. Alternatively, you can cover the skillet with a lid and allow the cheese to melt for a few minutes on the stovetop.
- Once ready, remove from heat and serve immediately. This dish pairs wonderfully with mashed potatoes and a side of green beans or broccoli for a complete, hearty meal.