French Onion Chicken Recipe

French Onion Chicken Recipe

We love that this recipe comes together in one skillet and in less than an hour, meaning it's WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged.


3 tbsp. extra-virgin olive oil, divided
1 Large onion halved and thinly sliced
2 tsp. freshly chopped thyme
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces
1/2 tsp. dried oregano
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 c. shredded Gruyère
Freshly chopped parsley, for garnish 


In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
In a large bowl, season chicken with salt, pepper, and oregano, then toss with flour. Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly about 10 more minutes.
Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.

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