Saucy one pan French Onion Chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!
After you fall in love with this French Onion Chicken, try One Pan Garlic Herb Chicken and Asparagus, Slow Cooker Creamy Beef Stroganoff, and Baked Cilantro Salmon in Foil.
And then there are times when I make a dish and with just one bite I am completely wowed and all of my expectations are exceeded. This is one of those times! I fully expected this French onion chicken would be delicious. I didn’t think for a minute I’d be fixing this for dinner three times in one week and reheating leftovers for lunch on the in-between days because it was that good.
Sometimes a home-run recipe just sneaks up on you like that.
Honest to goodness, this French onion chicken thing we’ve got going on here is straight-up life changing goodness. All those classic flavors of French onion soup, in a one pan skillet meal the whole family will beg you to fix again and again. And the recipe is so straight forward and simple you won’t mind one bit.
You start out by sauteing thinly sliced yellow onions in a bit of butter and beef broth til browned and very tender, just like you would with classic French onion soup. Then you move those onions over to a separate dish to keep warm while you brown the chicken in the same pan.
Move the onions back to the pan and add flour and beef broth to make the most delicious caramelized onion gravy EVERRRRR and then top your chicken with three kinds of Italian cheese. Bake for about 10 minutes and viola! The sauciest, tastiest 30-ish minute chicken dish you’ve ever made.
This is Fall comfort food at its finest. And I just want to point out that I even though this dish is inspired by soup, it is not a soup, unlike the past four recipes I’ve posted which are all actual real live soup. #soupbsessed #sorrynotsorry #longlivesoupseason
More Tasty Chicken Recipes
- Asparagus Stuffed Chicken
- Stuffed Chicken Marsala
- Three Cheese Stuffed Balsamic Chicken
- Chicken Cordon Bleu with Dijon Cream Sauce
Did you make this French Onion Chicken recipe? YAY! Please rate the recipe below!
French Onion Chicken
Ingredients
- 2 medium yellow onions - thinly sliced into rings
- 3 tablespoons butter
- 1 cup + 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 ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
- 2 tablespoons flour
- 4 slices provolone cheese
- 4 slices swiss cheese
- ¾ cup parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping - (optional)
Instructions
- 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.
I will definitely be making this dish soon…
Has anyone tried to double this? Would I use the same amount of liquid? I would like to make at least 6, or up to 8 chicken breasts. Thanks!
I plan on doubling it, will just double all the ingredients.
Come on. At LEAST give Jeffrey from Pressure Luck credit for this recipe inspiration.
I have no idea who Jeffrey from pressure luck is – sorry! This recipe is my own creation and I have no reason to ever steal content or not give credit where due – If you look through other recipes of mine there are a handful that have credit for inspiration and I give credit where it should be. This recipe however is 100 percent my own and was not inspired by anyone else. 🙂
This is nothing like the PressureLuck recipe! This recipe is simple, yet delicious! Does not have all the packaged and canned soup and extra sodium involved. How could you even say that? You obviously didn’t read or make them. The other one uses 2 cans of pre-made soup and a package of dried soup mix! Sorry too much processed for me! I’ll stick to this great simple yet delicious recipe that doesn’t have all that processed sodium ridden stuff in it!
So, as strange as this might sound, my wife doesn’t eat chicken. No, we’re not vegetarian, and will, and do, eat most other kinds of fish, foul, and meat—just no chicken. That said, this recipe sounds super delish and I’m casting about for protein alternatives you think might work. Veal would probably be great, but we’d rather not go there either. What do you think about 1” pounded pork loin slices? I’m wondering if there is a fish that would stand up to all the cheese and other flavors…
This is next up in my kitchen. My guess is that it’s all about the sauce and the layered flavors therein. :)). Any meat of uniform thickness would probably do. But, I’ll try it with pounded boneless chicken thighs Yum.
How about using pork chops? I made Tiffany’s recipe tonight; except I didn’t have any chicken or beef broth. It looked so amazing that I went ahead and made it with thin cut pork chops and chicken stock (which is what I had). You could use beef stock since you probably wouldn’t want chicken. Everything else I did just like Tiffany did. Usually, I will wait until I have all of the ingredients before I try a new/different recipe. Tiffany, this was amazing with the pork chops -but I will be trying it again with chicken, as your recipe calls for -thanks!!!
I think pork tenderloin butterflied pounded and cut into 4 filets would probly work, I also might try a mild white fish like Tilapia or hsddock.
I made this tonight and it was so, so good! Thank you so much for another wonderful chicken recipe. All of yours have always come out so good.
This reminds me of another recipe I love that Jennifer from isave did a few years ago and I loved hers too. She does a chicken recipe with stuffing and with the cheese. I use both of you all the time for recipe. Thank you so much.