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French Onion Chicken Recipe

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French Onion Chicken is a flavorful and hearty dish featuring tender chicken breasts topped with caramelized onions, a rich wine and broth sauce, and melted mozzarella cheese. This comforting recipe combines the savory taste of French onion soup with juicy seared chicken, finished in the oven for a beautifully browned cheesy topping.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 Tablespoon Italian seasoning
  • ½ Tablespoon garlic powder
  • ½ cup flour
  • ¼ cup shredded Parmesan cheese
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter (salted or unsalted)

Caramelized Onions and Sauce

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 3 yellow onions (about 1.5 lbs), sliced ¼ inch thick
  • 1 Tablespoon low sodium soy sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground sage
  • 3 cloves garlic, minced
  • ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
  • 2 Tablespoons flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 beef bouillon cube

Topping

  • 2 cups mozzarella cheese (provolone or Gruyere can be substituted)

Instructions

  1. Prepare the Chicken: Slice the chicken breasts into 2-3 thinner pieces. Place between plastic wrap and pound to about ¼ inch thickness using the textured side of a meat tenderizer for easier flattening.
  2. Season and Dredge: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Mix the flour and Parmesan cheese together and dredge each chicken piece in this mixture evenly.
  3. Sear the Chicken: Heat 3 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken pieces for about 3 minutes on each side until a golden crust forms. Adjust heat as needed and add more olive oil if necessary to prevent burning.
  4. Set Aside: Remove the chicken from the skillet and tent loosely with foil. The chicken may not be fully cooked at this stage and will finish cooking in the oven later.
  5. Caramelize the Onions: Slice onions to roughly ¼ inch thickness. In the same skillet, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Use a spatula to scrape any browned chicken bits (fond) from the pan to build flavor.
  6. Add Onions and Seasonings: Add the sliced onions and toss to coat in the butter and oil. Cook for 5 minutes to soften. Stir in soy sauce, rosemary, thyme, and ground sage.
  7. Cook Onions Low & Slow: Cover the skillet and reduce heat to low. Cook the onions for 30 minutes, stirring occasionally to prevent sticking.
  8. Finish Caramelizing: Uncover and increase heat to medium. Cook the onions for another 10 minutes, stirring frequently until deeply caramelized.
  9. Make the Sauce: Preheat oven to 475°F (245°C). Add minced garlic and white wine to the skillet with the onions and cook uncovered until the wine is nearly reduced, about 10 minutes.
  10. Thicken the Sauce: Sprinkle flour over the onions and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
  11. Add Broths and Bouillon: Pour in chicken broth, beef broth, and add the beef bouillon cube. Bring the sauce to a gentle boil over medium-high heat and cook for 3-5 minutes until thickened. Remove from heat.
  12. Bake with Cheese: Transfer to an oven-safe dish if necessary. Return the seared chicken to the skillet and spoon the onion sauce over it. Top with mozzarella cheese evenly.
  13. Oven Finish: Bake at 475°F for 15-20 minutes until the cheese is bubbly and golden brown on top.
  14. Serve: Remove from oven, garnish with fresh thyme if desired, and serve immediately for best flavor.

Notes

  • Using the textured side of a meat tenderizer helps flatten chicken more quickly and evenly.
  • Add additional olive oil as needed during searing to prevent burning or sticking.
  • Soy sauce helps deepen the umami flavor during onion caramelization.
  • Be careful to slice onions evenly to ensure uniform caramelization.
  • If you don’t have an oven-safe skillet, transfer contents to a casserole dish before baking.
  • Provolone or Gruyere cheese can be used as alternatives to mozzarella for topping.
  • Adjust seasoning to taste before baking especially salt, as broths and bouillon add saltiness.

Find it online: https://dishcooks.com/french-onion-chicken-recipe/