Description
This French Onion Chicken recipe features tender chicken cutlets smothered in a rich, caramelized onion gravy topped with melted Gruyere cheese. Inspired by classic French onion soup flavors, it combines savory caramelized onions, garlic, thyme, and beef broth to create a comforting and elegant dish perfect for weeknight dinners or casual entertaining.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 3/4 pounds / 790g)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour (60g)
- 2 tablespoons olive oil
- 1 tablespoon salted butter
Onion Mixture
- 2 large yellow onions, thinly sliced (about 700g)
- 2 cloves garlic, minced
- 1 1/2 cups beef broth (360mL)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves, chopped, plus extra for garnish
Topping
- 4 ounces Gruyere or Swiss cheese, grated (113g)
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts lengthwise into 4 even cutlets. Pound them to approximately ¾ inch thickness if needed for uniform cooking. Season the cutlets all over with ½ teaspoon salt and ½ teaspoon black pepper.
- Dredge in Flour: Place the flour in a shallow bowl. Coat the chicken cutlets in the flour, shaking off any excess. Reserve 2 tablespoons of flour for later use.
- Sear Chicken: Heat a large 12-inch oven-proof skillet over medium-high heat. Add olive oil and place the chicken cutlets in a single layer. Cook about 3 minutes per side until lightly golden. The chicken will not be fully cooked at this stage. Remove from the skillet and set aside on a plate.
- Caramelize Onions: Preheat oven to 400°F (200°C). Return the skillet to medium-high heat and melt the butter. Add the sliced onions and the remaining ½ teaspoon salt. Cook, stirring frequently, for 10 minutes. Lower heat to medium and cook for an additional 10 minutes until onions are golden brown and caramelized, stirring occasionally. If the pan starts to brown too much, add 1 to 2 tablespoons beef broth or water to deglaze and prevent burning.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the reserved 2 tablespoons of flour over the onions. Stir well to combine and cook for 2 more minutes to cook off the raw flour taste.
- Make Onion Sauce: Pour in the beef broth, Worcestershire sauce, and add the chopped thyme. Stir thoroughly to scrape up any browned bits from the bottom of the skillet. Bring to a simmer over medium heat and cook for 2 minutes to thicken slightly.
- Assemble and Bake: Nestle the seared chicken cutlets into the onion mixture in the skillet. Spoon 1 to 2 tablespoons of the onion mixture on top of each cutlet, then sprinkle evenly with grated Gruyere cheese.
- Bake to Melt Cheese: Transfer the entire skillet to the preheated oven. Bake for 6 to 8 minutes until the cheese has melted and the chicken is cooked through.
- Serve: Remove from oven and garnish with fresh thyme leaves and additional black pepper if desired. Serve hot with slices of baguette, mashed potatoes, or rice to soak up the delicious onion gravy.
Notes
- If an oven-proof skillet is unavailable, transfer the onion mixture and chicken to a baking dish before adding cheese and baking.
- For a richer flavor, the cheese topping can be substituted or combined with Gruyere and Swiss cheeses.
- Use fresh thyme for best taste but dried thyme can be used in a pinch (use about half the amount).
- Beef broth can be substituted with vegetable broth for a lighter alternative, though it will alter the flavor profile slightly.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
Nutrition
- Serving Size: 1 chicken cutlet with onion sauce and cheese (about 1/4 of recipe)
- Calories: 470
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
