French onion soup is a classic comfort food, and this French onion chicken adapts those same rich, caramelized flavors into an easy weeknight main. The onions become sweet and silky, the sauce is savory and deep, and the chicken stays tender and juicy. Serve with crusty bread and a simple green salad for a complete meal.
French Onion Chicken
Ingredients:
- 2 tbsp butter
- 2 large yellow onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves, chopped
- 2 tbsp flour
- 2 cups beef broth
- 2 tsp olive oil
- 2 boneless skinless chicken breasts, cut in half lengthwise
- Sea salt and pepper, to taste
- Garlic powder, to taste
- 1 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1/2-1 cup Gruyere, grated, to taste
How to Make French Onion Chicken
Melt the butter in a large Dutch oven over medium heat. Add the sliced onions and cook, stirring frequently, until they are a deep golden brown and soft, about one hour. If the pan starts to stick, add a splash of beef broth to deglaze and continue cooking.
Preheat the oven to 350°F (175°C).
Add the minced garlic, chopped thyme, and flour to the caramelized onions and stir for about one minute. Pour in one cup of the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer for 5 minutes to thicken slightly.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces on both sides with sea salt, cracked pepper, and garlic powder. Brown the chicken in the hot skillet for about 3-4 minutes per side until golden, then transfer to a plate.
To the skillet you used for the chicken, add the remaining cup of beef broth and deglaze the pan, scraping up any browned bits. Whisk in the balsamic vinegar and Dijon mustard, bring to a boil, then reduce and simmer until the sauce reduces by about half, roughly 5 minutes.
Pour the balsamic–Dijon sauce into the pot with the onions and mix to combine. Nestle the browned chicken pieces into the onion mixture, spooning sauce over each piece. Cover the Dutch oven and bake in the preheated oven for 10 minutes.
Remove the lid and sprinkle the chicken with grated Gruyere. Place under the broiler just until the cheese melts and bubbles, 2–4 minutes—watch closely to prevent burning. Finish with a few fresh thyme leaves if you like, and serve hot.
French Onion Chicken Breast
Equipment
-
Large Dutch oven with Lid
-
Large skillet
Ingredients
- 2 tbsp butter
- 2 large sweet yellow onions sliced
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves chopped
- 2 tbsp flour
- 2 cups beef broth
- 2 tsp olive oil
- 2 boneless skinless chicken breasts cut in half lengthwise
- Sea salt and pepper to taste
- Garlic powder to taste
- 1 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1/2-1 cup Gruyere grated
Instructions
-
Melt the butter in a large Dutch oven over medium heat. Add the onions and cook, stirring often, until deeply golden brown, about one hour. Add a bit of beef broth as needed to deglaze.
-
Preheat the oven to 350°F (175°C).
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Add garlic, thyme, and flour to the onions and cook for one minute. Stir in one cup beef broth, scrape up browned bits, bring to a boil, reduce heat and simmer 5 minutes.
-
Heat oil in a large skillet over medium-high. Season chicken with salt, pepper, and garlic powder. Brown chicken 3–4 minutes per side and set aside.
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Add remaining cup of broth to the skillet, deglaze and whisk in balsamic vinegar and Dijon mustard. Boil briefly, then simmer until reduced by half, about 5 minutes.
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Combine the reduced sauce with the onions, return the chicken and its juices to the pot, spoon sauce over each piece, cover and bake 10 minutes. Remove lid, top with Gruyere and broil until cheese is melted, 2–4 minutes. Garnish with thyme and serve.