Description
French Onion Chicken is a richly flavorful entree featuring pan-fried chicken breasts topped with a luscious sauce of caramelized onions, white wine, fresh herbs, and melted Gruyere and Parmesan cheese. This dish combines the deep sweetness of slowly cooked onions with a savory, cheesy finish that makes it an impressive and comforting meal perfect for any dinner occasion.
Ingredients
Scale
Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 3 Tbsp butter
- Salt and black pepper
- 1 1/2 tsp minced garlic
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 2 cups low-sodium chicken broth (homemade recommended)
- 1 1/2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add sliced onions and two pinches of salt. Sauté for 10 minutes, tossing occasionally to soften the onions.
- Continue Cooking Onions: Reduce heat to medium-low and cook the onions for approximately 30 more minutes, stirring every 2 to 3 minutes and scraping the bottom of the pan to prevent burning, until onions are deeply caramelized and broken down. Add minced garlic, rosemary, and thyme, cooking for 1 additional minute.
- Add Liquids and Simmer: Pour in the white wine and chicken broth, scraping up browned bits from the bottom. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 15 minutes until the liquid reduces and the alcohol smell dissipates, stirring occasionally.
- Prepare Chicken: While the onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Dredge each piece in flour, coating both sides and shaking off excess flour.
- Cook Chicken: Transfer the chicken to the skillet and cook until golden brown on each side and internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Onion Sauce: Whisk cornstarch mixed with 1 Tbsp chicken broth, then stir into the reduced onion mixture. Cook for 30 seconds while whisking until sauce thickens. Adjust seasoning with salt and pepper to taste.
- Combine and Broil: Pour the onion sauce around the chicken in the skillet. Move the oven rack near the top third of the oven and preheat the broiler. Sprinkle Gruyere and Parmesan cheeses evenly over the chicken breasts. Broil until cheese melts and bubbles, about 1 minute, watching carefully to prevent burning.
- Serve: Spoon some of the onion sauce over each chicken breast when serving for extra flavor and moisture.
Notes
- For best flavor, use homemade low-sodium chicken broth or choose a high-quality store-bought option.
- Flattening the chicken breasts ensures even cooking and tenderness.
- Keep a close watch while broiling to avoid burning the cheese.
- If preferred, dry white wine can be substituted with chicken broth or non-alcoholic white wine for a milder flavor.
- Gruyere cheese can be replaced with Swiss cheese but the flavor profile will be less nutty.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
