Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs can be used and will bring extra juiciness and flavor. Just adjust cooking time slightly, as thighs can take a bit longer to cook through depending on thickness.

What’s the best way to flatten chicken breasts?

Place the chicken breasts between two sheets of plastic wrap or inside a zip-top bag and gently pound using a meat mallet or rolling pin until the thickness is even throughout. This helps them cook uniformly without drying out.

Can I make the caramelized onion sauce ahead?

Yes! The onion sauce can be made up to 2 days in advance and refrigerated. Reheat gently on the stove before adding to the cooked chicken” This actually deepens the flavors even more when made ahead.

What wine pairs well with this French Onion Chicken Skillet Recipe?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well in the recipe and also pairs nicely when served with the dish. Avoid heavy reds as they might overpower the delicate flavors.

French Onion Chicken Skillet – Cozy, Flavor-Packed Dinner

Name: French Onion Chicken Skillet Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"; 3 Tbsp butter; Salt and black pepper to taste; 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; 1 1/2 tsp cornstarch; 1 Tbsp low-sodium chicken broth (for mixing with cornstarch); 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness; 1/3 cup flour; Salt and black pepper to taste; 1 Tbsp olive oil; 3/4 cup (3 oz) shredded Gruyere cheese; 1/4 cup (0.5 oz) finely shredded parmesan cheese

Description

French Onion Chicken is a deeply flavorful dish featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, and fresh herbs, finished with melted Gruyere and parmesan cheese. This elegant entree combines savory and cheesy elements for a satisfying and impressive meal.

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 to taste
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
1 1/2 tsp cornstarch
1 Tbsp low-sodium chicken broth (for mixing with cornstarch)

Chicken

4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
1/3 cup flour
Salt and black pepper to taste
1 Tbsp olive oil
3/4 cup (3 oz) shredded Gruyere cheese
1/4 cup (0.5 oz) finely shredded parmesan cheese

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Instructions

Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add the sliced onions and two pinches of salt. Sauté for 10 minutes, tossing occasionally to begin softening.
Deepen Onion Flavor: Reduce heat to medium-low and continue cooking the onions until they break down and caramelize, stirring frequently and scraping the bottom every 2 to 3 minutes to prevent burning. Cook for about 30 more minutes until golden brown.
Add Herbs and Garlic: Stir in minced garlic, rosemary, and thyme, cooking for an additional 1 minute to release the aromas.
Deglaze and Simmer: Pour in white wine and chicken broth, scraping up any browned bits from the pan 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 the chicken breasts with salt and pepper on both sides. Dredge each breast in flour, coating evenly and shaking off excess flour.
Cook Chicken: Place chicken breasts in the skillet and cook until golden brown on each side and the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
Thicken Sauce: Whisk cornstarch with 1 tablespoon of chicken broth. Pour the mixture into the reduced onion sauce and cook for 30 seconds while whisking to thicken. Season with salt and pepper as needed.
Combine Chicken and Sauce: Pour the onion sauce around the chicken in the skillet, coating it generously.
Broil with Cheese: Position an oven rack near the upper third of the oven and preheat the broiler. Cover each chicken breast with shredded Gruyere and parmesan cheese. Broil until the cheese melts and bubbles, about 1 minute—watch carefully to avoid burning.
Serve: Spoon some of the onion mixture over the chicken when plating for extra flavor and presentation.

Notes

Use low-sodium chicken broth to control salt levels in the sauce.
Flattening chicken breasts ensures even cooking and prevents dryness.
Keep a close eye when broiling cheese to avoid burning it quickly.
If you prefer, substitute Gruyere with Swiss cheese for a milder taste.
Caramelize onions slowly for the best deep flavor; avoid rushing this step by increasing heat too much.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 350 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 120 mg