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Easy One-Skillet French Onion Chicken Recipe

Easy One-Skillet French Onion Chicken

Juicy seared chicken breasts simmer in a savory caramelized onion, white wine, and beef broth sauce before being finished with bubbling Gruyère cheese. This cozy one-pan dinner serves four.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 4 about 6 ounces each Boneless, skinless chicken breasts
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Olive oil
  • 3 tablespoons, divided Unsalted butter
Onion Sauce
  • 3 thinly sliced, about 2 pounds Large yellow onions
  • 2 minced Garlic cloves
  • 1 tablespoon All-purpose flour
  • 1/2 cup Dry white wine
  • 1 1/2 cups Low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Fresh thyme leaves
Cheese and Garnish
  • 4 ounces, shredded, about 1 cup Gruyère cheese
Optional
  • 1 teaspoon Granulated sugar
  • 1 tablespoon, chopped Fresh parsley

Method
 

Step-by-Step
  1. Pat the chicken dry and season both sides with about 3/4 teaspoon kosher salt and all of the black pepper.
  2. Heat the olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until browned, then transfer it to a plate.
  3. Reduce the heat to medium. Add the remaining butter and onions, season with the remaining salt, and cook for 15 to 20 minutes until deeply golden and soft. Add the garlic during the final minute.
  4. Sprinkle the flour over the onions and stir for 1 minute. Add the wine while scraping the browned bits from the skillet, then simmer for 2 to 3 minutes.
  5. Add the beef broth, Worcestershire sauce, and thyme. Simmer for 3 to 5 minutes until the sauce starts to thicken.
  6. Return the chicken and any juices to the skillet. Cover and simmer for 8 to 12 minutes, depending on thickness, until the chicken reaches 165°F (74°C).
  7. Sprinkle Gruyère over the chicken and broil for 1 to 3 minutes, or cover until the cheese melts and lightly browns. Garnish with parsley if desired.

Notes

Pound thick chicken breasts to an even thickness so they cook evenly. Gruyère gives the most traditional topping, but Swiss or a Gruyère-and-mozzarella combination also works. Refrigerate leftovers promptly and reheat gently until hot.