Some of the best recipes are conceived from cravings that arise from nowhere. I had a craving for French onion soup one chilly night, but I wanted something more filling, quick, and full of protein! I created this French Onion Chicken Skillet. An easy, one-pan chicken recipe inspired by french onion soup that I can’t get enough of. And let’s be honest, who could say no to gloppy golden goodness bubbling away atop the dish?

 

This recipe is like comfort food in a pan, great for those nights when you want something decadent without a ton of dishes. The caramelized sweet onions with pungent balsamic and hearty beef broth create a complex flavor bomb, all topped off with nutty Gruyère cheese to really amp up the flavor. And I can’t even begin with our broiler that melts it into bubbly goodness. Let me show you how this recipe brings flavor to any night of the week.

 

Ingredients.

1½ pounds boneless chicken breasts with no skin (2 thick breasts or 4 cutlets).Two tablespoons of olive oil
three medium yellow onions, (sliced thin)
1 teaspoon kosher salt.
3 cloves garlic, minced.
Use either half fresh thyme or a bit of dried thyme.
You dispense ¼ teaspoon ground black pepper, along with more to taste.
1 tablespoon balsamic vinegar.
¾ cup beef broth, low sodium
1 tablespoon Worcestershire sauce.
Grated Gruyère or Swiss cheese to make up 1 cup.

 

Equipment.

Big pot that can go inside oven.
Knife for cutting onions and chicken
Cutting board.
A meat mallet can be used to pound the chicken to an even thickness.
A spatula or wooden spoon for stirring.
A meat thermometer can be useful for knowing when chicken is done, but it’s optional.

 

Instructions.

Prepare the Chicken.

If you are using two large chicken breasts, cut them horizontally to make four subtle chicken cutlets. You can pound the chicken with a meat mallet to an even thickness of ½ inch to cook evenly. Use a good amount of kosher salt and black pepper on both sides of the chicken.

 

Sear the Chicken.

Put 1 tablespoon of olive oil in a big skillet on medium high flame. Put in the chicken and sear for 2 minutes on each side for golden brown. Don’t panic about cooking it through now – it will finish in sauce. Move the chicken to a plate and put aside.

 

Caramelize the Onions.

Turn down the heat to medium-low, then add the last tablespoon of olive oil to the pan. Add in the sliced onions and stir once in a while to scrap the brown bits in the pan. Cook the onions over medium-low heat for about 20 minutes, stirring every few minutes, until they are golden brown and sweetly caramelized.

 

Add Flavor Boosters.

Add in the finely chopped garlic and thyme, and let it simmer for about a minute. Sprinkle on the salt and pepper. Turn the heat to medium-high. Pour some balsamic vinegar to the pot and stir it up to get all that goodness stuck on the bottom.

 

Build the Sauce.

Pour in the beef broth and Worcestershire sauce, and stir to combine. Allow the mixture to start to simmer. Put the chicken back in the pan with its juices from the plate and turn the heat to medium. Cook for 6 minutes on medium-low, flipping halfway through, or until fully cooked when the internal temperature is 165°F.

 

Add the Cheese.

Preheat your oven’s broiler. Sprinkle some of the fried onions over each chicken fillet, followed by a generous topping of grated Gruyere or Swiss cheese. Put the skillet under the broiler for 1-2 minutes, while carefully watching, until it melts, bubbles and is golden. If you lack a broiler, just cover the pan and let the cheese melt for a minute or two over medium heat.

 

Serve and Garnish.

Serve the French Onion Chicken in the skillet and sprinkle some fresh thyme leaves on top. This would be great served over crusty bread to soak up all of the sauce or with a crunchy side salad.

 

Tips for Success.

Caramelizing onions takes patience! Maintain a low heat and stir consistently to avoid scorching. The sweet and jammy flavor will be worth the time.
Use a skillet that can go in the oven. Cast iron performs wonderfully in this case.
While Gruyère is richer and nuttier, Swiss cheese is an acceptable (and cheaper) substitute.

 

 

Variations.

Sauté some mushrooms with that onion for some extra earthiness.
To make it gluten-free check the broth and Worcestershire sauce to see if that is gluten free.
You can use pork instead of chicken. Swap chicken with bone-in pork chops or with boneless chicken thighs for great taste.

 

 

FAQs.

Is it possible to substitute another cheese?
Absolutely! Traditionally, Gruyère and Swiss are most commonly used, but mozzarella or even provolone will work in a pinch.

How should I cut the onions for this recipe?
By cutting your onions into thin, even half moons, they will cook evenly. You can use a mandoline slicer to speed up the process.

Can I prepare this meal in advance?
You can cook the onions and fry the chicken in advance. When ready to serve, heat everything in the pan back up, mix in the cheese, then broil.

 

What goes with this dish?
You can serve this dish with mashed potatoes, rice, or a piece of crusty baguette to soak up the sauce. For something lighter, try it with some roasted vegetables or green salad.

 

 

This French Onion Chicken Skillet takes everything you love about French onion soup—comforting sweetness, savory depth, and cheesy indulgence—and turns it into a satisfying main dish. Even the most luxurious flavors can be a part of your weeknight dinner routine. This skillet recipe is perfect, whether you are looking for a meal for 2 or for a dinner party show-stop. Don’t forget the crusty bread or mashed potatoes because you’re going to want every drop of that sauce.