If you love caramelized onions and melted cheese, you’ll love this Skillet French Onion Chicken, a great way to elevate chicken breasts!
Pan Chicken with French onions
I’m more of a dark meat girl, so my chicken breast recipes really need to be perfected to taste delicious! Thin chicken breast cutlets are cooked and topped with caramelized onions and melted Gruyère cheese in this French Onion Chicken recipe. These are so adorable and easy to make. For more chicken breast recipes, try this Chicken Parmesan Spiced Vodka Chicken, Pancetta Wrapped Chicken Breast, and Spinach Feta Stuffed Chicken Breast. And for more French onion recipes, don’t miss my French Onion Soup and French Dip Sandwich.
Ingredients for Chicken with French Onions
- chicken: You will need four boneless, skinless chicken cutlets. If they are not uniformly thin, place them between two sheets of plastic wrap and pound them with a meat tenderizer or the bottom of a heavy bowl. Season the cutlets with salt and pepper.
- onions: Thinly slice two yellow onions.
- Sauce: Worcestershire sauce, balsamic vinegar.
- thyme: Dried or fresh thyme will work.
- Gruyere: Grate three ounces of Gruyère to make about one cup.
- Dredging mix: Flour, salt, smoked paprika.
- butter: Cook the chicken breast in melted butter.
How to make French Onion Skillet Chicken
- Cook onions: Heat the oil in a large nonstick (preferably ovenproof) skillet over medium heat. Add the onion, increase the heat to medium-high, and stir frequently until browned around the edges. If they stick, pour a little water to deglaze the pan.
- Cook: Reduce the heat to medium-low, add the vinegar, Worcestershire and thyme and cook for 20 to 30 minutes until the onions open.
are gentle. Transfer the onion mixture to a bowl, set aside and wipe out the pan. - Toss the chicken: Mix flour, salt and pepper in a wide, shallow bowl. Roll the chops in the mixture and shake off the excess.
- Cook the chops: Melt the butter in a pan over medium heat, add the chicken to the pan, then reduce the heat to medium. Cook the chicken for three minutes, then flip. Top each piece with caramelized onions and cheese. Cook for another three minutes.
- Melt the cheese: If your pan is ovenproof, transfer it to the oven and bake for a minute or two. If not, cover the pan and cook until the cheese is bubbly and golden.
What to serve with chicken with French onions
These French Onion Chicken Breasts go well with so many sides. Some ideas include rice, a large salad, broccolini, asparagus or roasted radishes.
How to freeze chicken with French onions
Leftover chicken will last up to four days in the refrigerator. You can freeze chicken breasts for up to three months. To reheat, thaw them overnight in the refrigerator and reheat in the microwave until warm.
More chicken recipes you’ll love:
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Chicken with French onions
6
- 4 without bones, skinless chicken cutlets (16 to 20 ounces total)
- 2 teaspoons olive oil
- 2 medium yellow onion, thinly sliced
- 1 a spoon balsamic vinegar, or more as needed
- 1 a spoon Worcestershire sauce
- ½ a teaspoon dried thyme or 1 teaspoon of fresh thyme leaves
- 3 ounce Gruyere cheese, coarsely grated (about 1 cup)
- ½ cup multipurpose flour, or gluten-free flour mix*
- 1 a teaspoon kosher salt
- pepper, to try
- ½ a teaspoon pepper
- 2 teaspoons unsalted butter
- 1/2 cup chicken broth
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In a large saucepan, heat the oil over medium heat.
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Add the onion and 1/4 teaspoon salt, increase to medium-high, and cook, stirring often, until they begin to brown around the edges.
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Reduce the heat to medium-low and add the balsamic vinegar, Worcestershire sauce and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are soft. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the pan.
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If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy bowl until it is thin but still intact. Season to taste with 1 teaspoon of salt and black pepper and set aside.
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In a wide, shallow bowl, whisk the flour, a pinch of salt and pepper.
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Place a large skillet over medium heat and melt 1 teaspoon of butter.
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Roll two chicken cutlets in seasoned flour, then shake off the excess and place them side by side in the pan.
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Cook the chicken for 3 minutes or until golden brown, then flip and cook for another 3 minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
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Combine the soup and 1 tablespoon of the flour mixture and stir, add to the pan and stir over low heat, 1 minute, until thickened. Discard the rest of the flour.
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Return the chicken to the pan, sprinkle with onion and cheese and cover. Cook on low for 3 to 5 minutes, until the cheese is melted and puffed.
*in the end, only about 1 tablespoon is used, not even the amount used.
Serving: 1piece, Calories: 335kcal, carbohydrates: 16.5Mr, proteins: 33.5Mr, Fat: 14.5Mr, Saturated fats: 6Mr, cholesterol: 111.5mg, sodium: 570.5mg, fibers: 1.5Mr, Sugar: 9.5Mr
