Description
French Onion Chicken is a deeply flavorful entree featuring pan-fried chicken breasts topped with a rich sauce made from caramelized yellow onions, white wine, fresh rosemary and thyme, and finished with melted Gruyere and Parmesan cheeses. This impressive dish blends savory herbs and sweet onions with tender chicken, perfect for a special dinner.
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 cornstarch slurry)
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
Instructions
- Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add onions and 2 pinches of salt and sauté for 10 minutes, tossing occasionally.
- Deepen Onion Flavor: Reduce heat to medium-low and continue to cook onions until broken down and caramelized, stirring frequently and scraping the bottom to prevent burning, about 30 more minutes. Add garlic, rosemary, and thyme and cook for 1 minute more.
- Deglaze and Simmer: Pour in white wine and chicken broth, scraping browned bits from pan bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer for 15 minutes until liquid reduces and alcohol scent dissipates, stirring occasionally.
- Prepare Chicken: While onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts with salt and pepper, then dredge each in flour, coating both sides and shaking off excess. Add chicken to skillet.
- Cook Chicken: Cook chicken until golden brown on both sides and internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Sauce: Whisk cornstarch with 1 tablespoon chicken broth to make slurry. Stir into reduced onion mixture and cook for 30 seconds while whisking to thicken. Adjust salt and pepper to taste.
- Combine Chicken and Sauce: Pour the thickened onion sauce around the cooked chicken in the skillet.
- Broil with Cheese: Place oven rack near upper third and preheat broiler. Cover chicken breasts with Gruyere and Parmesan cheese, then broil for about 1 minute until cheese melts and bubbles. Watch carefully to avoid burning.
- Serve: Spoon some of the onion mixture over the chicken when plating and serve immediately.
Notes
- Flattening chicken breasts ensures even cooking and a tender texture.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Watching the broiler step carefully is important to prevent the cheese from burning.
- Dry white wine like Sauvignon Blanc adds a bright acidity that balances the sweetness of the caramelized onions.
- You can substitute Gruyere with Emmental or Swiss cheese if unavailable.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
