Pack more protein into your French onion experience and enjoy this rich, tender main.
If my mom and I ever go out to a soup and salad joint, there’s one kind of soup on the menu that catches her eye immediately—French onion. The dark, rich harmony of beef broth and caramelized onions tastes both sweet and savory, which gets her mouth watering almost every time. But sometimes, the soup alone isn’t filling. It needs a little more “oomph,” and in my opinion, the best way to do that is with some hearty protein. That’s where French onion chicken comes in—a tasty, protein-rich take on the classic French onion soup.
Each chicken breast is well-seasoned and cooked to tender perfection, making each bite more tantalizing than the next. And don’t worry about overcooking the chicken, because this recipe makes it simple and easy. No tough, dry meat here! By cooking it both in and out of the broth, you’ll give it the ideal amount of moisture. It ends up juicy, bursting with flavor, and a little buttery.
With such an iconic flavor combo plus a filling twist, this might be one of my family’s new favorites for dinner. And it can easily become yours too, since all you need is a skillet and 50 minutes. Pair it with some rice, and you’re golden!
Is this dish French or American?
French onion soup is so common in American cuisine, it’s one of the most popular options on diner menus throughout the States. But it originated in France during the 18th century. Since then, the hearty combo of beef broth, onions, butter, and cheese has taken many forms. And so we might say that French onion chicken is a variation of the traditional French soup—a fabulous fusion of old French and modern American cuisine.
How do I store leftovers?
Cooled leftovers of French onion chicken can be stored in an airtight container. Refrigerate it for 3-4 days, or freeze it for up to 3 months, making sure to thaw it in the fridge overnight before serving. To reheat, simply pop the French onion chicken in the oven at 350°F for 10-15 minutes, until it’s completely warm. Be careful not to overheat it, as this will dry out the chicken and make it hard to chew.
Serving suggestions
Join me in treating our families to a decadent dinner of French onion chicken, Slow-Cooker Rice, Garlic Toast, and Steamed Brussels Sprouts. Alternatively, try this main dish on top of Garlic Noodles, Instant Pot Quinoa, or Lemon Couscous. Think your favorite grain will work with this main? Whip it up to find out! You’ll never know how tasty a combo dish will be until you try it. And if you’re seeking a special drink to go with this dinner, break out a dazzling little Wine Spritzer or some champagne.
Ingredients
- 2 boneless, skinless chicken breasts about 1.75 pounds
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 2 medium yellow onions thinly sliced
- 3 cloves garlic minced
- 1 1/2 cups low-sodium beef broth
- 2 1/4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon chopped fresh thyme leaves plus more for garnish
- 4 ounces Gruyère cheese shredded
Instructions
- Pound the chicken breasts evenly to about 1/2-inch thickness. Season both sides with salt and pepper. Lightly dredge the chicken in flour, shaking off any excess.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the skillet and sear for about 3-4 minutes on each side until they are golden. Remove the chicken and set aside.
- Lower the heat to medium and add the butter along with the remaining 1 tablespoon of olive oil. Add the sliced onions and cook, stirring frequently, until they become soft and caramelized (about 15 minutes).
- Stir in the minced garlic and cook for 1 minute more. Pour in the beef broth, add Worcestershire sauce, rosemary, and thyme, and bring the mixture to a simmer while scraping up any browned bits from the pan.
- Return the chicken to the skillet and spoon some of the sauce over each piece. Cook until the chicken is cooked through. Top each chicken cutlet with shredded Gruyère cheese, cover, and cook until the cheese melts (about 3-5 minutes). For a bubbly cheese finish, you may broil the skillet for an additional 2 minutes. Garnish with additional fresh thyme.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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