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French Onion Chicken Recipe

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4 from 3 reviews

French Onion Chicken is a comforting and flavorful dish featuring tender chicken pieces cooked with caramelized onions, thyme, garlic, and a savory blend of beef broth and Gruyère cheese. This recipe captures the rich essence of classic French onion soup in a hearty chicken entrée, perfect for a satisfying weeknight dinner.

Ingredients

Chicken and Seasoning

  • 1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces
  • 1/2 tsp. dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp. all-purpose flour

Onion Mixture

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 2 tsp. freshly chopped thyme
  • 2 garlic cloves, minced

Additional Ingredients

  • 1 1/2 cups low-sodium beef broth
  • 1 cup shredded Gruyère cheese
  • Freshly chopped parsley, for serving (optional)

Instructions

  1. Caramelize Onions: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the sliced onion and freshly chopped thyme, seasoning with kosher salt and freshly ground black pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onions become caramelized and jammy, about 25 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the onion mixture from the skillet and set aside on a plate. Wipe the skillet clean.
  2. Prepare Chicken: In a large bowl, sprinkle the chicken pieces with dried oregano, kosher salt, and freshly ground black pepper. Toss the chicken with all-purpose flour, ensuring it is evenly coated. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are golden brown on all sides and mostly cooked through, about 8 minutes.
  3. Simmer with Broth and Onions: Pour in the low-sodium beef broth and return the caramelized onion mixture to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered until the liquid has slightly reduced and the chicken reaches an internal temperature of 165°F as measured by an instant-read thermometer, about 10 minutes more.
  4. Add Cheese and Finish: Sprinkle the shredded Gruyère cheese evenly over the chicken and onion mixture. Cover the skillet with a lid and cook undisturbed for about 2 minutes, until the cheese has melted. Garnish with freshly chopped parsley, if desired, before serving.

Notes

  • For best results, use an instant-read thermometer to ensure chicken is fully cooked.
  • If you prefer a thicker sauce, you can sprinkle an additional tablespoon of flour to the chicken before cooking.
  • This dish pairs wonderfully with crusty bread or creamy mashed potatoes.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://simpleplatter.com/french-onion-chicken-recipe/