This French Onion Chicken Bake turns everything you love about French onion soup into a hearty dinner. Seared chicken breasts sit in a rich beef broth sauce full of caramelized onions, with a hint of white wine, thyme, and Dijon.
A layer of Gruyère goes on top for the perfect finishing touch. It's savory, a little sweet, cheesy, and it all comes together in one skillet in one hour!
I love French onion soup, but I don't always want soup for dinner. This French onion chicken recipe gives me all the same flavors in a meal I can eat with a fork and knife! I make it all the time once the weather starts cooling off.
The onions take a while, but most of that time is hands-off. I usually stir them every few minutes while I get a side dish going.
I'll put French onion flavor on just about anything this time of year. My Slow Cooker French Onion Beef and Potatoes and French Onion Beef Noodle Skillet are both regulars at my house, and my Cheesy French Onion Potatoes are the side I add to practically every holiday dinner.
Ingredients Needed
I buy two large chicken breasts and slice each one in half horizontally so I end up with four thinner pieces that cook quickly and evenly. If you'd rather skip that step, chicken cutlets work too. Since cutlets are thinner, start checking them for doneness a few minutes early.
I always go for large yellow onions. Onions shrink a lot as they caramelize, so use plenty!
For the wine, I use a dry white I'd be happy to drink, like Sauvignon Blanc or Pinot Grigio. To make it without alcohol, swap the wine for the same amount of extra beef broth.
I use low-sodium beef broth so I can control the salt level as the sauce reduces. Chicken broth works in a pinch, but the sauce will taste a bit lighter.
Fresh thyme is always my first choice here. If you only have dried thyme, use about a third as much, since dried herbs are much stronger.
I buy Gruyère as a block, usually from the specialty cheese section, and shred it myself. Pre-shredded cheese is coated in anti-caking agents that keep it from melting as smoothly. If you can't find Gruyère or want a milder flavor, Swiss cheese melts almost the same way.
See recipe card for quantities.
How to Make French Onion Chicken Bake
Season the chicken
Sprinkle the chicken with half the salt, half the pepper, and all of the garlic powder. Then dust both sides with flour, saving 1 tablespoon for the sauce.
Sear the chicken
Heat the olive oil in a large, oven-safe skillet over medium-high heat, then sear the chicken for 3 to 4 minutes per side, until golden. Set aside. Don't worry if it isn't cooked through yet!
Caramelize the onions
Lower the heat to medium-low and add the butter, onions, sugar, and remaining salt. Cook for 25 to 30 minutes, stirring often, until the onions are very soft and a deep golden brown. If the pan looks dry or bits start to stick before the onions are ready, add a tablespoon of water and keep going.
Build the sauce
Stir in the garlic and thyme for about 30 seconds. Sprinkle the reserved flour over the onions and stir for another minute. Pour in the wine and let it bubble for 2 minutes, then add the beef broth, Worcestershire sauce, Dijon mustard, and remaining pepper. Simmer for 3 to 4 minutes.
Finish cooking the chicken in the sauce
Nestle the chicken back into the skillet along with any juices from the plate. Cover and simmer over medium-low heat for 8 to 12 minutes, until the thickest piece reads 165°F. Turn on the broiler during the last few minutes so it's ready to go.
Melt the cheese under the broiler
Pile shredded Gruyère over each piece of chicken, then slide the skillet under the broiler for 1 to 3 minutes, until the cheese is melted and slightly browned.
How to Serve
I almost always serve this with potatoes so none of that onion sauce goes to waste. My Roasted Mini Potatoes can roast in the oven while the onions cook. Mashed potatoes, buttered egg noodles, and rice also catch the extra sauce well.
For a vegetable, I like my Sautéed Brussels Sprouts with Pancetta. They cook on the stovetop, and their crispy edges contrast nicely with the soft onions and melted cheese. A crusty baguette is great for dragging through the skillet, too!
Equipment
I make this in a 12-inch cast iron skillet. It fits all four pieces of chicken and goes straight from the stovetop to the broiler. Cast iron skillets often don't come with a lid, but a lid from another pan or a sheet of foil works fine for the covered simmer.
A stainless steel skillet works just as well if you have one with a lid. Most nonstick skillets aren't safe under a broiler, so check yours before using it.
An instant-read thermometer is the easiest way to know the chicken is done without cutting into it.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the microwave until the chicken is hot all the way through.
This dish also freezes well. Let it cool completely, then freeze it in a freezer-safe container or zip-top bag for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Recipe Notes
- Pat the chicken dry with paper towels before seasoning it so the flour coating browns instead of turning gummy.
- If the chicken pieces won't fit in the skillet with a little space between them, sear them in two batches. A crowded pan steams the chicken instead of browning it.
- Once the onions start releasing their liquid, scrape up the browned bits left behind from searing the chicken. They melt into the onions and add extra flavor.
- Set the oven rack about 6 inches below the broiler and stay close by, since Gruyère can go from golden to scorched in seconds.
- If you don't have an oven-safe skillet, add the Gruyère and cover the pan for a minute or two, until the cheese melts.
FAQ
The name comes from French onion soup. This dish uses the same main ingredients as the soup, including caramelized onions, beef broth, thyme, and melted Gruyère, but serves them over chicken.
Yes! You can cook the onions and sauce up to a day ahead and keep them in the refrigerator. When you're ready to eat, warm the sauce gently, sear the chicken, and finish it in the sauce. Add the Gruyère and broil it right before serving so the cheese is at its best.
You can, but thick breasts take much longer to cook through, and the outside can dry out before the center is done. Slicing them in half horizontally, or pounding them to an even thickness, helps them cook evenly in the sauce.
A small amount of sugar helps the onions brown a little faster and more evenly. It doesn't make the dish taste sweet, since the beef broth, Dijon, and Worcestershire balance it out.
More Easy Chicken Recipes
Looking for other recipes like this? Try these:
French Onion Chicken Bake
Ingredients
- 2 boneless skinless chicken breasts about 1 ½ pounds, halved horizontally
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- 3 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 yellow onions large, thinly sliced
- 1 teaspoon granulated sugar
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped, plus more for garnish
- ½ cup dry white wine or additional beef broth
- 1¼ cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 4 ounces Gruyère cheese shredded
Instructions
- Season chicken with ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Dust both sides with 2 tablespoons flour.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3 to 4 minutes per side, until golden but not cooked through. Transfer to a plate.
- Reduce heat to medium-low. Add butter, onions, sugar, and remaining ½ teaspoon salt. Cook 25 to 30 minutes, stirring often, until deep golden, adding a tablespoon of water if the pan becomes dry.
- Add garlic and thyme; cook 30 seconds. Stir in remaining 1 tablespoon flour; cook 1 minute.
- Add wine; simmer 2 minutes. Stir in beef broth, Worcestershire sauce, Dijon mustard, and remaining ¼ teaspoon pepper. Simmer 3 to 4 minutes.
- Return chicken and juices to the skillet. Cover and simmer over medium-low heat 8 to 12 minutes, until chicken reaches 165°F.
- Preheat broiler. Top chicken with Gruyère and broil 1 to 3 minutes, until melted and lightly browned. Garnish with thyme.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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