Description
This French Onion Chicken recipe features tender pan-fried chicken breasts topped with deeply caramelized sweet onions and melted Gruyère cheese. The rich, savory sauce made from beef bone broth, Worcestershire, Dijon, and balsamic vinegar beautifully complements the melty cheese and juicy chicken, creating a comforting and flavorful dish perfect for a cozy dinner.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, sliced in half longwise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
Caramelized Onions & Sauce
- 2 large sweet onions, sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 cup beef bone broth
Topping
- 1 cup shredded Gruyère cheese
Instructions
- Season Chicken: Season both sides of the chicken breasts with salt and black pepper evenly to prepare for cooking.
- Cook Chicken: Heat a large skillet over medium-high heat. Add butter and then the chicken breasts to the pan. Cook each side for 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
- Caramelize Onions: Add olive oil to the same pan, then add sliced onions. Lower heat to medium and sauté for 20-25 minutes, stirring occasionally, until onions are deeply browned, jammy, and the moisture has evaporated.
- Add Aromatics & Flour: Stir in minced garlic, flour, garlic powder, and dry thyme. Cook and stir for about 1 minute to combine and cook out the flour.
- Make Sauce: Pour in Worcestershire sauce, balsamic vinegar, Dijon mustard, and beef bone broth. Stir well to combine, then simmer for 2-3 minutes until the sauce thickens and reduces.
- Combine & Melt Cheese: Return the chicken to the pan, nestling it into the onion sauce. Top each piece of chicken with about 1/4 cup shredded Gruyère cheese. Cover the pan and cook on low heat until the cheese melts completely. Serve hot.
Notes
- Use sweet onions such as Vidalia or Maui for a naturally sweeter, more flavorful caramelization.
- If you prefer a deeper flavor, let the onions caramelize a little longer until they reach a dark amber color without burning.
- Bone broth adds richness, but you can substitute with beef broth or stock if unavailable.
- For thicker sauce, add a bit more flour during the aromatics step or simmer sauce longer to reduce further.
- Gruyère cheese melts beautifully, but Swiss or mozzarella can be substituted if needed.
- Serve with mashed potatoes or crusty bread to soak up extra sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: American
