French Onion Chicken takes everything you love about classic French onion soup and turns it into an easy, cozy dinner. With rich caramelized onion flavor, juicy chicken, and melty cheese, it feels a little fancy but comes together in under an hour, making it perfect for weeknights and guaranteed to be a family favorite.
Kelley’s Tips
Before You Get Started
- Use quality broth. Choose a rich beef bone broth for the best flavor. Low-sodium works best so you can control the salt.
- Go for fresh cheese. Use freshly sliced cheese from the deli when possible. It melts smoother and tastes better than pre-packaged options.
- Swap the chicken. Prefer dark meat? Use boneless, skinless chicken thighs instead. Brown well and adjust cook time as needed.
- Add a little heat. Sprinkle in red pepper flakes or a pinch of cayenne if you like a subtle kick.
I LOVE French Onion Soup. But I often find that it’s not filling enough to standalone as a meal. That’s what inspired this French Onion Chicken recipe. I added more protein, reduced the soup to a gravy, and concocted a way to quickly (but thoroughly) caramelize those onions so you can make this dish any day of the week!
Ingredients for French Onion Chicken
- Unsalted Butter: Adds rich, classic flavor to the onions and sauce.
- Olive Oil: Helps cook the onions evenly and adds a light, smooth richness (use it in stages).
- White Onions: The star of the dish, thinly sliced so they caramelize soft, sweet, and golden.
- Marsala: Adds a subtle depth and slight sweetness to enhance the sauce.
- Chicken Breasts: Lean and tender, pounding or slicing helps them cook evenly.
- Italian Seasoning: Brings a simple blend of herbs for extra flavor.
- All-Purpose Flour: Thickens the sauce into a rich, silky gravy.
- Beef Broth: Creates a deep, savory base that gives that French onion flavor.
- Provolone Cheese: Melts beautifully with a mild, creamy flavor.
- Swiss Cheese: Adds that signature nutty, melty French onion taste.
- Parsley: A fresh, bright finish that adds a pop of color.
How to Make French Onion Chicken
Caramelize the Onion Slices
Heat the butter and 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat. Add the onion slices, and cook for 10-15 minutes, stirring every 5 minutes or so.
Season the Chicken
Season chicken thoroughly on both sides with Italian seasoning, salt, and freshly ground pepper.
Cook the Chicken
Add 1 tablespoon of olive oil to the same pan the onions were cooked in. Cook chicken for 4-5 minutes on each side until golden brown. Remove from the pan, and set aside on a separate plate.
Make the French Onion Sauce
Return the onions to the pan you browned the chicken in, and whisk in the flour. Cook for one minute, stirring constantly so it doesn’t burn, to make your roux. Slowly whisk in the beef broth, and bring the mixture to a simmer for 2-3 minutes or until the mixture is thickened.
Melt the Cheese
Set your broiler to high. Add the chicken back to the pan, and top each chicken breast with a slice of Swiss and a slice of provolone cheese. Place in the oven, and broil until cheese is melted and bubbly (not browned).
Garnish and Serve
Garnish with chopped parsley, if you’d like, and serve hot.
What to Serve with French Onion Chicken
Storage, Freezing, and Reheating Instructions
- Store leftover French Onion Chicken in an airtight container in the fridge for up to four days.
- Freeze cooled leftovers in an airtight, freezer-safe container or Ziplock bag for up to a month. Freeze flat to optimize space in your freezer. Thaw before reheating.
- Reheat refrigerated leftovers on a plate or bowl in the microwave at 30-second intervals until warmed through, or place in a baking dish and rewarm in a 325 degree oven for 15-20 minutes, or until warmed through.
More Chicken Skillet Recipes to Try
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
French Onion Chicken
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 2 large white onions, sliced very thin
- 2 tbsp marsala
- 1 pound chicken breasts, pounded thin or cut in half if there are only two
- 1 tsp italian seasoning
- salt and pepper
- 2 tbsp all purpose flour
- 2 cups beef broth
- 4 slices provolone cheese
- 4 slices swiss cheese
- parsley for garnish, if desired
Instructions
- Caramelize onions: Heat butter and 1 tablespoon olive oil in a large oven safe skillet over medium heat. Add in onions and cook for 10-15 minutes stirring every 5 minutes or so. If the onions are getting too brown turn down the heat to medium low. Add in the marsala and scrape the bottom of the pan to remove any fond aka "brown bits". This adds so much flavor! Remove the onions from the pan and set aside on a plate.
- Season chicken: On both sides with italian seasoning, salt and pepper.
- Cook chicken: Add 1 tablespoon olive oil to the same pan the onions were cooked in. Heat oil over medium high heat and when the oil starts to sizzle add in chicken breasts. Cook chicken for 4-5 minutes on each side until golden brown. Remove from the pan and set aside on a plate.
- Make the sauce: Return the onions back to the pan and stir in flour. Cook for one minute stirring constantly so it doesn't burn. Slowly whisk in the beef broth and bring the mixture to a simmer. Simmer for 2-3 minutes or until the mixture is thickened.
- Melt cheese: Preheat oven broiler to high. Add the chicken back to the pan and top each chicken breast with a slice of swiss and a slice of provolone cheese. Place in the oven and broil until cheese is melted and bubbly.
- Serve immediately: with fresh chopped parsley for garnish, if desired.
Notes
- Use quality broth. Choose a rich beef bone broth for the best flavor. Low-sodium works best so you can control the salt.
- Go for fresh cheese. Use freshly sliced cheese from the deli when possible. It melts smoother and tastes better than pre-packaged options.
- Swap the chicken. Prefer dark meat? Use boneless, skinless chicken thighs instead. Brown well and adjust cook time as needed.
- Add a little heat. Sprinkle in red pepper flakes or a pinch of cayenne if you like a subtle kick.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Richard Tunner
I make this quite often and I use chicken thighs, it always a hit..