Are you ready for the most insanely indulgent chicken skillet dish?
If you love French onion soup for its flavor and the melty cheesy goodness then you’ll love this French onion chicken that is made in one pot on the stovetop!
Add some crunchy bread on the side to soak up all the au jus and a side salad and you’ve got the ultimate meal for a fancy date night in or just because.
You don’t really need an excuse to make this French onion chicken!
What you’ll need to make French onion chicken
- Thin cut chicken breast
- Unsalted butter
- Large sweet onions
- Fresh thyme
- Dry white wine
- Beef stock
- Gruyere cheese
What cookware is best for French onion chicken?
I love using my cast iron braiser for this type of recipe. It can go from stove directly to the oven.
The best cookware to use for this recipe will be something that is stovetop safe and also oven-safe so you can easily transfer this to the oven without having to scoop everything out and put it in a casserole dish or whatever.
Is there a substitute for the wine?
To be honest, no. I would just omit it and add more beef stock in its place. Just know that the flavors might not be how the recipe was written for.
Can I use chicken thighs?
Tips for French onion chicken:
- For onions, use Vidalia onions, about softball size ones.
- Chardonnay would be the type of white wine I would use.
- Make sure to use beef stock because you want to bring a really deep flavor to the onions.
Other chicken recipes to try:
French Onion Chicken
- 4-6 thin cut chicken breast cutlets
- Kosher salt, to taste
- Black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 large sweet onions, peeled, ends trimmed and thinly sliced
- 2 cloves garlic, minced
- 2 teaspoon fresh thyme leaves
- ½ cup dry white wine
- ½ cup beef stock
- 1 cup shredded Gruyere cheese
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Season both sides of chicken cutlets with the desired amount of kosher salt and black pepper.
- In a 12-inch oven-safe skillet add 2 tablespoons (28g) of unsalted butter and set over medium heat.
- When the butter has melted add in the chicken cutlets and cook for 3 minutes per side. You’re looking to just lightly brown the chicken as it’s thin and won’t take too long to cook.
- Remove the chicken from the skillet and place onto a plate.
- In your same skillet add the remaining 2 tablespoons (28g) of unsalted butter.
- Add in the onion and sauté for at least 15 minutes or until the onions are soft and translucent.
- Add in the garlic, thyme, white wine, and beef stock.
- Stir to combine.
- Let the mixture simmer until the majority of the liquid has cooked off, about 5 minutes.
- Taste and season with kosher salt if needed.
- Remove the skillet from heat.
- Nestle the cooked chicken into the onions and top each cutlet with a little bit of onion from the skillet.
- Top the chicken and onions with shredded Gruyere cheese.
- Place skillet in the oven under the broil and broil for a few minutes to just help melt the cheese.
- Garnish with additional fresh thyme leaves if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.