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french onion chicken in a dutch oven with fresh thyme leaves and melted cheese on top
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4.67 from 12 votes

French Onion Chicken

This French onion chicken is a skillet version of your favorite French onion soup in a cheesy, indulgent chicken dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • 4-6 thin cut chicken breast cutlets about 1 ½ - 2 pounds
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 4 tablespoons (56 g) unsalted butter divided
  • 2 large sweet onions peeled, ends trimmed and thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoon fresh thyme leaves
  • ½ cup (118 ml) dry white wine
  • ½ cup (118 ml) beef stock
  • 1 cup (132 g) shredded Gruyere cheese

Instructions

  • Season both sides of chicken cutlets with the desired amount of kosher salt and black pepper.
    4-6 thin cut chicken breast cutlets, 1 teaspoon Kosher salt, 1 teaspoon freshly cracked black pepper
    raw thin cut chicken breasts seasoned with salt and pepper on a white plate
  • 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.
    2 tablespoons . unsalted butter
    chicken breasts cooked and browned in a dutch oven
  • Remove the chicken from the skillet and place onto a plate.
  • In your same skillet add the remaining unsalted butter. Add in the onion and sauté for at least 15 minutes or until the onions are soft and translucent.
    2 large sweet onions, 2 tablespoons . unsalted butter
    onions being caramelized in a dutch oven with metal tongs in the pot
  • 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.
    2 cloves garlic, 2 teaspoon fresh thyme leaves, 1/2 cup dry white wine, 1/2 cup beef stock
    beef broth and fresh thyme has been added to the caramelized onions in the dutch oven
  • Taste and season with more 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.
    chicken is added back into the dutch oven and caramelized onions are topped on the chicken
  • Top the chicken and onions with shredded Gruyere cheese.
    1 cup shredded Gruyere cheese
    shredded gruyere cheese on top of chicken and onions
  • Place skillet in the oven under the broil and broil for a few minutes to just help melt the cheese. Remove from broiler and garnish with additional fresh thyme leaves if desired.

Nutrition

Serving: 1 serving | Calories: 452 kcal | Carbohydrates: 15 g | Protein: 36 g | Fat: 25 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 139 mg | Sodium: 318 mg | Potassium: 743 mg | Fiber: 2 g | Sugar: 9 g

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