Description
This French Onion Chicken recipe combines tender seared chicken breasts with rich, caramelized onions and melted Gruyère cheese, creating a comforting and flavorful meal. The chicken is first seared on the stovetop, then baked to perfection with a savory onion sauce infused with garlic, thyme, and white wine. Garnished with Parmesan, breadcrumbs, and fresh herbs, it’s a delightful dish perfect for family dinners or special occasions.
Ingredients
Scale
For the Onion Mixture
- 4 tablespoons butter
- 2 medium yellow onions, thinly sliced
- 1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 1 teaspoon garlic powder (or 3 garlic cloves, minced)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For the Chicken
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce and Topping
- 3/4 cup chicken broth or chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/2 cup Gruyère cheese (or Swiss or mozzarella cheese), shredded
- Parmesan cheese, for garnish
- Breadcrumbs, for garnish (optional)
- Fresh parsley, for garnish
- Fresh thyme, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Caramelize Onions: Heat a large Dutch oven or oven-safe skillet over medium-high heat and add butter. Once melted, reduce heat to medium-low and add thinly sliced onions. Cook, stirring every few minutes, until onions are soft and blonde-colored, about 15–20 minutes. Be careful not to let onions stick or brown too much in one spot.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Continue cooking for about 3 minutes until the wine reduces significantly.
- Add Aromatics: Stir in garlic powder (or minced garlic) and thyme, mixing well to evenly coat the onions. Remove the caramelized onion mixture to a plate and set aside.
- Sear Chicken: Add olive oil to the same skillet and heat over medium. Season chicken breasts with salt and pepper on both sides. Place chicken in the skillet and sear for 5 minutes per side until golden brown.
- Prepare Sauce: In a small bowl, whisk together chicken broth, Worcestershire sauce, and cornstarch until smooth.
- Add Sauce and Top: Pour the sauce mixture into the skillet with the chicken. Evenly top each chicken breast with the caramelized onions and shredded Gruyère cheese.
- Bake: Transfer the skillet or Dutch oven to the preheated oven. Bake for 15 minutes, or until cheese melts and chicken reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove from oven and garnish with fresh Parmesan cheese, breadcrumbs (if desired), fresh parsley, and fresh thyme. Serve warm.
Notes
- Use a good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor when deglazing.
- Using an oven-safe skillet or Dutch oven is important to transfer directly to the oven.
- Do not skip caramelizing the onions as it builds the rich, deep flavor in the dish.
- Check chicken temperature with a meat thermometer to ensure safety and juiciness.
- Breadcrumbs are optional but add a nice crunch when garnishing.
- Gruyère cheese can be substituted with Swiss or mozzarella, but Gruyère offers the best melting texture and flavor.
