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Chicken with onion recipes are a staple of any kitchen, and they can be prepared in so many different ways that you could have one every night of the week if you wanted to.
Easy one-pan French onion chicken
- 15m prep
- 35m cook
- 4 servings
Ready in 50 minutes, this cheesy French onion chicken is a hearty winter warmer the whole family will enjoy.
416 calories per serve
Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.
More nutrition information >
- 12 Ingredients
- 3 Method Steps
- 1 tbsp extra virgin olive oil
- 4 chicken breast fillets
- 40g butter
- 2 large brown onions, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 1/2 tbsp cornflour
- 1 1/2 cups Massel Beef Style Liquid Stock
- 2 tsp Worcestershire sauce
- 125g gruyère cheese, coarsely grated
- 2 tbsp chopped fresh flat-leaf parsley leaves
- Steamed green beans, to serve
- Crusty bread, to serve
- Select all ingredients
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- Step 1Heat oilUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT in a large ovenproof frying pan over medium-high heat. Add chicken. Cook, turning, for 8 to 10 minutes or until chicken is just cooked through. Transfer to a plate.
- Step 2Melt butter in the same pan over medium-high heat. Add onion and thyme. Cook, stirring, for 10 to 12 minutes or until golden brown and caramelised. Blend cornflour with 1/4 cup stock in a small bowl until smooth. Add remaining 1 1/4 cup stock and Worcestershire sauce to pan. Simmer, uncovered, for 2 minutes. Add cornflour mixture to pan. Season with pepper. Cook, stirring, for 2 minutes or until sauce thickens. Preheat grill.
- Step 3Add chicken to pan. Cook, turning, for 2 minutes or until heated through. Top chicken with cheese. Grill for 5 minutes or until cheese is melted. Sprinkle with parsley. Serve with beans and bread.
French Onion Chicken
This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese. Serve this with mashed potatoes or buttered noodles and green beans for a complete meal that your family will love!
French Onion Chicken
Wait until you taste the gourmet flavors in this recipe. This is one dinner that might take a little bit longer than most recipes do, but the end result is so worth it.
It’s really just a matter of allowing the onions to sufficiently caramelize, just like you would with French Onion Soup. I actually like that I can measure out my other ingredients or prepare a side dish while the onions are busy caramelizing.
It’s definitely not a stressful or fast-paced meal to prepare, which is kind of nice. A good meal for a leisurely Sunday.
Check out how I make this, my pro tips, tools for this recipe, and MORE below:
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thin.
Sprinkle with seasoning and dredge in flour/Parmesan mixture. Sear in oil in batches until golden brown, about 3 minutes/side. Set aside.
Heat olive oil and butter in the same skillet and use a silicone spatula to “clean” the fond on the bottom of the pot, this will add more flavor to the sauce. Add sliced onions.
Soften the onions over medium heat for 5 minutes, tossing to coat in the butter. Add soy sauce and seasoning. Reduce heat to low and cover. Cook for 30 minutes, stirring occasionally. Remove cover and increase heat to medium. Cook for 10 more minutes. Add white wine and garlic.
Cook uncovered, until the wine has almost completely reduced, about 10 minutes. Add flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste.
Add chicken broth, beef broth, and beef bouillon. Bring to a gentle boil and let it reduce and thicken, about 3-5 minutes. Remove from heat.
Add chicken and any juices back to the skillet. Top with cheese. Bake at 475° for 15-20 minutes, until the top begins to brown and bubble. Remove from heat. Garnish with thyme and serve with mashed potatoes.
Pro Tips
- The soy sauce in this recipe can’t be tasted but adds umami and enhances the other flavors in this dish.
- Mozzarella, Provolone, or Gruyere make great cheese toppings.
- Chicken broth can be used instead of white wine if needed.
- Low Sodium Broth, soy sauce, and butter can be used to control the salt in this recipe. The beef bouillon can be omitted as well, but it does add a bit of rich flavor that makes the sauce similar to a gravy.
- Chicken plumps up more when cooked so be sure to pound it thin.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Down-Home Chicken and Onions
Gallery
Recipe Summary
Yield:
Makes 4 to 6 servings
Ingredients
Ingredient Checklist
- 2 ½ pounds chicken legs, wings, and thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon seasoned salt (optional)
- 3 tablespoons butter or margarine
- 2 large onions, halved and sliced
- ½ cup water
- Hot cooked rice
Directions
Instructions Checklist
- Step 1Sprinkle chicken evenly with salt, pepper, and, if desired, seasoned salt.
- Step 2Melt butter in a large skillet over medium heat. Add chicken pieces, and cook 5 minutes on each side or until browned. Remove chicken; keep warm.
- Step 3Add onions to skillet, and sauté 10 minutes or until tender. Return chicken to skillet; stir in 1/2 cup water, cover, and simmer, stirring occasionally, 30 minutes or until sauce thickens and chicken is done. Serve over hot cooked rice.
French Onion Chicken
This French Onion Chicken Recipe is easy to prepare in a skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce and topped with hot, melted cheese. Serve this with mashed potatoes or buttered noodles and green beans for a complete meal that your family will love!
French Onion Chicken
Wait until you taste the gourmet flavors in this recipe. This is one dinner that might take a little bit longer than most recipes do, but the end result is so worth it.
It’s really just a matter of allowing the onions to sufficiently caramelize, just like you would with French Onion Soup. I actually like that I can measure out my other ingredients or prepare a side dish while the onions are busy caramelizing.
It’s definitely not a stressful or fast-paced meal to prepare, which is kind of nice. A good meal for a leisurely Sunday.
Check out how I make this, my pro tips, tools for this recipe, and MORE below:
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thin.
Sprinkle with seasoning and dredge in flour/Parmesan mixture. Sear in oil in batches until golden brown, about 3 minutes/side. Set aside.
Heat olive oil and butter in the same skillet and use a silicone spatula to “clean” the fond on the bottom of the pot, this will add more flavor to the sauce. Add sliced onions.
Soften the onions over medium heat for 5 minutes, tossing to coat in the butter. Add soy sauce and seasoning. Reduce heat to low and cover. Cook for 30 minutes, stirring occasionally. Remove cover and increase heat to medium. Cook for 10 more minutes. Add white wine and garlic.
Cook uncovered, until the wine has almost completely reduced, about 10 minutes. Add flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste.
Add chicken broth, beef broth, and beef bouillon. Bring to a gentle boil and let it reduce and thicken, about 3-5 minutes. Remove from heat.
Add chicken and any juices back to the skillet. Top with cheese. Bake at 475° for 15-20 minutes, until the top begins to brown and bubble. Remove from heat. Garnish with thyme and serve with mashed potatoes.
Pro Tips
- The soy sauce in this recipe can’t be tasted but adds umami and enhances the other flavors in this dish.
- Mozzarella, Provolone, or Gruyere make great cheese toppings.
- Chicken broth can be used instead of white wine if needed.
- Low Sodium Broth, soy sauce, and butter can be used to control the salt in this recipe. The beef bouillon can be omitted as well, but it does add a bit of rich flavor that makes the sauce similar to a gravy.
- Chicken plumps up more when cooked so be sure to pound it thin.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.