French Onion Chicken Skillet pairs the flavors of French onion soup with tender chicken. This dish is sure to be requested again and again.
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I love incorporating the savory flavors of French onion soup in other dishes, like this French onion soup casserole and sour cream and onion dip. This French Onion Chicken Skillet pairs pan-seared chicken with sweet caramelized onions, nutty Gruyère cheese, and fresh thyme.
The flavor combination is simply divine! This recipe is easy to make and doesn't require a lengthy list of ingredients.
The two-step cooking process keeps the chicken tender and perfectly juicy.
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Recipe highlights
- Flavor - Sweet caramelized onions and tangy chicken is a match made in heaven.
- Simple ingredients - Just a handful of ingredients are needed to create this dish full of impressive flavor.
- One pan dish - Everything cooks in one pan for ease and convenience.
Ingredient notes
- Chicken breasts - Boneless, skinless chicken breasts cook quickly and stay tender and juicy with the stove-to-oven cooking method. I used chicken breasts that were approx. 5 ounces each.
- Onions - Sweet yellow onions enhance the sweetness of the caramelized onions. Red or white onions can also be used.
- Gruyère is a wonderfully nutty melting cheese. It's classic in French onion soup and is equally delicious in this chicken skillet. Fontina and Monterey Jack are also great options.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Caramelized onions
- Cook the onions in a large skillet over medium heat for 8-10 minutes until softened.
- Season with thyme, salt, and pepper. Add ¼ cup of chicken broth. Cook another 12-14 minutes until the onions are golden brown. Stir in the balsamic vinegar. Then transfer the onions to a plate/bowl and set aside.
Chicken
- Season both sides of the chicken with paprika, thyme, salt, and pepper. Add the chicken to the same skillet.
- Cook the chicken for 3-4 minutes on each side until browned.
- Add the caramelized onions back to the pan and add the chicken broth.
- Transfer the skillet to a 375℉ oven and bake for 8-10 minutes until the internal temperature of the chicken reaches 165℉. Top the chicken with the cheese.
- Bake for another 5 minutes until the cheese is melted. Serve with potatoes, rice, or pasta.
Expert Tips
- Caramelizing onions takes time. It's important to cook them slowly and stir them frequently so they brown and do not burn. The onions should turn golden brown.
- Use freshly shredded cheese for the best melting quality.
- Use an instant-read thermometer to check the doneness of the chicken. The length of cooking time will depend on the size of the chicken breasts.
Recipe FAQs
You can use boneless chicken thighs instead of chicken breasts if you prefer dark meat. Using an instant-read thermometer is important to ensure the chicken is cooked to a proper, safe temperature. Chicken thighs are safe to eat at 165℉ but will be more tender at 175℉-195℉.
Gruyère cheese is a hard cheese from Switzerland and is named after the town of Gruyères. Although it is a hard cheese, it is creamy and melts beautifully. It has a wonderfully nutty flavor. It's classic in French onion soup and is a must in this French onion chicken skillet.
Yes, this French onion chicken skillet can be made ahead of time. Be careful not to overcook the chicken since it will be reheated. Wait until you reheat the chicken to top it with the cheese.
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📖 Recipe Card
French Onion Chicken Skillet
Save this recipe!
We'll email this post to you, so you can come back to it later!
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Ingredients
Caramelized onions
- 2 tablespoons olive oil
- 3 cups sliced yellow onions
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon Kosher salt
- ¼ cup low-sodium chicken broth
- 2 teaspoons balsamic vinegar
Chicken
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (approx. 5 ounces each)
- ¼ teaspoon paprika
- 1 teaspoon fresh thyme leaves
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- ¼ cup low-sodium chicken broth
- 1¼ cups shredded Gruyere cheese
Instructions
Caramelized onions
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add the sliced onions and stir to coat with the oil. Cook for 10-12 minutes until softened.
- Stir in thyme, salt, and pepper. Add ¼ cup of chicken broth. Cook for another 12-14 minutes until golden brown. Stir in balsamic vinegar. Transfer the onions to a bowl or plate and set aside.
Chicken
- Preheat the oven to 375℉.
- Heat another tablespoon of olive oil in the same skillet.
- Season the chicken on both sides with paprika, thyme, salt, and pepper. Add the chicken to the skillet and cook for 3-4 minutes until brown. Flip and cook for another 3-4 minutes.
- Add the caramelized onions back to the skillet along with ¼ cup of chicken broth.
- Transfer the skillet to the oven. Bake for 8-10 minutes until the internal temperature reaches 165℉.
- Top the chicken with the shredded cheese and bake for another 5 minutes until the cheese is melted. Serve with rice, pasta, or mashed potatoes.
Notes
- Use freshly shredded cheese for the best melting quality.
- Use an instant-read thermometer to check the doneness of the chicken. The chicken needs to reach a safe temperature of 165°F. The length of cooking time will depend on the size and thickness of the chicken breasts.
- If using chicken thighs, be sure to cook to a safe internal temperature. While chicken thighs are safe at 165°F, they will be more tender at 175°F-195°F.
- To make ahead, take care to not overcook the chicken since it will be reheated. Wait until you reheat the chicken to top it with the cheese.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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