French Onion Chicken Skillet pairs the flavors of french onion soup with tender chicken. This dish is sure to be requested again and again.
If you love French onion soup, you will love this dish. Pan-seared chicken is paired with sweet caramelized onions, nutty Gruyere 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.
Table of Contents
show
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.
For another French onion soup-inspired dish, try French Onion Soup Casserole.
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.
- Gruyere 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. (Image 1)
- 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. (Image 2)
- Transfer the onions to a plate/bowl and set aside.
Chicken
- Season the chicken on both sides with paprika, thyme, salt, and pepper. Add the chicken to the same skillet. (Image 3)
- Cook the chicken for 3-4 minutes on each side until browned. (Image 4)
- Add the caramelized onions back to the pan and add the chicken broth. (Image 5)
- Transfer the skillet to a 375-degree oven and bake for 8-10 minutes until the internal temperature of the chicken reaches 165 degrees. Top the chicken with the cheese. (Image 6)
- Bake for another 5 minutes until the cheese is melted. Serve with potatoes, rice, or pasta.
Serving suggestions
- Fluffy Mashed Potatoes
- Loaded Baked Potato Casserole
- Fingerling Potatoes with Herbs
- Roasted Honey Thyme Carrots
- Lemon Pepper Green Beans
- Garden Salad with Balsamic Dressing
Tips
- 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.
Equipment
Oven-safe skillet | Measuring cups and spoons | Grater | Instant-read thermometer
Try these chicken recipes next
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
French Onion Chicken Skillet
This easy skillet pairs the flavors of French onion soup with tender chicken. This dish is sure to be requested again and again.
Ingredients
Caramelized onions
- 2 tablespoons olive oil
- 3 cups sliced yellow onions
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup 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 salt
- ¼ cup 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 degrees.
- 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 degrees.
- 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 degrees. The length of cooking time will depend on the size and thickness of the chicken breasts.
Nutrition
Calories: 447kcal | Carbohydrates: 13g | Protein: 38g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 976mg | Potassium: 650mg | Fiber: 2g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 13mg | Calcium: 460mg | Iron: 1mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Tried this recipe?Please leave a comment and rating below.
Love this recipe? Follow on Pinterest for more inspiration!
Leave a Comment