Description

This French Onion Chicken recipe features tender, thinly sliced chicken breasts seared to a golden brown and smothered in a rich, savory French onion sauce topped with melted mozzarella cheese. The caramelized onions infused with herbs create a flavorful base that pairs perfectly with the juicy chicken. Prepared with simple ingredients and cooked using a stovetop-to-oven method, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.

Ingredients

Chicken

2 large boneless, skinless chicken breasts
Salt & pepper, to taste
1 tablespoon Italian seasoning
½ tablespoon garlic powder
½ cup flour
¼ cup Parmesan cheese, shredded
3 tablespoons olive oil
1 tablespoon butter (salted or unsalted)

Sauce

2 tablespoons unsalted butter
1 tablespoon olive oil
3 yellow onions (about 1.5 lbs), sliced
1 tablespoon low-sodium soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon ground sage
3 cloves garlic, minced
½ cup broth (any type)
2 tablespoons flour
1 cup beef broth
1 cup chicken broth
1 beef bouillon cube
2 cups mozzarella cheese (provolone or Gruyère can be used as alternatives)

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Instructions

Prepare the Chicken: Slice the chicken breasts into 2–3 thinner pieces and place between plastic wrap to pound them to about ¼ inch thickness. Pat the pieces dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese in a shallow dish and dredge the chicken pieces in this mixture. Heat the olive oil and butter in a skillet over medium-high heat, then sear the chicken for about 3 minutes on each side until golden brown. Adjust the heat as needed to avoid burning. Remove the chicken and tent with foil as it will finish cooking in the oven.
Caramelize the Onions: In the same skillet, melt the unsalted butter and olive oil over medium heat. Scrape the browned bits (fond) from the pan as they add flavor. Add the sliced onions and cook for 5 minutes to soften while tossing them in the butter and oil. Add the soy sauce, dried rosemary, thyme, and ground sage. Cover the skillet, reduce heat to low, and cook for 30 minutes, stirring occasionally. Then remove the lid, raise the heat to medium, and cook the onions uncovered for an additional 10 minutes while stirring frequently to caramelize further.
Make the Sauce: Preheat your oven to 475°F (245°C). Add the minced garlic and half a cup of broth to the caramelized onions in the skillet. Cook uncovered for around 10 minutes until most of the liquid has reduced. Sprinkle in the flour and stir continuously for 1–2 minutes until the raw flour smell disappears. Add the beef broth, chicken broth, and crumble in the beef bouillon cube. Bring the mixture to a gentle boil and let it thicken for 3–5 minutes, then remove from heat.
Bake: If your skillet is not oven-safe, transfer the sauce to an oven-safe casserole dish. Nestle the seared chicken into the onion sauce and top evenly with mozzarella cheese. Bake in the preheated oven for 15–20 minutes until the cheese is melted, golden, and bubbly. Garnish with fresh thyme before serving for an aromatic finish.

Notes

For best results, pound the chicken to an even thickness to ensure uniform cooking.
You can substitute mozzarella with provolone or Gruyère cheese for different flavor profiles.
Use low-sodium soy sauce to control the saltiness of the sauce.
Make sure to stir onions occasionally while caramelizing to prevent burning.
Use an oven-safe skillet to avoid transferring the sauce and chicken, simplifying the baking step.
Garnish with fresh thyme or parsley for added color and aroma.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking
Cuisine: French-inspired