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One-Pan Skillet French Onion Chicken with Gruyère

A close-up of a juicy french onion chicken breast topped with melted cheese and caramelized onions on a white plate.
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Make this rich and savory French Onion Chicken in one skillet. It features tender chicken breasts smothered in deeply caramelized onions and melted Gruyère cheese, delivering classic French onion soup flavor without the fuss. This is an easy, impressive weeknight chicken dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine or extra broth
  • 1 cup shredded Gruyère cheese (or Provolone)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat the olive oil in a large, oven-safe skillet over medium heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. Add the sliced onions to the same skillet. Cook slowly over medium-low heat, stirring occasionally, for 15 to 20 minutes until the onions are deeply caramelized and soft. This step builds the French onion flavor.
  4. Sprinkle the flour over the caramelized onions and stir for 1 minute.
  5. Pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
  6. Stir in the thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. If using wine, add it now and let it cook down for 2 minutes.
  7. Return the seared chicken breasts to the skillet, nestling them into the onion sauce.
  8. Cover the skillet and cook on medium-low heat for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  9. Preheat your broiler. Sprinkle the shredded Gruyère cheese evenly over the chicken breasts.
  10. Place the skillet under the broiler for 1 to 3 minutes, watching closely, until the cheese is melted and bubbly brown.
  11. Remove from the oven. Garnish with fresh parsley before serving immediately over rice or noodles, if desired.

Notes

  • For the deepest onion flavor, do not rush the caramelization process; low and slow heat is key.
  • If you do not have an oven-safe skillet, transfer the chicken and sauce to a baking dish before topping with cheese and broiling.
  • Use good quality beef broth as it forms the base of the sauce.
  • This dish pairs well served over egg noodles or mashed potatoes for a hearty chicken dinner.

Nutrition

Find it online: https://bringdish.com/french-onion-chicken-skillet-dinner/