French Onion Soup Chicken

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This mouthwatering French Onion Soup Chicken pairs tender and juicy chicken with perfectly caramelized onions and gooey Gruyere. It’s a savory, cheesy dinner that takes everything you love about the classic soup and turns it into a delicious meal that’ll have your family begging for seconds!

Chicken breasts topped with melted cheese and herbs in a skillet with caramelized onions, surrounded by pepper mills and a bowl of peas.

French Onion Chicken Recipe

This French Onion Soup Chicken takes the classic soup we all love and transforms it into a hearty, comforting chicken dinner. It’s a dish I love making because it’s simple, full of flavor and tastes like something I’d order at my favorite bistro.

Juicy chicken breasts simmer in a rich onion sauce, topped with melted Gruyère cheese. What makes this dish really amazing is how the sweet, caramelized onions soak up the flavors of broth and balsamic, creating a rich, flavorful sauce. Paired with creamy mashed potatoes, it’s a meal my family just can’t get enough of.

If you love the flavors in this dish, you’ve got to try my homemade French Onion Soup or this super easy Lipton French Onion Meatloaf next!

Plate with chicken, mashed potatoes, and green peas, garnished with onions and sauce, a fork on the side, salt and pepper shakers nearby.

Why We Love This Recipe

Rich, savory flavors: This dish takes the best parts of French onion soup and transforms it into a main course that’s comfort food at it’s best!
Simple ingredients: With pantry staples like onions, broth, and balsamic vinegar, it’s so easy to whip up any time.
Perfect for any occasion: It’s such a great recipe because it’s elegant enough for guests, but quick and easy enough for a weeknight dinner.

Ingredients for a recipe are laid out on a surface: chicken breasts, shredded Gruyere cheese, avocado oil, sweet onions, beef broth, garlic, balsamic vinegar, thyme, salt, and pepper.

Boneless skinless chicken breasts
Avocado oil
Sweet white onions or yellow onions, thinly sliced into half moons
Fresh garlic cloves, minced
Fresh thyme, minced
Beef broth
Balsamic vinegar
Salt and black pepper
Gruyère cheese
Fresh thyme, for garnish (optional)

How to Make French Onion Chicken

Step 1. Warm a large cast iron or oven-safe skillet over medium-high heat. Once hot, drizzle in 1 tablespoon of oil. Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan, place it on a plate, and cover with foil to keep warm.

Step 2. Reduce the heat to medium and add more oil to the skillet if needed. Add onions and cook, stirring frequently, until they’re soft and caramelized, about 15-20 minutes.

Four pieces of cooked chicken breast in a black skillet on a light background.

Sliced caramelized onions in a black cast iron skillet on a light surface.

Step 3. Add the garlic and minced thyme.

Step 4. Continue to cook the onion mixture for a couple of minutes, stirring occasionally, until the garlic has become slightly tender and fragrant.

Caramelized onions in a cast iron skillet topped with minced garlic and herbs.

A cast iron skillet filled with caramelized sliced onions against a light background.

Step 5. Pour in the beef broth, balsamic vinegar, and a sprinkle of salt and pepper. Mix well.

Step 6. Return the chicken breasts to the skillet.

A cast iron skillet containing cooked, caramelized onions in a dark broth, topped with a small pile of black pepper.

Cast iron skillet with four cooked chicken breasts in a brown onion sauce, placed on a light background.

Step 7. Spoon some of the caramelized onion sauce over the top of each chicken breast. Let the mixture simmer gently, uncovered, for 10-20 minutes, or until the sauce reduces and the chicken’s internal temperature reaches 165°F. Flip the chicken halfway through to ensure everything cooks evenly.

Step 8. Sprinkle the shredded gruyere cheese evenly on top. Transfer the oven-safe skillet into the oven and broil for just a few minutes until the cheese is melted completely. (All ovens heat differently so keep a close eye on it to avoid burning the cheese.)

Chicken breasts and onions simmering in sauce inside a black cast-iron skillet on a light background.

A cast iron skillet with cooked food topped with shredded cheese.

Step 9. Garnish with fresh thyme.

Cast iron skillet with four pieces of cooked chicken breast, topped with melted cheese, in a savory sauce.

Fried chicken breasts in a cast-iron skillet with a brown sauce and herbs on a light background.

Step 10: Serve with mashed potatoes and a side of veggies. Enjoy!

Cast-iron skillet with cooked cheesy chicken and onions, accompanied by bowls of mashed potatoes and green peas, striped cloth, and salt and pepper shakers.

Storage Instructions

If you have leftovers, you can store them in an airtight container for up to 4 days. You can also freeze them for up to 2 months in a sealed container. When you’re ready to enjoy, just thaw overnight in the fridge before reheating.

A plate with gravy-covered chicken atop mashed potatoes, garnished with onions and herbs, alongside a serving of green peas.

Variations and Add-ins

Chicken: Boneless skinless chicken thighs are a juicy and flavorful alternative to chicken breasts.
Cheese: Try mozzarella or fontina if you don’t have Gruyère on hand.
Herbs: Add a sprig of rosemary or bay leaf to the sauce while simmering for extra flavor.
Veggies: Toss in mushrooms, spinach, or zucchini for a veggie-packed version.
Broth: Beef broth creates the perfect savory sauce, but chicken broth works if that’s what you have on hand.
Low-carb option: Serve with mashed cauliflower instead of potatoes for a low-carb twist

A spoon drizzling sauce over cooked chicken with onions, on a plate with mashed potatoes and peas. Two wooden salt and pepper shakers in the background.

Tips and Tricks

To make things quicker and easier, you can use a kitchen mandolin to slice onions evenly.
Though completely optional, it helps to pound out the chicken breast to the same thickness to allow even cooking.
Be patient when caramelizing onions. Low heat is key for sweet, golden perfection.
Use a cast iron skillet or other heavy bottom skillet for searing the chicken and broiling the cheese all in one pan.
If the sauce seems too thin, just let it simmer uncovered to thicken.

A fork holds a slice of cooked meat with sauce and onions. In the background, a plate contains meat with onions, mashed potatoes, and green peas. A pepper mill is visible to the side.

FAQs

Can I use pre-shredded cheese instead of shredding my own?

While pre-shredded cheese is convenient, it will often contain anti-caking agents that can prevent it from melting smoothly. For the best gooey texture, shred a block of Gruyère cheese. I absolutely love my KitchenAid shredder attachment for this!

What can I do if my onions start to burn while caramelizing?

If your onions start to stick or burn, lower the heat and add a splash of broth or water to deglaze the skillet. This will lift the browned bits and keep the onions cooking evenly.

How do I know when the chicken is cooked completely?

The best way is to use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F. If you do not have a meat thermometer, slice into the center of the thickest part of the breast to see if the juices run clear and no pink is showing.

Can I make this recipe ahead of time?

You can either make it ahead of time and reheat it or prep parts of it in advance. You can caramelize the onions and cook the chicken ahead of time. Store them separately in airtight containers in the fridge, then assemble and broil when you’re ready to serve.

A plate with sliced chicken topped with sautéed onions over mashed potatoes, accompanied by green peas.

More Tasty Chicken Recipes

If you liked this recipe, here are a few more chicken recipes you’ll love!

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Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

Meet Lisa