French Onion Chicken: The Ultimate Skillet Bake Recipe

Imagine the comforting embrace of classic French onion soup, but transformed into a hearty, savory main course. This incredible French Onion Chicken recipe brings together tender chicken, perfectly caramelized onions, and a rich, deeply flavored sauce, all topped with gooey, bubbly cheese. It is a true skillet-to-oven delight that promises a gourmet weeknight meal with minimal fuss, perfect for gathering your loved ones around the table.

Why You’ll Love This French Onion Chicken Recipe

You are going to adore this recipe for so many reasons. It captures a gourmet flavor profile with surprisingly minimal effort, making it ideal for busy evenings. This French Onion Chicken makes for a satisfying family dinner that truly feels special. The steps are simple and easy to follow, perfect even for beginners in the kitchen. Plus, it is a hearty and deeply satisfying meal that tastes like a warm hug. You can also easily adapt it for various dietary needs, ensuring everyone can enjoy a delicious plate.

Ingredients

Here are the simple ingredients you will need to create this delightful French Onion Chicken:

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 Tablespoon Italian seasoning
• ½ Tablespoon garlic powder
• ½ cup all-purpose flour
• ¼ cup Parmesan cheese, shredded
• 3 Tablespoons olive oil
• 1 Tablespoon salted or unsalted butter

For the Caramelized Onions & 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 dry white wine, like chardonnay or pinot grigio
• 2 Tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon cube

For the Topping:

• 2 cups mozzarella cheese, shredded (Provolone or Gruyere also work beautifully)
• Fresh thyme for garnish

Notes & Substitutions

Preparing the chicken breasts properly ensures they cook evenly and stay tender; pounding them thin is key. The low sodium soy sauce adds a crucial layer of umami to the onions, deepening their savory flavor. For the cheese topping, while mozzarella melts wonderfully, feel free to use provolone for a sharper taste or gruyere for that classic French onion soup authenticity.

If you prefer to avoid alcohol, simply substitute the white wine with an equal amount of chicken broth. Always choose low sodium broths to control the overall saltiness of the dish. The beef bouillon cube intensifies the beefy flavor of the sauce, but you can omit it if you prefer a lighter profile.

Equipment

Gathering your tools before you begin makes cooking a breeze. For this recipe, you will need:

• A large, oven-safe skillet (cast iron works wonderfully)
• A meat tenderizer
• A reliable silicone spatula
• Kitchen tongs
• A meat thermometer to ensure safe cooking

How To Make French Onion Chicken

Creating this comforting French Onion Chicken is a rewarding experience. Follow these detailed steps to bring a gourmet meal to your family table. Remember, each stage builds flavor, so take your time and enjoy the process. This recipe is designed to be made in one skillet, moving seamlessly from stovetop to oven for ultimate convenience.

Prepare the Chicken

Start by preparing your chicken with care.

• First, slice each large boneless, skinless chicken breast into 2-3 thinner cutlets. Place these between sheets of plastic wrap.
• Pound the chicken pieces until they are about ¼ inch thick. A meat tenderizer’s textured side can speed this up. This ensures quick, even cooking.
• Pat the pounded chicken dry with paper towels. Season each side generously with salt, black pepper, garlic powder, and Italian seasoning.
• In a shallow dish, combine the ½ cup flour and ¼ cup shredded Parmesan cheese. Dredge each chicken cutlet thoroughly in this mixture, ensuring it is fully coated.
• Heat 3 tablespoons of olive oil and 1 tablespoon of butter in your large, oven-safe skillet over medium-high heat.
• Sear the dredged chicken for approximately 3 minutes per side. You are looking for a beautiful golden-brown crust to form. Adjust the heat as needed to prevent burning, adding a little extra olive oil if the skillet looks dry.
• Once seared, remove the chicken from the skillet and loosely tent it with aluminum foil. Do not worry if it is not cooked all the way through; it will finish baking in the oven.

Caramelize the Onions

True caramelized onions are worth the wait; they are the heart of this dish.

• Slice your three yellow onions into even ¼-inch thick rings. Avoid slicing them too thin, as they will reduce significantly during cooking.
• Melt 2 tablespoons of butter and 1 tablespoon of olive oil in the same skillet over medium heat.
• Use your silicone spatula to scrape up any browned bits (called “fond”) from the bottom of the skillet. These remnants are packed with flavor and will enrich your sauce.
• Add the sliced onions to the skillet and toss them to coat evenly in the butter and oil. Cook them, stirring occasionally, for 5 minutes until they begin to soften.
• Stir in the low sodium soy sauce, dried rosemary, dried thyme, and ground sage.
• Cover the skillet and reduce the heat to low. Let the onions cook for 30 minutes, stirring occasionally to prevent sticking and ensure even caramelization.
• Remove the cover and increase the heat to medium. Continue to cook for another 10 minutes, stirring more frequently. The onions should be deeply golden brown and incredibly sweet.

The Maillard reaction and the process of caramelization are responsible for the complex flavors and deep browning in cooked onions. To understand more about the science behind this culinary transformation, read about the science of caramelizing onions.

Make the Sauce

A rich, savory sauce ties all the flavors together.

• While the onions finish, preheat your oven to 475°F (245°C).
• Add the minced garlic and dry white wine to the skillet with the caramelized onions. Cook uncovered until the wine is almost completely reduced, which usually takes about 10 minutes. This step deglazes the pan and concentrates the flavors.
• Sprinkle in the 2 tablespoons of flour and toss it with the onions and pan liquids. Cook for 1-2 minutes, stirring constantly, until the raw flour smell is gone. This forms a roux, which will thicken the sauce.
• Gradually stir in the beef broth and chicken broth, along with the beef bouillon cube.
• Increase the heat to medium-high and bring the sauce to a gentle boil. Allow it to simmer and thicken for 3-5 minutes, stirring periodically. The sauce should coat the back of a spoon.
• Remove the skillet from the heat.

Bake

The final baking step brings everything together, melting the cheese into a glorious topping.

• If your skillet is not oven-safe, carefully transfer the chicken, onions, and sauce into a large oven-safe casserole dish. (Using a large, oven-safe skillet from the start makes this step seamless.)
• Arrange the seared chicken cutlets back into the skillet, nestled in the rich onion sauce.
• Evenly top the chicken and sauce with the 2 cups of shredded mozzarella cheese (or your chosen cheese).
• Bake in the preheated 475°F oven for 15-20 minutes, or until the cheese is bubbly, melted, and golden brown.
• Carefully remove the skillet from the oven. Garnish generously with fresh thyme sprigs.
• Serve your comforting French Onion Chicken immediately and savor every bite!

Pro Tips & Troubleshooting

Achieving perfect caramelized onions is key; be patient and cook them low and slow for that deep sweetness. When searing the chicken, adjust the heat as needed, turning it down slightly if the pan gets too hot, and back up if it cools. To ensure the chicken is fully cooked through, use a meat thermometer to check for an internal temperature of 165°F (74°C).

For an even richer color and depth in the sauce, a tiny splash of Gravy Master or Kitchen Bouquet can work wonders. To prevent onions from burning, keep the heat on low to medium-low during the initial covered cooking phase and stir regularly. If your sauce tastes bland, a pinch more salt, pepper, or a dash of Worcestershire sauce can elevate the flavors.

The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat. You can find more comprehensive guidance on safe cooking temperatures for poultry from the USDA.

Serving, Storage & Variations

This versatile French Onion Chicken pairs beautifully with a variety of sides. Serve it alongside creamy mashed potatoes, broad egg noodles, or vibrant green beans for a complete meal. A simple side salad or crusty bread for dipping into the luxurious sauce also works well.

To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, this recipe freezes wonderfully. Place cooled leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the oven until warmed through.

For variations, consider using boneless, skinless chicken thighs instead of breasts for an even juicier result. Experiment with different herb combinations, like a touch of fresh sage or marjoram. To make this dish gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch for thickening the sauce.

Nutrition

Here is a general nutritional breakdown per serving for this savory French Onion Chicken:

Frequently Asked Questions (FAQ)

Final Thoughts

This French Onion Chicken recipe truly embodies comfort and gourmet taste, proving that incredible flavors do not have to be complicated. It transforms familiar ingredients into a meal that is both deeply satisfying and wonderfully elegant.

We encourage you to gather your family, create this beautiful dish, and make some cherished memories around the dinner table. When you try it, please share your experience and let us know how much you loved this ultimate skillet bake!

Dominique

French Onion Chicken: The Ultimate Skillet Bake Recipe

This French Onion Chicken recipe features tender chicken breasts seared to a golden crust, then baked in a rich, savory caramelized onion sauce, all topped with gooey melted cheese. It’s a comforting skillet bake perfect for a hearty meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, American-Inspired, French, French-inspired

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 2 large boneless, skinless chicken breasts
• Salt/pepper
• 1 Tablespoon Italian seasoning
• ½ Tablespoon garlic powder
• ½ cup flour
• ¼ cup Parmesan cheese shredded

Searing

• 3 Tablespoons olive oil
• 1 Tablespoon butter salted or unsalted

Onion Sauce

• 2 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 3 yellow onions equal to 1.5 lbs.
• 1 Tablespoon low sodium soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ¼ teaspoon ground sage
• 3 cloves garlic minced
• ½ cup dry white wine like chardonnay or pinot grigio
• 2 Tablespoons flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon

Topping

• 2 cups mozzarella cheese provolone or gruyere are great too

Equipment

• Saran wrap
• Meat tenderizer
• Skillet (large, oven-safe)
• Silicone Spatula
• Foil
• Oven
• Casserole dish (optional)

Method

 

Preparation

1. Slice chicken breasts into thinner pieces, then pound them to 1/4 inch thickness using saran wrap.
2. Pat chicken dry, season with salt, pepper, garlic powder, and Italian seasoning, then dredge in a mixture of flour and Parmesan cheese.
3. Heat 3 Tbsp oil and 1 Tbsp butter in a skillet over medium-high heat and sear the chicken for about 3 minutes per side until golden.
4. Remove chicken from the skillet, tent with foil, and set aside to finish cooking later.
5. Slice yellow onions into even ¼ inch slices.

Cooking the Sauce

1. Melt 2 Tbsp butter and 1 Tbsp olive oil in the same skillet, then use a silicone spatula to scrape up chicken remnants from the bottom for added flavor.
2. Add sliced onions, toss to coat, soften for 5 minutes, then add soy sauce, rosemary, thyme, and sage.
3. Cover the skillet, reduce heat to low, and cook the onions for 30 minutes, stirring occasionally.
4. Remove the cover, increase heat to medium, and cook for 10 more minutes, stirring frequently.

Finish and Bake

1. Preheat oven to 475 degrees.
2. Add minced garlic and white wine to the skillet, cooking uncovered until the wine is almost completely reduced, about 10 minutes.
3. Stir in flour, toss to coat, and cook for 1-2 minutes until the raw flour smell is gone.
4. Add chicken broth, beef broth, and beef bouillon; increase heat to medium-high and bring to a gentle boil to thicken and reduce for 3-5 minutes, then remove from heat.
5. Return the chicken to the skillet, top with mozzarella cheese, and bake at 475 degrees for 15-20 minutes until browned and bubbly.
6. Remove from oven, garnish with fresh thyme, and serve immediately.

Notes

When pounding chicken, use the textured side of a meat tenderizer for quicker results. Adjust heat as needed while searing chicken to prevent burning, adding more olive oil if necessary. You can use an oven-safe skillet for the entire cooking process, or transfer to a casserole dish before baking.

Dominique

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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

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