Go Back
cheesy-french-onion-chicken-spoonful
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.