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Closeup of French onion chicken in a cast iron skillet.
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French Onion Chicken

Tender, juicy chicken breasts smothered in a savory French onion gravy then topped with melted provolone and Gruyere cheese is a quick, easy and satisfying weeknight dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1 ½ pounds) sliced in half horizontally
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons butter unsalted
  • 1 large sweet onion sliced in half, then thinly sliced
  • ½ teaspoon dried thyme
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 ½ cups beef broth low sodium
  • 4 slices provolone cheese
  • 2 ounces Gruyere cheese shredded (½ cup)

Instructions

  • Season both sides of sliced chicken breasts with ½ teaspoon of salt and ½ teaspoon pepper.
  • Melt butter in a large OVEN SAFE skillet over medium high heat. Add onions and season with the remaining ½ teaspoon salt, ½ teaspoon pepper and thyme.
  • Cook, stirring often, (using a wooden spoon) until onions are browned and softened (about 10 to 11 minutes).
  • Add garlic to onions and cook (while continuing to stir) until fragrant, about 30 seconds.
  • Transfer onions with garlic to a large plate.
  • Heat olive oil in the same skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink in the middle (about 4 minutes on each side depending upon thickness).
  • Transfer chicken to the plate with the onions.
  • Return onions with garlic to the skillet and sprinkle with flour. Stir well, while scraping any browned bits off of the bottom of the skillet for 1 minute.
  • Add beef broth and bring to a boil while stirring constantly.
  • Lower heat to maintain a simmer (medium low). Simmer until slightly thickened (about 1 ½ minutes), stirring occasionally.
  • Remove from heat and turn your oven broiler on high.
  • Carefully return chicken to the skillet and spoon gravy and some of the onions over the chicken.
  • Top each chicken breast with 1 slice of provolone cheese and sprinkle with shredded Gruyere.
  • Place under the broiler for 1 to 2 minutes, or until cheese is melted.

Notes

  • Sweet or yellow onion can be used.
  • To help with slicing the chicken, place in your freezer for about 30 minutes before slicing to firm up the meat.