french onion chicken is skillet

French Onion Chicken

Turn your favorite soup into a complete protein-rich meal with French Onion Chicken. Made with broth, onions, butter, chicken, and cheese, the classic soup is getting a total upgrade!

Prep: 15Cook: 40Total: 55 minutes
Yield 4 servings 1x


  • 3 tbsp butter
  • 2 large onions, sliced very thin
  • 1 cup broth
  • 4 medium chicken breasts
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp arrowroot powder (or cornstarch)
  • 1 cup grated gruyere cheese (mozzarella works as well)


  1. Preheat oven to 400F.
  2. In a large skillet, heat 2 tbsp of butter over medium-high heat.
  3. Once hot, add in all of the sliced onions and 1/4 cup beef broth. Cook for 15-20 minutes or until browned and softened.
  4. While onions are cooking, pound chicken breasts with mallot or roller until even and thinner that before. Anywhere around 1 inch thick all around.
  5. Season both sides of chicken with thyme, salt, and pepper.
  6. Set finished onions aside in a bowl. Add 1 tbsp of butter to skillet and then add chicken.
  7. Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate and turn down stovetop to medium-low heat.
  8. In a small bowl, mix together 3/4 cup broth with 1 tbsp arrowroot powder.
  9. Add onions back to skillet, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
  10. Add chicken back to skillet and using a spoon, cover the chicken with the onions and sauce.
  11. Top each chicken breast with finely shredded gruyere cheese.
  12. Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
Author: ErinCategory: dinner, lunch, meal-prep, gluten-free, chickenMethod: stovetopCuisine: AmericanDiet: Gluten Free