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–+ servings
french onion chicken is skillet
Erin Antoniak

French Onion Chicken

5 from 116 votes
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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: chicken, dinner, gluten-free, lunch, Main Course, meal-prep
Cuisine: American
Calories: 503
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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.

Nutrition

Calories: 503kcalCarbohydrates: 8gProtein: 59gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 204mgSodium: 1384mgPotassium: 955mgFiber: 1gSugar: 3gVitamin A: 782IUVitamin C: 7mgCalcium: 368mgIron: 1mg

Notes

  • Pound the chicken breasts to an even thickness before searing. Aim for about 1 inch all around — this ensures the chicken cooks evenly and doesn't end up dry on the edges while raw in the center.
  • Take your time with the onions — really caramelize them. Cook them for a full 15-20 minutes until they're soft, browned, and sweet. Don't rush this step; the onions are the entire flavor base of the dish and it's worth the wait!
  • Mix the broth and arrowroot powder together in a small bowl before adding to the pan. Whisking them together first prevents any lumps in the sauce and helps it thicken up beautifully in just 2-3 minutes.

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