This easy French Onion Chicken has the rich, deep flavor you find in French Onion Soup but in an easy skillet meal! Herb crusted chicken is pan seared and simmered in a caramelized onion sauce and smothered with creamy Gruyere!
French onion soup is one of my all time favorite dishes. The intense, robust flavors are just so hard to beat. This easy chicken dinner requires basic ingredients that you probably already have on hand. This meal comes together in just one pan so clean up is a breeze! Below I have documented the entire step by step process so you can see exactly how to make this recipe!
Ingredients for French Onion Chicken
As always, this is a quick overview of the ingredients you need for this recipe. For the complete, printable recipe just keep scrolling.
- Chicken: boneless skinless chicken breast are used in this recipe, but boneless chicken thighs will also work.
- Spices: Italian seasoning, salt and pepper
- Onion: large white onions or a mixture of white onion and sweet yellow onion are recommended.
- Garlic: freshly minced garlic will provide the best flavor.
- Beef Broth: I know it may seem counterintuitive to use beef broth in a chicken dish, but trust me!
- Red wine: any nice dry red wine will do, if you do not want to use the wine you can use additional beef broth.
- Gruyere: creamy, smooth delicious gruyere is used in this recipe, but you can use mozzarella or provolone in a pinch.
How to Make French Onion Chicken
In addition to the ingredients listed above you will need a large skillet, spatula and a little bit of patience to caramelize the onions. I’ve documented the entire process so you can see exactly how to make this easy chicken recipe.
Thinly Slice Onions and Melt Butter
Thinly slice the onions and heat a large skillet to medium heat. Add the butter and allow it to melt completely. Tilt the pan back and forth to be sure it completely covers the bottom of the pan.
Caramelize the Onions
Add the onions to the skillet and reduce the heat to medium low. Add a pinch of salt to the onions and stir occasionally. Caramelizing onions does take some time. Allow at least 10 minutes for this step. As the onions cook moisture will evaporate from the pan and the onions will begin to reduce and turn golden brown. If your onions are turning crispy, or cooking too quickly reduce the heat.
Cut and Season the Chicken
Cut the chicken breast into small cubes. Season the chicken with the minced garlic, Italian seasoning, salt and pepper. I usually do this step while the onions are caramelizing.
Sear the Chicken
Remove the caramelized onions from the skillet and in the same skillet add the seasoned chicken. If you feel like you need to add 1 tablespoon of olive oil to the skillet. Cook the chicken 2-3 minutes on each side, just long enough to get good color and add flavor to the chicken. You do not have to worry about cooking it all the way through, it will finish cooking in the sauce.
Add the Onions, Broth and Wine
Add the cooked onions to the skillet alongside the chicken. Pour in the beef broth and red wine. Increase the heat to medium high and bring the mixture to a simmer. Allow the mixture to simmer uncovered, stirring occasionally for about 5 minutes. When the sauce has reduced by half and has thickened slightly you are ready for the next step.
Add the Cheese
Add the shredded cheese to the skillet and cover. Reduce the heat to low and allow the dish to cook 4-5 more minutes until the cheese has melted completely. If you would like you can pop the dish under the broiler to brown the cheese.
Serve
This dish is so decadent and delicious that you will want to eat it straight from the pan! But if you want to be civilized about it this dish pairs beautifully with Garlic Butter Cauliflower Mash, or my all time favorite Air Fryer Cauliflower. Both of these options keep it low carb and keto-friendly.
Storage and Reheating
This is a great meal prep option because it will stay good up to 5 days in the fridge if stored in an air tight container and reheats perfectly. If you are making this dish ahead of time, but heating the entire dish later on to serve I would wait to add the cheese until you are ready to serve.
You can reheat single servings of this dish in a microwaveable safe dish in 30 second increments until warm. If you are reheating the entire dish transfer to an oven safe dish and heat covered at 325 for 30 minutes until warmed through.
If you love this Skillet Chicken you will also love:
- Cheesy Jalapeño Keto Chicken: this one pan dish features seasoned chicken in a creamy, spicy cheese sauce! It is always a crowd pleaser!
- Cheesy Cabbage Casserole: this is the recipe that will have all of your cabbage haters reconsidering. This dish features ground beef and cabbage in a savory sauce topped with sharp cheddar cheese.
- Chicken Stir Fry: an easy, healthy dish that uses ground chicken instead of chicken breast.
- One Pan Pesto Chicken: this is a restaurant quality dish that is deceptively easy.
- Chicken and Zucchini Stir Fry: keep this one handy, it is always a crowd pleaser!
French Onion FAQ
No, if you wish to skip the wine you can use additional beef broth in its place.
Yes! This recipe is gluten free, grain free, low carb and keto-friendly.
The combination of beef broth and red wine provides that rich, intense flavor that is signature to french onion soup. Using chicken broth and white just does not provide the same flavor.
If you are love carb I love these biscuits and this vegetable as a side. If you aren’t worried about carbs this dish would be great with Mashed Potatoes or rice.
French Onion Chicken
Ingredients
- 2 tablespoons butter
- 2 cups thinly sliced white onion
- 1 tablespoon olive oil if needed for chicken
- 1 pound chicken cut into small cubes
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 1 cup beef broth
- 1/2 cup dry red wine
- 1 cup shredded gruyere cheese
Instructions
- Heat a large skillet to medium heat. Melt the butter and add the thinly sliced onions, reduce the heat to medium low.
- Add a pinch of salt to the onions and stir occasionally. Caramelizing onions does take some time. Allow at least 10 minutes for this step. As the onions cook moisture will evaporate from the pan and the onions will begin to reduce and turn golden brown. If your onions are turning crispy, or cooking too quickly reduce the heat.
- While the onions are caramelizing, cut the chicken breast into small cubes. Season the chicken with the minced garlic, Italian seasoning, salt and pepper.
- When the onions have softened and are golden in color remove them from the pan. In the same pan add the chicken (add 1 tablespoon of olive oil to the skillet if needed) and cook the chicken 2-3 minutes on each side, just long enough to get good color and add flavor to the chicken.
- Add the cooked onions to the skillet alongside the chicken. Pour in the beef broth and red wine. Increase the heat to medium high and bring the mixture to a simmer. Allow the mixture to simmer uncovered, stirring occasionally for about 5 minutes.
- When the sauce has reduced by half reduced by half and has thickened slightly, add the shredded cheese to the skillet and cover. Reduce the heat to low and allow the dish to cook 4-5 more minutes until the cheese has melted completely. If you would like you can pop the dish under the broiler to brown the cheese.
