Description
This French Onion Chicken recipe combines tender chicken breasts with deeply caramelized onions, savory beef stock, melted Gruyere cheese, and a hint of fresh herbs for a comforting, one-pan meal inspired by the flavors of classic French onion soup. Perfect for a cozy family dinner, it delivers all the richness of the beloved soup with a hearty, protein-packed twist.
Ingredients
Scale
For the Caramelized Onions:
- 2 tbsp / 30g Butter, divided in two
- 1 tbsp Olive Oil, divided in two
- 2 large White Onions, thinly sliced (approx 400g/14oz before peeled)
- 1 tbsp Balsamic Vinegar
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
For the Chicken:
- 2x 250g/9oz Chicken Breasts
- 1/2 tsp Salt
- 1/4 tsp Dried Thyme
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
For the Sauce and Assembly:
- 1 tbsp Plain Flour
- 240ml / 1 cup Beef Stock
- 1/2 tsp Worcestershire Sauce
- 100g / 1 cup grated Gruyere cheese
- Finely diced Fresh Chives, to garnish (optional)
Instructions
- Caramelize the Onions: Add half the butter and oil to a large oven-safe pan over medium heat. Add the sliced onions and fry for 15 minutes, stirring somewhat frequently, until the onions are soft and golden. Stir in the balsamic vinegar, 1/8 tsp salt, and 1/8 tsp black pepper. Turn the heat to medium-low and continue frying for about 20 minutes, stirring occasionally, until the onions are very soft, sticky, and sweet. If they dry out, add a dash of water as needed. Patience is key here, as low and slow cooking gives the best caramelized flavor.
- Prepare and Season the Chicken: While the onions cook, slice each chicken breast horizontally to obtain 4 even-sized pieces. Season both sides with 1/2 tsp salt, 1/4 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- Brown the Chicken: Remove the caramelized onions from the pan and wipe clean if needed. Raise the heat to medium-high, add the remaining butter and oil, and sear the chicken pieces for a few minutes on each side until golden brown and nearly cooked through. Remove chicken to a plate and set aside. Preheat your grill (broiler) to high.
- Make the Sauce: Place the onions back in the pan. Stir in the flour and cook for 1 minute, then gradually pour in the beef stock, stirring to prevent lumps. Add Worcestershire sauce and any juices from the resting chicken. Taste and adjust the seasoning if needed.
- Assemble and Top with Cheese: Place the chicken pieces back in the pan, nestling them into the sauce and onions. Spoon some caramelized onions over each piece of chicken, and top each with grated Gruyere cheese.
- Grill to Melt Cheese: Place the pan under the preheated grill/broiler just until the cheese melts and bubbles—watch closely to prevent overcooking the chicken.
- Garnish and Serve: Remove from the oven, spoon more onions over the chicken, and garnish with fresh chives if using. Serve immediately and enjoy!
Notes
- Pan: If you don’t have an oven-safe pan, use a pan with a lid to melt the cheese instead of grilling/broiling.
- Caramelized Onions: Don’t rush the onions—low and slow is the key to deep flavor. Add a splash of water as needed to prevent burning or drying out.
- Grill/Broiler: Ensure your grill or broiler is fully preheated. The cheese should just melt; be careful not to overcook the chicken.
- Chives: Chives add flavor and color but can be substituted with fresh thyme leaves or omitted.
- Serving Suggestions: Pairs well with asparagus and roasted baby potatoes or your favorite side dishes.
- Calories: Nutrition is calculated for the chicken and sauce, without sides, and based on dividing the recipe into 4 servings.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 391 kcal
- Sugar: 5.05g
- Sodium: 695mg
- Fat: 20.66g
- Saturated Fat: 9.61g
- Unsaturated Fat: 8.93g
- Trans Fat: 0.243g
- Carbohydrates: 12g
- Fiber: 1.7g
- Protein: 38.12g
- Cholesterol: 134mg
