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Easy French Onion Chicken Recipe

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4.2 from 75 reviews

This Easy French Onion Chicken recipe features juicy, tender chicken breasts topped with a rich, caramelized onion sauce and three types of melty cheeses. The savory sauce combines deep-flavored caramelized onions with aromatic herbs, Worcestershire and soy sauces, all baked to perfection under provolone, Gruyere, and Parmesan cheeses. Perfect for a comforting weeknight dinner, served beautifully with mashed potatoes or your favorite side.

Ingredients

Chicken

  • 4 medium chicken breasts, pounded to an even thickness
  • 2 1/2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons Danish Creamery Butter
  • 2 tablespoons olive oil

French Onion Sauce

  • 2 large yellow onions, sliced into ¼-inch thick rings
  • 4 tablespoons Danish Creamery Butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • Pinch to 1/4 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 (14 oz) can reduced sodium beef broth
  • 2 tablespoons flour
  • 1 teaspoon beef bouillon (granulated, cube crushed, or better than bouillon)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Cheeses

  • 4 slices provolone cheese (preferably from deli counter)
  • 4 oz freshly grated Gruyere cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Prep chicken: In a shallow dish, whisk together the flour, salt, garlic powder, onion powder, black pepper, and paprika. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess, then place on a dry surface until ready to cook.
  2. Cook chicken: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. When hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown. The chicken will finish cooking in the oven. Remove chicken from skillet and tent with foil. Do not wipe out skillet.
  3. Caramelize onions: In the same skillet with chicken drippings, melt 4 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the sliced onions, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Stir occasionally and cook for 20-25 minutes until onions are deeply caramelized and golden brown. Lower heat or add more butter/olive oil if onions start to scorch.
  4. Preheat oven: During the last 10 minutes of caramelizing onions, preheat the oven to 400°F (200°C).
  5. Make sauce: Add minced garlic, red pepper flakes, soy sauce, and Worcestershire sauce to the caramelized onions and cook for 30 seconds. Sprinkle flour over the mixture and cook, stirring, for 1 minute. Slowly stir in the beef broth, add beef bouillon, dried parsley, oregano, and thyme. Bring to a gentle simmer and cook until the sauce thickens. Taste and season with salt and pepper if needed, though additional salt is usually unnecessary.
  6. Add cheese and chicken: Return the chicken breasts to the skillet, spoon some sauce over each piece. Top each chicken breast with one slice of provolone cheese, then sprinkle with shredded Gruyere and Parmesan cheeses.
  7. Bake: Transfer the oven-safe skillet to the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  8. Serve: Remove from oven and spoon additional sauce over the chicken. Serve hot, ideally with mashed potatoes or your preferred side dish.

Notes

  • If you don’t have an oven-proof skillet, cook stove-top then transfer contents to an oven-safe baking dish before baking.
  • Beef bouillon adds a rich depth of flavor; use granulated, cube (crushed), or better than bouillon adds best results without dissolving in water.
  • Slice onions uniformly about ¼ inch thick for even caramelization—too thin causes mushiness.
  • Purchase aged Gruyere from the deli section for deeper flavor and melting quality.
  • Buy provolone from the deli counter sliced fresh, or substitute with fresh mozzarella for a milder flavor.
  • Always use freshly grated Parmesan for best flavor and melting performance over pre-shredded or powdered versions.
  • Caramelize onions thoroughly until dark golden brown but not burnt to develop intense sweetness and flavor.
  • Sear chicken on the stovetop but do not fully cook before baking to avoid dryness; use a meat thermometer to ensure internal temperature of 165°F.
  • To store, keep leftovers in an airtight container in the fridge for up to 5 days.
  • To freeze, cool completely then transfer to an airtight container or freezer bag; freeze up to 3 months. Thaw completely before reheating.
  • Reheat in microwave in 30-second intervals until warmed through or in oven at 350°F covered with foil for 15 minutes.

Find it online: https://flavorspath.com/easy-french-onion-chicken-recipe/