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French Onion Chicken

Tender chicken breasts smothered in caramelized onions, beef broth, and melted Gruyère for an easy, flavorful French Onion Chicken.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 406kcal
Author: Lucy Brewer

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 2 medium onions, sliced
  • ½ cup beef broth
  • ¼ cup red wine
  • 1 cup gruyere cheese, shredded

Instructions

  • In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken with salt, pepper, and thyme.
    Four raw chicken breasts seasoned with herbs in a white dish next to three whole onions and a wooden spoon on a light surface.
  • Add the chicken to the skillet and cook for 5-6 minutes on each side, until the chicken is cooked through.
    Four cooked, seasoned chicken breasts in a round white skillet, with three whole onions and a wooden spoon beside the pan on a white surface.
  • Remove the chicken from the pan and set aside. Tent with foil to keep warm.
  • To the same skillet, add the butter and sliced onions. Cook until the onions start to brown, then add in the red wine and beef broth.
    Sliced onions and butter in a white pot, next to three whole onions and a wooden spoon on a white surface.
  • Cook until most of the liquid boils off, about five minutes.
    A white pan with sliced onions cooking in brown broth, next to three whole onions and a wooden spoon on a white surface.
  • Add the chicken back to the skillet and cover with onions and the rest of the sauce.
    Cooked chicken breasts topped with caramelized onions in a white pan, with whole onions and a wooden spoon nearby.
  • Top with the shredded gruyere cheese and place in the broiler for 2-3 minutes until the cheese is melted, then serve. Garnish with fresh thyme.
    A skillet with chicken breasts topped with shredded cheese and cooked onions, next to whole onions and a wooden spoon on a light surface.

Notes

  • Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 degrees for 20 minutes.
  • Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator, then follow the reheating instructions above.
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