Serve this with mashed potatoes or buttered noodles and green beans for a complete meal that your family will love!
French Onion Chicken
Wait until you taste the gourmet flavors in this recipe. This is one dinner that might take a little bit longer than most recipes do, but the end result is so worth it. It’s really just a matter of allowing the onions to sufficiently caramelize, just like you would with French Onion Soup. I actually like that I can measure out my other ingredients or prepare a side dish while the onions are busy caramelizing. It’s definitely not a stressful or fast-paced meal to prepare, which is kind of nice. A good meal for a leisurely Sunday. Check out how I make this, my pro tips, tools for this recipe, and MORE below:
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound it to 1/4 inch thin. Sprinkle with seasoning and dredge in flour/Parmesan mixture. Sear in oil in batches until golden brown, about 3 minutes/side. Set aside.
Heat olive oil and butter in the same skillet and use a silicone spatula to “clean” the fond on the bottom of the pot, this will add more flavor to the sauce. Add sliced onions.
Soften the onions over medium heat for 5 minutes, tossing to coat in the butter. Add soy sauce and seasoning. Reduce heat to low and cover. Cook for 30 minutes, stirring occasionally. Remove cover and increase heat to medium. Cook for 10 more minutes. Add white wine and garlic.
Cook uncovered, until the wine has almost completely reduced, about 10 minutes. Add flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste. Add chicken broth, beef broth, and beef bouillon. Bring to a gentle boil and let it reduce and thicken, about 3-5 minutes. Remove from heat.
Add chicken and any juices back to the skillet. Top with cheese. Bake at 475° for 15-20 minutes, until the top begins to brown and bubble. Remove from heat. Garnish with thyme and serve with mashed potatoes.
Pro Tips
The soy sauce in this recipe can’t be tasted but adds umami and enhances the other flavors in this dish. Mozzarella, Provolone, Swiss, or Gruyere make great cheese toppings. Chicken broth can be used instead of white wine if needed. Low Sodium Broth, soy sauce, and butter can be used to control the salt in this recipe. The beef bouillon can be omitted as well, but it does add a bit of rich flavor that makes the sauce similar to a gravy. Chicken plumps up more when cooked so be sure to pound it thin. Gravy Master can be added to the sauce for a darker color, though it’s totally optional. This recipe is in The Cozy Cookbook on page 116! Be sure to try my French Onion Pasta recipe next!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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This is the 3.5 quart skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Gravy Masters or Kitchen Bouquet– Either of these browning and seasoning sauces are optional and can be used if a darker color gravy is desired. Meat Tenderizer. Essential for this recipe! Kitchen Tongs– Makes it easy to handle the chicken when searing. Silicone Spatula– Makes it easy to scrape up any brown bits left in the pan and incorporate them into the sauce for more flavor. Meat Thermometer– The chicken is ready to serve when it’s reached 165°.
