Description
This French Onion Chicken with Gruyere is a decadent and savory one-skillet meal that combines tender, pan-fried chicken breasts with rich caramelized onions and a luscious broth-based sauce. Topped with melted Gruyere cheese, this dish is perfect for a comforting dinner served over creamy mashed potatoes and garnished with fresh thyme for a fragrant finish.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon dried thyme (divided)
- 1 teaspoon dried rosemary (divided)
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper
- 2 tablespoons salted butter (divided)
- 2 tablespoons olive oil (divided)
Onions & Sauce
- 4 small sweet onions (about 2 pounds, thinly sliced)
- 2 cups beef broth (divided)
- 3 garlic cloves (finely minced)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon packed brown sugar
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves (optional for garnish)
Instructions
- Prep chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound each breast to about ½ inch thickness using a meat mallet or rolling pin, then cut the chicken into six pieces weighing approximately 4 ounces each.
- Dredge chicken: In a shallow bowl, combine the flour, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of this flour mixture. Coat each piece of chicken evenly with the remaining flour mixture. Let rest for 5 minutes, then dredge the chicken in the flour mixture once more for a thorough coating.
- Cook chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off excess flour from the chicken before placing it in the skillet in a single layer. Cook for 6-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook onions: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Once melted, add the thinly sliced sweet onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized. Stir in ½ cup of beef broth and the minced garlic, scraping the skillet’s bottom to loosen any browned bits. Continue cooking for another 2-3 minutes to meld the flavors.
- Make sauce: In a small bowl, whisk the reserved 2 tablespoons of the flour mixture with the remaining 1 ½ cups of beef broth until smooth. Pour this mixture into the skillet with the caramelized onions. Add Worcestershire sauce, balsamic vinegar, brown sugar, the remaining ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ½ teaspoon salt. Bring the sauce to a boil, then reduce heat to medium-low and simmer for 5-10 minutes until the sauce thickens and reduces by half.
- Finish chicken: Nestle the cooked chicken pieces back into the skillet with the sauce. Sprinkle shredded Gruyere cheese evenly over the chicken. Cover the skillet and cook for an additional 5 minutes until the cheese melts and becomes bubbly.
- Serve: Plate the French onion chicken over mashed potatoes and garnish with fresh thyme leaves if desired to enhance the flavor and presentation.
Notes
- For best caramelized onions, cook them low and slow to develop rich sweetness without burning.
- You can substitute Swiss cheese if Gruyere is unavailable, but Gruyere offers a nuttier flavor profile.
- Ensure chicken pieces are pounded to even thickness for uniform cooking.
- This dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up the sauce.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve the cheese meltiness.
