Tender, juicy chicken breasts are combined with all the flavours of traditional French onion soup to create French Onion Chicken. Melted Gruyère and mozzarella cheese cover golden-seared chicken cutlets that have been cooked in a pan of rich beef sauce and thoroughly caramelised sweet onions. A simple weeknight dinner can be elevated to the level of a fine dining experience with this quick and spectacular one-skillet entrée.
Ingredients You Will Need
1. Chicken and Seasoning
• 1.5 pounds of skinless, boneless chicken breasts (cut into thin, horizontal halves) Half a teaspoon of kosher salt
• 1/4 teaspoon of recently cracked black pepper
• Half a teaspoon of garlic powder
•Two tablespoons of all-purpose flour
•One tablespoon of olive oil
•One tablespoon of unsalted butter
2. Caramelized Onions
• Three large, thinly sliced Vidalia or yellow sweet onions Two tablespoons of unsalted butter
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1/2 teaspoon granulated sugar, which accelerates the caramelisation process
3. Savory Broth and Cheese Topping
• One cup of beef broth with reduced sodium One tablespoon of Worcestershire sauce
• Half a cup of grated Gruyère or Swiss cheese
• Half a cup of shredded mozzarella cheese
• Extra thyme or fresh parsley (for garnish)
Step-by-Step Cooking Instructions
Step 1: Sear the Chicken
- Pat the chicken cutlets completely dry with paper towels.
- Season both sides evenly with salt, black pepper, and garlic powder, then lightly dredge in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden brown (it does not need to be fully cooked through yet). Transfer chicken to a plate and set aside.
Step 2: Caramelize the Onions
- Reduce the heat under the skillet to medium-low and add the remaining 2 tablespoons of butter.
- Add the sliced onions, sugar, and fresh thyme to the pan.
- Cook low and slow, stirring occasionally, for 20 to 25 minutes until the onions are soft, jammy, and deeply caramelized.
Step 3: Build the Rich Gravy Sauce
- Pour the beef broth and Worcestershire sauce directly into the skillet with the caramelized onions.
- Use a wooden spoon to deglaze the pan by scraping up all the delicious browned bits stuck to the bottom.
- Simmer over medium heat for 3 to 5 minutes until the gravy thickens slightly.
Step 4: Combine Chicken and Cheese
- Nestle the seared chicken cutlets back into the skillet among the caramelized onions and gravy.
- Spoon some of the onions and sauce over the top of each piece of chicken.
- Generously top each chicken breast with the shredded Gruyère (or Swiss) and Mozzarella cheeses.
Step 5: Broil until Melted and Bubbly
- Preheat your oven broiler to HIGH.
- Transfer the oven-safe skillet under the broiler for 2 to 3 minutes until the cheese is completely melted, bubbly, and golden brown.
- Remove carefully from the oven, garnish with fresh parsley or thyme, and serve warm.
