Can I make this recipe ahead of time?

Absolutely! Caramelize the onions and sear the chicken in advance, then assemble with the sauce and cheese. Store covered in the fridge and bake when ready to eat. Perfect for getting a head start on busy days.

What can I use instead of wine?

If you don’t have wine or prefer not to cook with it, simply add more chicken broth. You’ll still get plenty of rich, deep flavors from the caramelized onions and Worcestershire sauce.

Can I use chicken thighs instead of breasts?

Yes—boneless, skinless chicken thighs work wonderfully. They tend to stay juicy and flavorful. Adjust the baking time as they may cook a bit faster or slower depending on their size.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. Chicken is done at 165°F. If you don’t have one, just make sure the juices run clear and the chicken is no longer pink in the thickest part.

French Onion Chicken Recipe

Name: French Onion Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French-American
Ingredients: 4 tablespoons butter; 2 medium yellow onions, thinly sliced; 1/4 cup dry white wine (such as sauvignon blanc or pinot grigio); 1 teaspoon garlic powder (or 3 garlic cloves, minced); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 2 tablespoons extra virgin olive oil; 4 boneless, skinless chicken breasts; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup chicken broth or chicken stock; 2 tablespoons Worcestershire sauce; 1 tablespoon cornstarch; 1/2 cup Gruyère cheese (or Swiss or mozzarella cheese), shredded; Parmesan cheese, for garnish; Breadcrumbs, for garnish (optional); Fresh parsley, for garnish; Fresh thyme, for garnish

Description

This French Onion Chicken recipe combines tender, juicy chicken breasts with deeply caramelized onions, Gruyère cheese, and a savory wine-infused sauce for a comforting, oven-baked main course inspired by classic French onion soup. Ready in under an hour, it’s a restaurant-quality dish perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

For the Caramelized Onions

4 tablespoons butter
2 medium yellow onions, thinly sliced
1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 teaspoon garlic powder (or 3 garlic cloves, minced)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

For the Chicken

2 tablespoons extra virgin olive oil
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce & Topping

3/4 cup chicken broth or chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1/2 cup Gruyère cheese (or Swiss or mozzarella cheese), shredded
Parmesan cheese, for garnish
Breadcrumbs, for garnish (optional)
Fresh parsley, for garnish
Fresh thyme, for garnish

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
Caramelize the Onions: Heat a large Dutch oven or oven-safe skillet over medium-high heat and add the butter. Once melted, reduce to medium-low and add the sliced onions. Cook, stirring every few minutes, until the onions are soft and blonde-colored, about 15–20 minutes. Avoid letting the onions stick or brown too much in one spot.
Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits. Continue cooking for about 3 minutes until the wine has reduced.
Add Aromatics: Stir in the garlic powder (or minced garlic) and thyme, mixing well to coat the onions with the aromatics. Transfer the caramelized onion mixture to a plate and set aside.
Sear the Chicken: Add olive oil to the same skillet and heat over medium. Season both sides of the chicken breasts with salt and pepper. Lay them in the skillet and sear for 5 minutes per side until golden brown.
Prepare the Sauce: In a small bowl, whisk together the chicken broth, Worcestershire sauce, and cornstarch until smooth and fully combined.
Add Sauce and Onions: Pour the sauce mixture into the skillet with the chicken. Top each chicken breast evenly with the caramelized onions and shredded Gruyère cheese.
Bake: Transfer the skillet or Dutch oven to the preheated oven. Bake for 15 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).
Garnish and Serve: Remove from oven and garnish with fresh Parmesan cheese, breadcrumbs (if using), fresh parsley, and fresh thyme. Serve warm.

Notes

For deeper flavor, use Gruyère cheese, but Swiss or mozzarella work well as substitutes.
White wine adds a complex flavor, but you can replace it with additional chicken broth if you prefer a non-alcoholic version.
Use an oven-safe skillet or Dutch oven to make the transition from stovetop to oven seamless.
Slice onions thinly for even caramelization and best texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 chicken breast with sauce and toppings
Calories: 410
Sugar: 5g
Sodium: 900mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 38g
Cholesterol: 120mg