French Onion Chicken
Transform your weeknight dinner routine with this irresistible French Onion Chicken recipe, a mouthwatering twist on the classic French onion soup. Tender, golden-seared chicken breasts are nestled in a luscious bed of caramelized onions infused with garlic, beef broth, and a hint of balsamic vinegar for deep, savory flavors. Topped with ooey-gooey Gruyere cheese and finished with fresh parsley, this recipe creates a rich, comforting dish that feels gourmet but is surprisingly simple to make in under an hour. Perfect for a cozy family dinner or an impressive meal for guests, French Onion Chicken pairs beautifully with creamy mashed potatoes, crusty bread, or a crisp green salad. Whether you're chasing the flavors of classic French bistro fare or craving hearty comfort food, this one-pot wonder is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 medium Yellow onions (thinly sliced)
- 3 cloves Garlic (minced)
- 1.5 cups Beef broth
- 1 teaspoon Balsamic vinegar
- 1.5 cups Shredded Gruyere cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and dried thyme on both sides. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Sear the chicken for 4-5 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium-low and add the thinly sliced onions. Cook, stirring occasionally, for 20-25 minutes or until the onions are caramelized and golden brown.
Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and balsamic vinegar, stirring to deglaze the skillet. Let the mixture simmer for 5 minutes until slightly thickened.
Return the chicken breasts to the skillet, nestling them into the onion mixture. Spoon some of the onions over the chicken.
Top each chicken breast with shredded Gruyere cheese. Cover the skillet with a lid and let it cook on low heat for 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.8 g | ||
| Protein | 273.8 g | 548% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1849 mg | 142% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
