Description
This French Onion Chicken recipe features tender boneless chicken breasts smothered in a rich, savory sauce made from caramelized onions, garlic, beef and chicken broth, Worcestershire sauce, and balsamic vinegar. Topped with a blend of Gruyère and mozzarella cheese, this dish offers the comforting flavors of classic French onion soup in an easy, family-friendly chicken dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Onion Sauce
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon sugar (optional)
Cheese Topping
- 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare the chicken: Season the boneless, skinless chicken breasts with salt, pepper, dried thyme, garlic powder, and onion powder on both sides evenly to infuse flavor.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side until golden brown but not fully cooked through. Remove chicken from skillet and set aside.
- Caramelize the onions: In the same skillet, add 2 tablespoons butter. Once melted, add the thinly sliced yellow onions and cook over medium heat, stirring occasionally, until they are soft and caramelized, about 15 minutes. Add the minced garlic during the last 1-2 minutes of cooking to avoid burning.
- Make the sauce: Stir in the beef broth, chicken broth, Worcestershire sauce, balsamic vinegar, dried thyme, and optional sugar into the caramelized onions. Bring the mixture to a simmer and let it reduce slightly for about 5 minutes to develop flavor.
- Combine chicken and sauce: Return the browned chicken breasts to the skillet nestling them into the onion sauce. Spoon some sauce over the top.
- Add cheese and finish cooking: Preheat your oven broiler. Sprinkle the shredded Gruyère and mozzarella cheese evenly over the chicken and onions. Place the skillet under the broiler for 3-5 minutes until the cheese is melted and bubbly with a golden crust. Keep a close eye to avoid burning.
- Serve: Remove from oven and let rest for a few minutes. Serve the French Onion Chicken hot with the rich onion sauce and melted cheese spooned over the top, accompanied by your favorite sides like roasted vegetables or mashed potatoes.
Notes
- Use Gruyère cheese for the most authentic French onion flavor, but Swiss cheese is a good substitute.
- If you don’t have balsamic vinegar, a splash of red wine vinegar can work.
- Caramelizing onions slowly over medium heat is key for deep flavor; don’t rush it with high heat.
- The sugar is optional but helps balance the acidity and enhance caramelization.
- This recipe can be made gluten free by ensuring Worcestershire sauce used is gluten free.
- Leftovers reheat well in the oven or microwave, though the cheese topping may be less crisp.
