Description
French Onion Chicken is a deeply flavorful entree featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, and fresh herbs, finished with melted Gruyere and Parmesan cheese. This elegant dish combines classic French onion soup flavors with tender chicken, perfect for impressing guests or a special family dinner.
Ingredients
Scale
Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 3 Tbsp butter
- Salt and black pepper to taste
- 1 1/2 tsp minced garlic
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 2 cups low-sodium chicken broth
- 1 1/2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- Salt and black pepper to season
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add onions and 2 pinches of salt; sauté for 10 minutes, tossing occasionally.
- Cook Down Onions: Reduce heat to medium-low and continue cooking onions until they break down and caramelize, stirring frequently and scraping the pan bottom to prevent burning, about 30 minutes. Add garlic, rosemary, and thyme; cook for 1 more minute.
- Add Liquids and Simmer: Pour in white wine and chicken broth, scraping up browned bits from the bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer for 15 minutes until the liquid reduces and alcohol aroma dissipates, stirring occasionally.
- Prepare Chicken: While onions simmer, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts with salt and pepper, dredge each piece in flour, coating both sides and shaking off excess.
- Cook Chicken: Transfer chicken to skillet and cook until golden brown on both sides and internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Sauce: Whisk cornstarch with 1 Tbsp chicken broth, then pour into the reduced onion mixture, cooking and whisking for 30 seconds until thickened. Adjust seasoning with salt and pepper as needed.
- Combine Chicken with Sauce: Pour the onion sauce into the skillet around the cooked chicken breasts.
- Broil with Cheese: Move oven rack to upper third and preheat broiler. Cover the chicken breasts with Gruyere and Parmesan cheese. Broil until cheese melts and bubbles, about 1 minute, watching carefully to avoid burning.
- Serve: Spoon some of the onion mixture over the chicken when plating and serve immediately.
Notes
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Flatten chicken breasts evenly for uniform cooking.
- Keep a close eye when broiling to prevent cheese from burning.
- White wine adds acidity and depth; Sauvignon Blanc is recommended but other dry white wines work well.
- For a gluten-free version, substitute flour with a gluten-free alternative for dredging and ensure cornstarch is pure.
- This dish pairs nicely with crusty bread, mashed potatoes, or a simple green salad.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
