French Onion Chicken tastes like your favorite french onion soup, but in chicken form. The chicken is cooked completely in a skillet, then topped with caramelized onions and cheese, making it a cozy, flavorful meal. 

If you’re a fan of french onion soup, you’re going to want to add this french onion chicken to your “must make” list! 

I’m always looking for new ways to cook chicken, and I realized I hadn’t made caramelized onions in way too long (not since making my caramelized onion dip). So, I thought pairing onions and chicken was the obvious answer. 

Recipe features

• The chicken is cooked completely on the stovetop, so there’s no need to turn on the oven.
• If you’re a fan of caramelized onions, this recipe is absolutely for you.
• Tastes like french onion soup, but with plenty of protein thanks to the chicken and cheese. 

Ingredients

Butter – I used 3 tablespoons of butter, but if you’d like you can use 1 tablespoon butter and 2 tablespoons of olive oil instead. 

Onion – Sweet onions, vidalia onions or yellow onions are all good options when it comes to caramelizing onions. I do not recommend using red onions. 

Chicken – I opted to use boneless chicken thighs, but chicken breasts work as well. 

Garlic – Can you make chicken without garlic? I mean yes, but rarely. 

Thyme – Preferably fresh thyme as the flavor is superior. If you’re using dried thyme, reduce the amount by half. 

Broth – This is a chicken recipe, so chicken broth is the way to go. In a pinch, beef broth will work as well. 

Balsamic vinegar – A little bit goes a long way as far as flavor goes. If you want a substitute, try soy sauce or coconut aminos instead. 

Cornstarch – Necessary in order for the sauce to thicken. Feel free to use arrowroot if you prefer. 

Gruyere cheese – Gruyere cheese is my favorite cheese to pair with caramelized onions, but other good options include mozzarella cheese, swiss cheese or provolone. 

Instructions

Step 1: Caramelize the onions. Melt the butter in a large skillet over medium-low heat. Once melted, add the onions and a pinch of salt and cook until the onions start to caramelize, about 20 minutes, stirring occasionally. Then, add a splash of broth and continue cooking until the onions have browned, about 10 minutes. 

The last optional step is to add a tablespoon of soy sauce and cook the onions for 1 more minute, which will provide umami flavor to the dish. Remove the onions and wipe the skillet with a paper towel. 

Step 2: Cook the chicken. Sprinkle the chicken with salt and pepper, then heat oil in that same skillet over medium heat. Once hot, add the chicken smooth side down and cook for 6-8 minutes, then flip over and cook for 6-8 minutes; remove to a plate. 

Step 3: Make the sauce. Add the garlic and thyme and sauté for 1 minute. Meanwhile, whisk the broth, balsamic and cornstarch together, then pour the mixture into the skillet.

Step 4: Assemble. Add the chicken back into the skillet, then top each chicken thigh with some of the onions and cheese. Place a lid on the skillet and continue cooking until the cheese is melty, 3-5 minutes. Garnish with salt, pepper and additional fresh thyme (or parsley) and enjoy!

Tips and FAQs

• Larger chicken thighs will inevitably take a little longer to cook, so keep that in mind when pan-searing the chicken. Fortunately, chicken thighs are a little more forgiving than chicken breasts and won’t dry out as easily if you accidentally overcook them. Always use a meat thermometer to check the internal temperature of chicken to ensure doneness.
• If the onions seem to be browning and/or burning too quickly, reduce the heat to low and add an additional tablespoon of butter or oil to the pan.
• I opted to add a little soy sauce to the onions which adds flavor, and then balsamic in the “soup”, but you can definitely just use one or the other if you don’t have both available. I would definitely use one or the other though, as it’s going to make this chicken that much better. 

What should I serve alongside this chicken? 

French onion chicken pairs well with green beans, air fryer carrots, mashed cauliflower, mashed red potatoes, or bone broth rice. 

Storage

Refrigerator: Store leftovers in a sealed container in the fridge for up to 3 days, then reheat in the microwave when ready to eat.

Freezer: Wait for the chicken to cool, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave.

More easy chicken recipes

• Chicken Stir Fry
• Baked Harissa Chicken
• Blackened Chicken

If you made this recipe, be sure to leave a comment and star rating below. Thanks!