French Onion Chicken Recipe

Preheat the oven to 375°F. Prepare a sheet pan lined with parchment paper. Measure and prep all ingredients.

In a large oven-safe skillet with a lid over medium-high heat, add one tablespoon of olive oil and butter. Season the chicken breasts with salt and pepper. 

Once the butter melts, add the chicken breasts and sear on each side until golden brown, about 2 minutes on each side. 

Place the chicken breasts onto the sheet pan and place in the oven to cook for about 15 minutes. 

While the chicken is cooking, caramelize the onion. Add the remaining tablespoon of butter and olive to the pan. Scraping off the browned bits as the butter melts. 

Add the thinly sliced onions and add ¼ cup of the beef or chicken broth. Season with salt. Cover with the lid and cook, stirring occasionally until the onions soften, about 3 minutes. Lower the heat to medium-low and cook stirring occasionally until the onions are caramelized, about 15-20 minutes. 

While the onions are caramelizing, check the chicken breasts. If the chicken is thoroughly cooked and the internal temperature of the chicken is 165°F, remove the chicken from the oven and turn the oven to broil. Cover the chicken breasts with aluminum foil to keep warm. 

Once the onions are golden brown, add the garlic and cook until fragrant, less than 1 minute.

Add the all-purpose flour and stir until well incorporated and the flour cooks, about 2 minutes.  

Deglaze the pan with the red wine and cook, scraping up any browned bits.

Add the remaining 1¼ cups of beef or chicken broth and the thyme. Stir until well combined. Increase the heat to medium-high to bring the sauce to a boil and reduce to a simmer until the sauce has thickened. 

Nestle the cooked chicken breast into the caramelized onion base and evenly sprinkle the grated Gruyere cheese over the chicken breasts. 

Place the pan under the broiler and broil until the cheese completely melts. Remove the pan and top each chicken with a spoonful of French onion sauce.

Serve the chicken garnished with finely chopped parsley. Enjoy!