Description
This French Onion Chicken is a showstopper! Tender, seasoned chicken breasts are seared to perfection, smothered in a rich, caramelized onion sauce, and topped with melted mozzarella cheese. Baked until golden and bubbly, this dish brings the classic flavors of French onion soup to your dinner table in a hearty, satisfying way.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp Italian seasoning
- 1/2 tbsp garlic powder
- 1/2 cup all-purpose flour
- 1/4 cup shredded Parmesan cheese
- 3 tbsp olive oil
- 1 tbsp butter
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 yellow onions (about 1.5 lbs), thinly sliced
- 1 tbsp low-sodium soy sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 tsp ground sage
- 3 cloves garlic, minced
- 1/2 cup dry white wine (e.g., chardonnay or pinot grigio)
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 2 cups shredded mozzarella cheese (or provolone or Gruyère)
Instructions
- Prepare the Chicken:
- Slice each chicken breast horizontally into 2-3 thinner pieces. Place between plastic wrap and gently pound to 1/4-inch thickness using a meat mallet.
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
- In a shallow dish, combine the flour and Parmesan cheese. Dredge each chicken piece in the flour mixture, shaking off excess.
- Sear the Chicken:
- Heat 3 tbsp olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side, or until golden brown. Adjust heat as needed to prevent burning.
- Transfer the chicken to a plate and tent with foil. If the chicken isn’t fully cooked, it will finish in the oven.
- Caramelize the Onions:
- In the same skillet, melt 2 tbsp butter and 1 tbsp olive oil over medium heat. Scrape up any browned bits (fond) from the bottom of the skillet for extra flavor.
- Add the sliced onions and toss to coat. Cook for 5 minutes to soften. Stir in the soy sauce, rosemary, thyme, and sage.
- Cover the skillet, reduce heat to low, and cook for 30 minutes, stirring occasionally.
- Remove the lid, increase heat to medium, and cook for 10 more minutes, stirring frequently, until the onions are deeply caramelized.
- Make the Sauce:
- Preheat the oven to 475°F (245°C).
- Add the minced garlic and white wine to the skillet. Cook uncovered until the wine is almost completely reduced, about 10 minutes.
- Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Add the chicken broth, beef broth, and beef bouillon cube. Increase heat to medium-high and bring to a gentle boil. Let the sauce thicken and reduce for 3-5 minutes, then remove from heat.
- Assemble and Bake:
- Return the seared chicken to the skillet, nestling it into the onion sauce. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve:
- Garnish with fresh thyme if desired. Serve hot with crusty bread, mashed potatoes, or your favorite side.
Notes
- Cheese Options: Gruyère or provolone cheese can be used instead of mozzarella for a richer, more authentic French onion flavor.
- Wine Substitute: If you don’t have white wine, use an additional 1/2 cup of beef broth mixed with 1 tbsp of white wine vinegar or lemon juice.
- Caramelizing Onions: Be patient when caramelizing the onions—this step is key to building deep, rich flavor. Stir occasionally to prevent burning.
- Make-Ahead Tip: You can prepare the caramelized onions and sauce up to 2 days in advance. Store in the fridge and reheat before assembling and baking.
- Serving Suggestions: Pair this dish with a simple green salad, roasted vegetables, or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Oven-baked skillet
- Cuisine: french
Nutrition
- Serving Size: 4 servings
- Calories: 620 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg