Description
This French Onion Chicken combines tender, juicy chicken breasts with deeply caramelized onions, a rich beef stock sauce, and a blanket of melted Gruyere cheese. It’s a cozy main-course that delivers all the flavors of classic French onion soup in a satisfying and impressive meal, perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Caramelized Onions
- 1 tbsp Butter
- 1/2 tbsp Olive Oil
- 2 large White Onions, thinly sliced (approx 400g/14oz before peeled)
- 1 tbsp Balsamic Vinegar
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
For the Chicken
- 2x 250g/9oz Chicken Breasts
- 1/2 tsp Salt
- 1/4 tsp Dried Thyme
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
For Cooking & Sauce
- 1 tbsp Butter (remaining half)
- 1/2 tbsp Olive Oil (remaining half)
- 1 tbsp Plain Flour
- 240ml / 1 cup Beef Stock
- 1/2 tsp Worcestershire Sauce
For Topping & Serving
- 100g / 1 cup grated Gruyere
- Finely diced Fresh Chives, to garnish (optional)
Instructions
- Caramelize the Onions: In a large oven-safe pan over medium heat, melt half the butter and half the olive oil. Add the sliced onions and cook, stirring frequently, for about 15 minutes until the onions are soft and lightly golden. Stir in the balsamic vinegar, 1/8 tsp salt, and 1/8 tsp black pepper. Reduce the heat to medium-low and continue to cook, stirring occasionally, for about 20 more minutes until the onions are deeply caramelized, jammy, and sweet. If the onions dry out or fond builds up, add a splash of water as needed. Do not rush this step.
- Prepare the Chicken: While onions cook, horizontally slice each chicken breast to create 4 even pieces. Season both sides with 1/2 tsp salt, 1/4 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
- Sear the Chicken: Once the onions are caramelized, remove them from the pan. Wipe the pan as needed. Increase heat to medium-high, add remaining butter and olive oil. Sear the chicken breasts for a few minutes on both sides until golden and just cooked through. Transfer the chicken to a plate and set aside. Start preheating your grill/broiler to high.
- Prepare the Sauce: Return the caramelized onions to the pan. Sprinkle in the flour and stir for 1 minute to cook off the raw taste. Gradually pour in the beef stock while stirring to avoid lumps. Add Worcestershire sauce and any chicken resting juices, then stir well. Taste and adjust seasoning as needed.
- Assemble and Add Cheese: Nestle the chicken breasts in the pan amongst the onions and sauce. Spoon some of the onions over the top of each piece, then sprinkle the Gruyere cheese evenly over the chicken.
- Melt the Cheese: Transfer the pan under the hot grill/broiler. Broil just until the cheese is melted and bubbling, about 1-2 minutes. Keep a close eye so the chicken does not overcook.
- Finish and Serve: Remove from oven immediately. Spoon over extra onions and garnish with finely diced chives if desired. Serve hot and enjoy!
Notes
- Pan: If your pan isn’t oven-safe, simply cover it with a lid to melt the cheese instead of placing under the grill/broiler.
- Caramelized Onions: Cook low and slow for the best flavor; add splashes of water if the onions start to dry out at any point.
- Grill/Broiler: Make sure it is preheated and hot so the cheese melts quickly, avoiding overcooking the chicken.
- Chives: Use chives for a final fresh pop, or substitute with fresh thyme if preferred. The garnish is optional.
- Serving Suggestions: Delicious with roasted baby potatoes, asparagus, or your favorite side dishes.
- Calories: Nutrition calculated for the chicken dish only, divided by 4 servings, no sides included.
Nutrition
- Serving Size: 1 piece (1/4 of recipe)
- Calories: 330
- Sugar: 7g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
