French Onion Chicken

French onion chicken is reminiscent of French onion soup, only that pan-seared chicken is smothered and cooked in rich glorious sauce. This is one-pan/skillet chicken recipe perfect for busy weekdays or lazy weekends.

French onion gravy made with caramelized onions and melted cheese makes a rich glorious sauce. With pan seared chicken this French onion gravy makes a dish that is a complete meal and gives you French onion soup experience.

Making this French onion chicken in one skillet gives you two-fold benefits-

One dish to wash

Not loosing any flavors from the dish.

Searing chicken in cast iron not just helps chicken to sear perfectly with a amazing charred flavor to it, but it also traps the flavors of the chicken in the pan. And then making caramelized onions in the same pan helps trap all the flavors in it.

French onion chicken is a delicious, creamy, rich flavored chicken. The flavor of caramelized onions is what makes the body of this dish. This dish does not have soupy consistency, rather has saucy consistency. Making it perfect for dunking your crusty bread in it, that way you still have the French onion soup experience.

Recipe has bold flavors from caramelized onions and it’s just perfect dinner with some hot, fresh French bread to dip in and eat them. It’s easy to make and comes together in about 30 minutes making it a perfect weekday dinner.

Usually, French onion dish calls for some of the best cheeses that don’t run into the sauce. Cheese like Gruyere, Swiss, gouda, provolone cheese are best as they melt and stay over the meat when you put it.

I could not find any of these gourmet cheese any where locally, I simply used my regular cheese in the recipe. The cheese when melted actually bled into the sauce and got blended with it. It’s not a problem really, because the sauce has rich taste from melted cheese and was totally delicious.

To experience the traditional French onion chicken taste, do add Gruyere cheese to give that bubbly, cheesy texture.

French Onion Chicken Recipe

• Clean and wash the chicken thighs well. Cut them into 2 pieces. I used chicken without skin.
• Add salt, pepper powder to the chicken pieces and mix well. Marinate it for about 30 minutes inside fridge.
• In a cast iron pan add olive. Add crushed garlic and sauté until it turns brown. Now add the marinated chicken pieces. Roast it until it turns brown on both sides. Remove from the pan and set it aside.
• Now add butter and let it melt. Add thin sliced onions to the pan and cook on low flame until the onions caramelize. It would take some time to caramelize the onions. Be patient.
• Once the onions are caramelized, add thyme and sauté for a minute.
• Add flour, whisk well. Make sure no lumps are formed.
• Add chicken stock, continue to whisk and cook until thickened.
• Add the roasted chicken into the pan, cook for 5 to 7 minutes.
• Finally add vinegar and Dijon mustard mix well and cook for 3 minutes.
• Now add grated Gruyere cheese on top of the chicken, broil it for 2 to 3 minutes until cheese melts and bubbles up.
• Serve immediately with French bread.

CONSIDER TRYING THESE OTHER CHICKEN RECIPES FOR DINNER –

Baked Chicken And Potatoes

Chicken MeatBalls In Creamy Sauce

Thai Panang Chicken Curry

Chicken Meal Prep

Instant Pot Chicken Noodles Soup

Cantonese Chicken With Mushrooms

Skillet Lemon Chicken

Instant Pot General Tso Chicken

Instant Pot Chicken Meatballs

15-Minutes Chicken Broccoli Stir Fry

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5 from 12 votes

French Onion Chicken

Jyothi Rajesh

French onion chicken is reminiscent of French onion soup, only that pan-seared chicken is smothered and cooked in rich glorious sauce. This is one-pan/skillet chicken recipe perfect for busy weekdays or lazy weekends.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine French

Servings 4 servings

Calories 356

Ingredients

  

1x2x3x

• ▢ 2 chicken thighs
• ▢ 5 white onions
• ▢ 1 tablespoon butter
• ▢ 2 tablespoon olive oil
• ▢ 4 cloves garlic
• ▢ 1 teaspoon thyme
• ▢ 1 ½ cups chicken stock
• ▢ 1½ teaspoon flour
• ▢ Salt to taste
• ▢ 1 ½ teaspoon pepper powder
• ▢ 1 teaspoon vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ ¼ cup Gruyere cheese (or Provolone, Swiss, gouda, or masdaam cheese)

Instructions

 

• Clean and wash the chicken thighs well. Cut them into 2 pieces. I used chicken without skin.
• Add salt, pepper powder to the chicken pieces and mix well. Marinate it for about 30 minutes inside fridge.
• In a cast iron pan add olive. Add crushed garlic and sauté until it turns brown. Now add the marinated chicken pieces. Roast it until it turns brown on both sides. Remove from the pan and set it aside.
• Now add butter and let it melt. Add thin sliced onions to the pan and cook on low flame until the onions caramelize. It would take some time to caramelize the onions. Be patient.
• Once the onions are caramelized, add thyme and sauté for a minute.
• Add flour, whisk well. Make sure no lumps are formed.
• Add chicken stock, continue to whisk and cook until thickened.
• Add the roasted chicken into the pan, cook for 5 to 7 minutes.
• Finally add vinegar and Dijon mustard mix well and cook for 3 minutes.
• Now add grated Gruyere cheese on top of the chicken, broil it for 2 to 3 minutes until cheese melts and bubbles up.
• Serve immediately with French bread.

Notes

I could not find any of these gourmet cheese any where locally, I simply used my regular cheese in the recipe. The cheese when melted actually bled into the sauce and got blended with it.

It's not a problem really, because the sauce has rich taste from melted cheese and was totally delicious.

To experience the traditional French onion chicken taste, do add Gruyere cheese to give that bubbly, cheesy texture.

 

Nutrition

Calories: 356kcalCarbohydrates: 18gProtein: 16gFat: 24gSaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 450mgFiber: 2gSugar: 7gVitamin A: 550IUVitamin C: 12.5mgCalcium: 128mgIron: 1.1mg

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