French Onion Chicken

I worked in a French restaurant for ten years, and nothing takes me back quite like a warm bowl of French onion soup. This French Onion Chicken trades the spoon for a fork, with juicy, golden-seared chicken smothered in sweet caramelized onions, savory gravy, and plenty of gooey melted Swiss cheese. Everything comes together in one skillet, right on the stovetop, bringing all that deep, restaurant-style flavor into your own kitchen. Not bad for just $1.75 per serving!

French Onion Soup, Meet Chicken Dinner

One thing I love about classic French onion soup is how just a handful of inexpensive ingredients can develop so much flavor. It’s a classic for a reason, and those caramelized onions are a huge part of it! I wanted that same deep onion flavor in this chicken version, so giving them enough time to turn deeply golden, sweet, and almost jammy makes all the difference. It takes a little patience, but the process is simple, and I’ll walk you through it step by step. Then I use flour, butter, beef broth, dried thyme, and a splash of balsamic vinegar to create a rich gravy with just enough acidity to balance the sweetness of the onions.

To make the most of the chicken, I slice two large breasts in half horizontally to make four hearty portions. (The ones I used were huge anyway, so each serving is still plenty generous!) The thinner pieces also cook more quickly and evenly, which is a nice bonus. I also swap the traditional Gruyère for budget-friendly Swiss, then pop a lid on the skillet until the cheese is nice and melty. You still get that deliciously cheesy French onion finish without needing to turn on the oven (and the simple cheese swap helps you save a little money in the process!).

Recipe Success Tips

1. Remove the chicken as soon as it reaches 165°F to keep it juicy. Thin chicken cutlets can dry out quickly if overcooked, so I always recommend checking the thickest part with a meat thermometer. Once they reach 165°F, transfer them to a plate and loosely tent with foil. This gets them off the direct heat while the onions cook and helps retain some warmth without continuing to fry the chicken.
2. Slice the onions thinly so they caramelize more evenly. Thinner slices soften and release moisture faster, helping them caramelize in less time than thick chunks. I follow our caramelized onions recipe for this dish, but use vegetable oil along with the butter to help keep costs down.
3. Give the onions about 40 minutes (and don’t rush them with high heat!) I start them over medium-high heat for 5 minutes, then reduce to medium for about 35 minutes, stirring occasionally. You’re looking for onions that are deeply golden-brown and very soft. If they’re browning too quickly or starting to burn, lower the heat. You want to develop their natural sweetness, not scorch them!
4. Cook the flour in the butter before adding the broth. I push the caramelized onions to one side of the skillet, then stir the flour into the melted butter to create a roux. This thickens the broth into a rich, creamy gravy. Stir well as you add the broth to prevent lumps, and add an extra splash if the gravy gets too thick.

What to Serve with French Onion Chicken

The only thing missing from the classic French onion soup experience is the crostini! Try toasting thin slices of our no-knead bread⁠ until crisp and serving them alongside the chicken to scoop up the extra sauce. A store-bought baguette works just as well if you’re not much of a baker. As for sides, I served my French onion chicken with creamy mashed potatoes⁠ and sautéed green beans⁠, just like you see in the photo here. The potatoes are perfect for soaking up the rich gravy, while the garlicky green beans add a little freshness and crunch. You could also spoon the chicken and onions over creamy polenta⁠ for something different.

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French Onion Chicken

Craving French onion soup? This easy French Onion Chicken recipe turns those classic flavors into a hearty skillet dinner with rich onion gravy and cheese.

Course Main Course

Cuisine French

Total Cost $6.99 recipe / $1.75 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 419kcal

Author Melissa Nolan

Equipment

• Large Skillet with Lid

Ingredients

• 2 Tbsp vegetable oil divided, $0.08
• 2 chicken breasts $4.00*
• 1¼ tsp salt divided, $0.05
• ½ tsp black pepper freshly cracked, $0.08
• 2 onions thinly sliced, (3 cups) $1.14
• 3 Tbsp butter divided, $0.34
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 2 Tbsp all-purpose flour $0.02
• 1½ cups beef broth $0.20**
• 1 Tbsp balsamic vinegar $0.12***
• ½ tsp dried thyme $0.02****
• 1 cup Swiss cheese grated, $0.82*****

US Customary – Metric

Instructions

• Gather and prepare all ingredients. Slice the chicken breasts in half, lengthwise.
• Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Pat the chicken dry with paper towels. Then season them evenly with ½ teaspoon of salt and pepper.
• Once the pan is hot, gently place the chicken in the pan. Do not overcrowd and work in batches if necessary. Let the chicken cook undisturbed for 4-5 minutes on each side until a golden-brown crust forms. Ensure the internal temperature of the chicken reaches 165°F. Cook longer if necessary.
• Remove the cooked chicken from the skillet and set it aside on a plate covered in aluminum foil while you caramelize the onions.
• Drizzle in the remaining oil and add 1 tablespoon of butter. Add the onions and remaining salt. Cook on medium-high heat for 5 minutes, stirring often.
• Then, turn the heat to medium and continue cooking for about 35 minutes, stirring occasionally until the onions are deep brown in color.
• Push the onions to one side of the skillet and add the remaining butter and garlic. Continue cooking for 1 minute.
• Sprinkle in the flour and cook for 1 minute.
• Add beef broth, balsamic vinegar, and dried thyme. Stir until the sauce thickens for about 2 minutes.
• Return the chicken and any juices to the skillet to warm it through. Spoon some onions onto each of the chicken breasts.
• Evenly divide the Swiss cheese on top. Place a lid on the skillet for 3 minutes until the cheese is melted, then enjoy.

See how we calculate recipe costs here.

Notes

*Boneless chicken thighs or pork chops will work here, too. There’s no need to slice them in half like the chicken breasts, but cooking times will vary depending on their thickness. Cook chicken thighs to an internal temperature of at least 165°F and pork chops to 145°F, followed by a 3-minute rest.

**Beef broth is the typical choice for French onion soup, giving it a bold, rich, robust flavor, so I use it here too. You can use chicken broth or a blend of broths if preferred. I like to use Better Than Bouillon to keep costs low. Taste and adjust the seasoning before serving, as broth salt-levels can vary.

***I really love the addition of balsamic vinegar to round out the dish. You could also use Worcestershire sauce or soy sauce.

****I use dried thyme for the price, but you can use fresh thyme (use about 1.5 tsp chopped), rosemary, or bay leaves to flavor the sauce, too! (Make sure to remove the bay leaf before serving).

*****Traditional French onion soup is usually topped with Gruyère cheese. It can be a little pricey and hard to find, so I used Swiss cheese, which is similar in flavor. Provolone or mozzarella are other good melting options, or you could add a little Parmesan for extra savory flavor.

Adding more veggies: Try adding sliced mushrooms once the onions have caramelized, cooking them for another 5-8 minutes until tender before making the gravy. Spinach or thawed peas could also be stirred into the sauce toward the end, just until wilted or heated through.

Adjusting the sauce: If you’d like a thicker gravy, let it simmer for another minute or two to reduce. If it’s too thick, stir in a little extra beef broth, 1-2 Tbsp at a time, until it reaches your preferred consistency.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 10g | Protein: 34g | Fat: 27g | Sodium: 1314mg | Fiber: 1g

how to make French Onion Chicken step-by-step photos

Gather and prepare your ingredients: Grate 1 cup (100g) of Swiss cheese from a block. I recommend freshly grated cheese because it melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients. Thinly slice 2 onions (about 3 cups) and set them aside with your cheese. If you’re using Better Than Bouillon like I am, prepare 1½ cups of beef broth according to the package directions.

Slice the chicken breasts: Using a sharp knife, carefully slice 2 boneless, skinless chicken breasts (about 1½ lbs. total) in half horizontally to make 4 thinner cutlets. Try to keep them as even in thickness as possible so they cook at the same rate.

Season the chicken: Pat the chicken dry with paper towels, then season both sides evenly with ½ tsp salt and ½ tsp black pepper. Removing excess surface moisture helps the chicken develop a golden-brown crust instead of steaming in the skillet.

Sear until golden brown: Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer, working in batches if needed. Cook undisturbed for 4-5 minutes per side, until the outside is beautifully golden brown and the thickest part reaches an internal temperature of 165°F. Cooking time will vary depending on the thickness of your chicken.

Keep the chicken warm: Transfer the cooked chicken to a plate and loosely tent it with aluminum foil while you prepare the onions. This keeps the chicken off the direct heat so it doesn’t become dry or tough.

Add the butter and oil: In the same skillet you used to sear the chicken, add the remaining 1 Tbsp vegetable oil and 1 Tbsp butter. Leave those flavorful stuck-on bits from the chicken in the pan, as they’ll add extra savory depth to the onions and gravy.

Add the onions: Add the 2 thinly sliced onions (about 3 cups) and remaining ¾ tsp salt to the skillet. Stir to coat them evenly in the oil and melted butter.

Start softening the onions: Cook over medium-high heat for about 5 minutes, stirring often. The onions will begin to soften, release moisture, and shrink in volume, but they won’t be deeply browned just yet.

Caramelize the onions: Reduce the heat to medium and continue cooking for about 35 minutes, stirring occasionally, until the onions are very soft and deep brown in color. Keep an eye on them and lower the heat if they’re browning too quickly.

Once caramelized, push the onions to one side of the skillet, add the remaining 2 Tbsp butter and 2 minced garlic cloves (about 1 Tbsp), and cook for 1 minute, until the garlic is fragrant.

Add the flour: Sprinkle in 2 Tbsp all-purpose flour (20g) and stir to combine with the butter and onions. Cook for 1 minute to remove the raw flour taste.

Make the French onion gravy: Pour in 1½ cups beef broth, 1 Tbsp balsamic vinegar, and ½ tsp dried thyme. Stir well, scraping the bottom of the skillet to incorporate all those flavorful browned bits. Cook for about 2 minutes, stirring, until the sauce thickens into a spoonable gravy.

Return the chicken to the skillet: Add the 4 cooked chicken cutlets and any accumulated juices back to the skillet to warm through. Spoon some of the caramelized onions over each piece of chicken so they’re coated in the delicious gravy.

Add the cheese: Evenly divide 1 cup (100g) of grated Swiss cheese over the 4 chicken cutlets, piling it on top of the caramelized onions.

Melt the cheese and serve! Place a lid on the skillet for about 3 minutes, or until the Swiss cheese is completely melted and gooey. Serve hot with plenty of rich onion gravy spooned over the top. Enjoy!

I had extra fresh thyme, so I garnished my chicken with it. Feel free to garnish with other fresh herbs like chives, basil, or parsley.

Storage & Reheating

Store leftover chicken with the French onion sauce in an airtight container in the refrigerator for up to 3-4 days. The gravy will thicken as it cools, but it does loosen up again when reheated.

Reheating

I recommend reheating the chicken gently in a covered skillet over medium-low heat to help keep it from drying out. Add a splash of beef broth or water to loosen the gravy if needed, and heat until the chicken reaches 165°F. You can also reheat individual portions in the microwave, covered, in short intervals.

Freezing

You can freeze this French onion chicken in an airtight, freezer-safe container for up to 3-4 months for best quality. Just keep in mind that the melted Swiss cheese may change texture slightly after freezing. Thaw overnight in the refrigerator before reheating as directed above.

Try These Saucy Chicken Skillet Recipes Next!

• For another restaurant-style dinner on a budget, I love our Chicken Marsala! Tender chicken cutlets and mushrooms are coated in a rich, savory Marsala wine sauce that comes together in just 35 minutes.
• The buttery lemon sauce with briny capers makes our Chicken Piccata a delicious alternative when you’re craving something lighter but still full of flavor.
• If garlic is more your thing, try our Creamy Garlic Chicken for golden-seared chicken breasts smothered in a rich sauce made with a whole head of garlic.

More Recipes with Caramelized Onions

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Caramelized Onion & Mushroom White Pizza

$5.58 recipe / $1.40 serving

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