Easy French Onion Chicken Skillet
Tender seared chicken in a rich caramelized onion gravy, finished with bubbly Gruyère. Weeknight easy, bistro-level comfort.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1.25 tsp kosher salt divided
- 0.75 tsp freshly ground black pepper
- 1.5 tbsp olive oil
- 3 tbsp unsalted butter
- 3.5 cup thinly sliced yellow onions
- 3 tsp minced garlic
- 1 tsp chopped fresh thyme
- 1.5 tbsp all-purpose flour
- 0.5 cup dry white wine optional
- 1 cup low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 cup shredded Gruyère cheese
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat the broiler and set a rack about 6 inches from the heat.
- Pat the chicken dry. Season all over with 1 teaspoon salt and the pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken until golden on both sides, 6 to 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Melt butter in the skillet, then add the onions and remaining salt.
- Cook, stirring often, until the onions are deeply golden and jammy, 12 to 15 minutes.
- Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
- Sprinkle flour over the onions. Stir for 1 minute to coat and cook off raw taste.
- Pour in the wine and scrape up browned bits. Simmer until reduced by about half.
- Add broth, Worcestershire, and balsamic. Simmer until slightly thickened, 3 to 4 minutes.
- Nestle chicken into the onions and sauce. Simmer gently until chicken reaches 165°F.
- Scatter Gruyère over the chicken and onions.
- Broil until the cheese melts and browns in spots, 1 to 3 minutes. Watch closely.
- Rest 5 minutes. Sprinkle with parsley and serve hot.
Notes
Variation: Swap boneless thighs for breasts and use Swiss or provolone if Gruyère isn’t handy. For extra depth, add a splash of sherry instead of white wine. Serve with toasted baguette slices, mashed potatoes, or buttered noodles. Leftovers keep 3 days refrigerated; reheat gently over low heat with a splash of broth.
This recipe is an original creation inspired by classic Easy French Onion Chicken Skillet flavors. All ingredient ratios and instructions are independently developed.