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French Onion Chicken Delight

French Onion Chicken Delight

Tender seared chicken bathes in a silky, caramelized-onion gravy and finishes under a blanket of melty Gruyère. Cozy, savory, and perfect with crusty bread.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 cup all-purpose flour for light dredging
  • 1.5 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cup yellow onions, thinly sliced
  • 2 tsp minced garlic
  • 1 tsp fresh thyme leaves, chopped
  • 0.5 cup dry white wine optional for deglazing
  • 1.25 cup beef broth preferably low sodium
  • 1 tsp balsamic vinegar adds depth
  • 6 oz Gruyère cheese, shredded
  • 1 oz Parmesan cheese, finely grated optional for extra savoriness
  • 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Preheat oven to 400°F. Set a rack in the center.
  • Pat chicken dry. Season with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess.
  • Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken until golden, 2–3 minutes per side. Transfer to a plate.
  • Melt butter in the same skillet. Add onions and a pinch of salt. Cook over medium, stirring often, until deep golden, 15–20 minutes.
  • Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
  • Deglaze with white wine, scraping up browned bits. Simmer until nearly evaporated, 2–3 minutes. Skip wine and use a splash of broth if preferred.
  • Pour in beef broth and balsamic. Simmer 3–5 minutes to slightly thicken and concentrate.
  • Nestle chicken back into the onions. Spoon sauce over each piece. Simmer gently 5 minutes to start cooking through.
  • Sprinkle Gruyère and Parmesan over the chicken. Transfer skillet to the oven and bake until cheese is bubbling and chicken reaches 165°F, 8–12 minutes.
  • Rest 5 minutes. Shower with parsley and serve hot with crusty bread or mashed potatoes.

Notes

Variation: Swap in Swiss or provolone for a milder melt, or use boneless thighs for extra juiciness. Add a splash of sherry instead of wine for classic French-onion depth. Storage: Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop with a spoon of broth.
This recipe is an original creation inspired by classic French Onion Chicken Delight flavors. All ingredient ratios and instructions are independently developed.