French Onion Chicken

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Creamy French Onion Chicken! This easy one-pot recipe allows you to enjoy the rich flavors of French onion soup and tender chicken all in one dish. Serve over mashed potatoes for a cozy and delicious meal!

Prep Time10

Cook Time45

Course: Main

Cuisine: French

Keyword: French Onion Chicken

Servings:

Calories: 535kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the chicken

4 large chicken breasts , skin-on
1 tsp sea salt
½ tsp black pepper
1 tbsp olive oil , or as needed
1 tbsp unsalted butter

For the sauce

2 tbsp unsalted butter
3 large onions , cut into thin slices
½ tsp sea salt
½ tsp black pepper
1 tbsp fresh thyme , plus extra to serve
2 tsp light brown sugar
½ tbsp Dijon mustard
3 cloves garlic , sliced or minced
⅓ cup (80ml) Marsala , sherry or dry white wine
1 tbsp flour
2 cups (500ml) chicken broth
⅓ cup (80ml) cream heavy / double
Gruyere cheese , grated to serve

Instructions

Pat the chicken breasts dry using paper towels and season well with sea salt and black pepper.
4 large chicken breasts, 1 tsp sea salt, ½ tsp black pepper
Heat oil and butter in a large casserole dish. Place the chicken breasts in the hot pan, skin-side down. Cook for 4-5 minutes or until the skin is deeply golden then turn over and cook the underside for a couple of minutes. Transfer the chicken onto a plate and set aside.
1 tbsp olive oil, 1 tbsp unsalted butter
Add the sliced onions and season with salt and pepper. Cook over high heat, stirring until they start to brown.
3 large onions, ½ tsp sea salt, ½ tsp black pepper
Sprinkle with the sugar and thyme, add the wine, cover with a lid (a glass one if possible so you can check on the onion's progress) and sweat the onions for 20 minutes or so, stirring occasionally.
1 tbsp fresh thyme, 2 tsp light brown sugar, ⅓ cup (80ml) Marsala
Remove the lid and cook for 15 minutes, stirring frequently, until the onions are very soft and golden.
Add the butter, garlic, Dijon mustard and flour and stir well, cooking for a minute or so. Gradually stir in the chicken broth and bring to a simmer.
½ tbsp Dijon mustard, 3 cloves garlic, 1 tbsp flour, 2 cups (500ml) chicken broth, 2 tbsp unsalted butter
Reduce the heat, return the chicken breasts and their juices to the pan and cover with a tight fitting lid. Cook for 6-9 minutes, depending on their thickness, or until cooked through (165°F /75°C on a meat thermometer). Set chicken aside onto a plate.
Stir in the cream and check the seasoning, adding salt and pepper if needed. Serve the chicken breasts over mashed potatoes, rice or noodles with a generous grating of Gruyere cheese and a sprinkling of fresh thyme leaves.
⅓ cup (80ml) cream, Gruyere cheese

Video

Notes

You use beef broth instead of chicken for a richer, darker gravy.
Make sure the chicken breasts are of equal size and thickness so that they cook at the same time. You don't want to overcook them so a meat thermometer is very useful here!
Slice a baguette and brush with olive oil on both sides. Toast in the oven or air fryer for 10-15 minutes at 350°F /180°C. Brush with Dijon mustard and top with grated Gruyere. Place under the broiler (grill) to melt the cheese to serve alongside the chicken.

Nutrition