Description
French Onion Chicken is a deeply flavorful entrée featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, fresh herbs, and melted Gruyere and Parmesan cheese. This elegant dish combines comforting French onion flavors with tender, golden chicken for a meal sure to impress family and guests.
Ingredients
Scale
Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 3 Tbsp butter
- Salt and black pepper
- 1 1/2 tsp minced garlic
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 cups low-sodium chicken broth
- 1 1/2 tsp cornstarch
- 1 Tbsp low-sodium chicken broth (for mixing with cornstarch)
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- Salt and black pepper
Cheese Topping
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add onions and two pinches of salt, then sauté for 10 minutes, tossing occasionally to soften.
- Deepen Onion Flavor: Reduce heat to medium-low. Continue cooking the onions for about 30 more minutes until they break down fully and caramelize, stirring frequently every 2 to 3 minutes and scraping the pan bottom to prevent burning.
- Add Aromatics: Stir in minced garlic, rosemary, and thyme, cooking for one more minute to release their flavors.
- Simmer Sauce: Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Bring to a simmer over medium heat, then reduce to medium-low. Simmer for 15 minutes until the liquid reduces and the alcohol scent cooks off, stirring occasionally.
- Prepare Chicken: While the sauce simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season both sides of each chicken breast with salt and pepper. Dredge each piece once in flour, coating both sides evenly and shaking off excess.
- Cook Chicken: Add the chicken breasts to the hot skillet. Cook until golden brown and the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Sauce: Whisk the cornstarch with 1 tablespoon of chicken broth until smooth. Pour this mixture into the reduced onion sauce and cook while whisking for 30 seconds to thicken. Season with additional salt and pepper if needed.
- Combine Sauce and Chicken: Pour the thickened onion sauce into the skillet around the chicken breasts.
- Broil with Cheese: Move the oven rack near the upper third of the oven and preheat the broiler. Sprinkle Gruyere and Parmesan cheese evenly over each chicken breast. Broil for about 1 minute, watching closely to melt the cheese without burning.
- Serve: Spoon some of the onion sauce over the chicken when plating. Serve immediately.
Notes
- Flattening the chicken breasts ensures even cooking and tenderness.
- Use a dry white wine like Sauvignon Blanc for the best flavor without sweetness.
- Keep a close eye during broiling to prevent burning the cheese topping.
- Homemade chicken broth enhances flavor but store-bought low-sodium broth works well too.
- You can substitute Gruyere with Swiss cheese if needed.
- Rest the chicken for a few minutes after broiling to allow juices to redistribute.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
