Description
A flavorful French Onion Chicken recipe featuring tender pounded chicken breasts seared to a golden crust, topped with caramelized onions and a rich, savory sauce baked with melted mozzarella cheese. This comforting dish combines classic French onion soup elements with juicy chicken for a delicious main course.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 Tablespoon Italian seasoning
- ½ Tablespoon garlic powder
- ½ cup flour
- ¼ cup Parmesan cheese, shredded
- 3 Tablespoons olive oil
- 1 Tablespoon butter
Sauce
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 3 yellow onions (about 1.5 lbs.)
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 3 cloves garlic, minced
- ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
- 2 Tablespoons flour
- 1 cup beef broth
- 1 cup chicken broth
- 1 beef bouillon cube
- 2 cups mozzarella cheese (provolone or gruyere are great alternatives)
Instructions
- Prepare the Chicken: Cut the chicken breasts into 2-3 thinner slices and place between plastic wrap. Pound to ¼ inch thickness using the textured side of a meat tenderizer for quicker results. Pat dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Combine the flour and Parmesan cheese in a shallow dish and dredge the chicken pieces in the mixture.
- Sear the Chicken: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken slices for about 3 minutes on each side until a golden crust forms. Adjust the heat as necessary to avoid burning and add more olive oil if needed. Remove chicken and tent with foil; residual heat will finish cooking it in the oven if needed.
- Caramelize the Onions: Slice the onions into even ¼ inch slices. Melt 2 tablespoons butter and 1 tablespoon olive oil in the same skillet over medium heat. Use a spatula to scrape up any browned bits (fond) for flavor. Add onions and toss to coat. Cook for 5 minutes to soften, then add soy sauce, rosemary, thyme, and sage. Cover and reduce heat to low, cooking for 30 minutes, stirring occasionally. Remove the cover, increase heat to medium, and cook for another 10 minutes until well caramelized, stirring frequently.
- Make the Sauce: Preheat oven to 475 degrees Fahrenheit. Add minced garlic and white wine to the skillet with onions. Cook uncovered until the wine is almost fully reduced, about 10 minutes. Sprinkle in the flour and stir to coat the onions, cooking for 1-2 minutes to remove raw flour taste. Stir in chicken broth, beef broth, and crumble in the beef bouillon cube. Increase heat to medium-high and bring sauce to a gentle boil. Let it reduce and thicken for 3-5 minutes, then remove from heat.
- Bake the Dish: Transfer the skillet to an oven-safe dish if not already using one suitable for oven. Return chicken to the skillet, nestling it into the sauce, and evenly top with mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbling, and starting to brown. Remove from oven, garnish with fresh thyme, and serve immediately.
Notes
- The soy sauce adds umami and enhances flavor without being detectable.
- Mozzarella, provolone, Swiss, or gruyere cheeses work well for topping.
- You can substitute chicken broth for white wine if preferred.
- Use low sodium broth, soy sauce, and butter to reduce salt content; beef bouillon can be omitted but adds richness.
- Thinly pounding the chicken ensures it cooks quickly and stays tender.
- Gravy Master can be added to the sauce for a darker color, but it is optional.
- This recipe is featured in The Cozy Cookbook on page 116.
- Try the French Onion Pasta recipe for a delicious variation.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
