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Ultra close-up macro of sizzling French onion chicken with caramelized onions, rich thyme beef jus, and melted bubbly Gruyere cheese

One-Pot French Onion Chicken

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Chicken & Searing
  • 4 medium boneless, skinless chicken breasts pounded to even ½-inch thickness or sliced into cutlets
  • 2 tablespoon extra-virgin olive oil divided
  • 2 tablespoon unsalted butter divided
  • 1 teaspoon garlic powder
  • ½ teaspoon fine sea salt plus more to taste
  • ½ teaspoon freshly cracked black pepper
Caramelized French Onion Sauce & Melty Cheese
  • 3 large yellow onions thinly sliced into half-moons
  • 3 cloves garlic minced
  • 1 tablespoon all-purpose flour for velvet body
  • ⅓ cup dry white wine such as Sauvignon Blanc or Pinot Grigio (or beef broth + 1 teaspoon red wine vinegar)
  • 1 ¼ cups rich low-sodium beef bone broth adds classic French onion soup depth
  • 1 tablespoon fresh thyme leaves chopped, plus sprigs for garnish
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups Gruyère cheese freshly shredded (or blend with Swiss or Provolone)
  • ¼ cup fresh flat-leaf parsley finely minced for garnish

Method
 

Seasoning & Searing the Chicken
  1. Pat chicken breasts completely dry with paper towels. Season generously on both sides with garlic powder, fine sea salt, and black pepper.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe cast iron skillet or deep stainless skillet over medium-high heat. Add chicken breasts and sear without moving for 4 to 5 minutes per side until golden-brown and nearly cooked through (160°F internal temp). Transfer chicken to a clean plate and set aside.
Caramelizing Onions & Building Savory Thyme Jus
  1. Reduce heat to medium. Add remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 15 to 18 minutes until deeply golden, caramelized, and sweet. Add minced garlic and fresh thyme, cooking for 1 minute until aromatic.
  2. Sprinkle flour over the onions and stir vigorously for 1 minute to coat. Pour in dry white wine to deglaze the skillet, scraping up all the savory browned bits (fond) from the bottom.
  3. Pour in beef bone broth and Worcestershire sauce. Simmer gently for 3 to 4 minutes until the sauce slightly thickens into a glossy, velvety French onion jus.
Melting Gruyère & Finishing Under the Broiler
  1. Nestle the seared chicken breasts back into the skillet, spooning generous amounts of caramelized onions and rich jus over the top of each piece.
  2. Mound freshly shredded Gruyère cheese generously over each chicken breast. Cover skillet with a lid for 3 minutes until cheese melts, or place under the oven broiler (500°F) for 2 to 3 minutes until cheese is golden, bubbling, and blistered.
  3. Garnish immediately with freshly cracked pepper, fresh thyme leaves, and minced flat-leaf parsley. Serve sizzling hot straight from the skillet!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 9gProtein: 44gFat: 22gSaturated Fat: 10gCholesterol: 135mgSodium: 690mgPotassium: 580mgFiber: 2gSugar: 5gVitamin A: 480IUVitamin C: 6mgCalcium: 340mgIron: 2.1mg

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