If you love caramelized onions and melted cheese, you will love this Skillet French Onion Chicken, a great way to jazz up chicken breasts!
Skillet French Onion Chicken
I’m more of a dark-meat girl, so my chicken breast recipes really need to be jazzed up so they taste delish! Thin chicken breast cutlets are cooked and topped with caramelized onions and melted Gruyère cheese in this French Onion Chicken recipe. These are so wonderful and easy to make. For more chicken breast recipes, try this Spicy Vodka Chicken Parmesan, Bacon-Wrapped Air Fryer Chicken Breast, and Spinach and Feta-Stuffed Chicken Breasts. And for more French onion recipes, don’t miss my French Onion Soup and French Dip Sandwich.
French Onion Chicken Ingredients
- Chicken: You’ll need four boneless, skinless chicken cutlets. If they’re not uniformly thin, place them between two sheets of plastic wrap and pound them with a meat tenderizer or the bottom of a heavy pan. Season the cutlets with salt and pepper.
- Onions: Thinly slice two yellow onions.
- Sauce: Worcestershire sauce, balsamic vinegar.
- Thyme: Dried or fresh thyme will work.
- Gruyère: Grate three ounces of Gruyère to get about one cup.
- Dredging Mixture: Flour, salt, smoked paprika.
- Butter: Cook the chicken breasts in melted butter.
How to Make French Onion Skillet Chicken
- Cook the Onions: Warm the oil in a large nonstick (preferably ovenproof) skillet over medium heat. Add the onions, increase the heat to medium-high, and frequently stir until they brown around the edges. If they are sticking, pour in a bit of water to deglaze the pan.
- Simmer: Reduce the heat to medium-low, add the vinegar, Worcestershire, and thyme, and cook for 20 to 30 minutes until the onions
are tender. Transfer the onion mixture to a bowl, set aside, and wipe out the skillet.
- Dredge the Chicken: Whisk the flour, salt, and paprika in a wide, shallow bowl. Dredge the cutlets in the mixture, and shake off any excess.
- Cook the Cutlets: Melt the butter in a skillet over medium-high heat, lay the chicken in the pan, and then decrease the heat to medium. Cook the chicken for three minutes and then flip. Top each piece with caramelized onions and cheese. Cook for another three minutes.
- Melt the Cheese: If your skillet is ovenproof, transfer it to the oven and broil for a minute or two. If not, cover the pan and cook until the cheese is bubbling and brown.
What to Serve with French Onion Chicken
How to Freeze French Onion Chicken
Leftover chicken will last for up to four days refrigerated. You can also freeze the chicken breasts for up to three months. To reheat, thaw them overnight in the refrigerator and reheat them in the microwave until warm.
More Chicken Recipes You’ll Love:
- Air Fryer Chicken Breast
- Baked Pesto Chicken Breast
- Mustard-Herb-Crusted Chicken Breasts
- Cilantro Lime Chicken Breast
- Sous Vide Chicken Avocado Salad
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French Onion Chicken
- 4 boneless skinless chicken cutlets, (16 to 20 ounces total)
- 2 teaspoons olive oil
- 2 medium yellow onions, thinly sliced
- 1 tablespoon balsamic vinegar, or more as needed
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
- ½ cup all-purpose flour, or gluten-free flour mix*
- 1 teaspoon kosher salt
- pepper, to taste
- ½ teaspoon paprika
- 2 teaspoons unsalted butter
- 1/2 cup chicken broth
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
- Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
- If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
- In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
- Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
- Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
- Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
- Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
- Return the chicken to the skillet, top with onions and cheese and cover. Cook low 3 to 5 minutes, until the cheese is melted and bubbling.