A classic soup transforms into the main event with a family favorite recipe for French Onion Chicken starring tender chicken breasts, caramelized onions and crispy, cheesy toasts.
How to Make French Onion Chicken
When the comfort food cravings strike, I am all about a hearty, easy (and this one also happens to be cheesy) one-pan meal. That’s exactly what French Onion Chicken delivers!
This flavor-packed recipe all cooks in a single skillet, including tender chicken breasts, caramelized onions and even the cheesy toasts, which are arranged atop the chicken mixture and then melted under the broiler.
How to Caramelize Onions Quickly
Flavor-packed and incredibly versatile caramelized onions are a great staple to have in your recipe repertoire. Aside from starring in this recipe for French Onion Chicken, they’re also a great addition to burgers, pizzas, salads, bowls and so much more. The only issue? Watching onions caramelize is like watching paint dry. It takes… forever!
The best way to speed up the caramelizing process is to add a small amount of water to the onions while they cook. Doing so helps them quickly steam and then the liquid gets evaporated, so you’re left with glorious, deep-golden brown onions.
The final step in this recipe is to top the chicken mixture with a layer of French baguette toasts, and then pile on the extra-creamy shredded Gruyère cheese. Pop the skillet in the oven and you’re 3 minutes away from digging in to the ultimate spin on a French classic!Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 2 pounds chicken breasts, cut into 1-inch cubes
- 2 Tablespoons vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup dry sherry or white wine
- 1 1/2 Tablespoons all-purpose flour
- 1 teaspoons beef bouillon paste
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
- 2 teaspoons fresh thyme leaves, plus more for garnishing
For the topping:
- 1 French baguette, cut into 1/2-inch slices
- 2 cups shredded Gruyère cheese
- Add 1 tablespoon vegetable oil to a large oven-proof skillet set over medium-high. Once the oil is hot, add the chicken and brown it on all sides. (It does not need to be cooked completely.) Using a slotted spoon, remove the chicken to a bowl and set it aside.
- Reduce the heat to medium-low. Add the remaining 1 tablespoon vegetable oil to the skillet then add the onions and garlic and cook, stirring as needed, until the onions are caramelized, about 35 minutes.
- Increase the heat to high then add the sherry, and cook while scraping up any brown bits, for 1 minute. Stir in the flour then cook for 2 minutes.
- Stir in the beef bouillon paste, Worcestershire sauce, heavy cream and 1 ¼ cups water. Simmer the sauce for 2 minutes.
- Stir in the browned chicken and thyme. Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 5 minutes, then remove the skillet from the heat.
- Set the oven to BROIL.
- Arrange the baguette toasts in a single layer on top of the chicken mixture so that they are overlapping slightly. Sprinkle the cheese on top then place the skillet several inches under the broiler and broil until the cheese is melted and the toasts are slightly crisped, 3 to 5 minutes.
- Remove the skillet from the oven, garnish with additional fresh thyme and serve.