Description
French Onion Chicken is a deeply flavorful entree featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, and fresh herbs, finished with melted Gruyere and Parmesan cheeses. This impressive dish combines tender chicken with a savory, cheesy onion topping, making it perfect for a special dinner.
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 to taste
- 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 (homemade preferred)
- 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 to season
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 the sliced onions and two pinches of salt. Sauté for 10 minutes, tossing occasionally.
- Cook Onions Low and Slow: Reduce heat to medium-low, and continue cooking the onions until they break down and caramelize, stirring frequently and scraping the pan every 2 to 3 minutes to prevent burning, for about 30 more minutes total. Add the minced garlic, rosemary, and thyme, and cook for 1 more minute.
- Deglaze and Simmer: Pour in the white wine and chicken broth, scraping up the browned bits from the bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer for 15 minutes until the liquid reduces and the alcohol scent cooks off, stirring occasionally.
- Prepare and Cook Chicken: While the onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Dredge each piece in flour, coating thoroughly, and shake off excess. Transfer chicken to the skillet and cook until golden brown on each side and the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Onion Sauce: Whisk cornstarch with 1 tablespoon chicken broth until smooth. Pour this slurry into the reduced onion mixture and cook for 30 seconds while whisking to thicken. Season the sauce with salt and pepper to taste.
- Combine and Broil: Pour the thickened onion mixture around the cooked chicken in the skillet. Move the oven rack to the upper third of the oven and preheat the broiler. Cover the chicken breasts with shredded Gruyere and Parmesan cheese, then broil until the cheese melts and browns slightly, about 1 minute. Watch carefully to avoid burning.
- Serve: Spoon some of the onion mixture over the chicken when plating. Serve immediately for best flavor.
Notes
- For even cooking, pound the chicken breasts to uniform thickness before cooking.
- If you don’t have fresh herbs, you can use 1/3 tsp dried rosemary and thyme each.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; avoid sweet wines.
- Keep a close eye during broiling to prevent cheese from burning; broil time is very short.
- Homemade low-sodium chicken broth is preferred for a cleaner flavor, but store-bought low-sodium broth works fine.
- This dish pairs wonderfully with a simple green salad or roasted vegetables for a full meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
