Description
French Onion Chicken merges classic French bistro flavors with comforting poultry perfection. Caramelized onions, melted Gruyère cheese, and tender chicken create a soulful dish that will transport diners straight to Paris with its rich, savory essence.
Ingredients
Scale
Protein:
- 1.5 pounds chicken cutlets or breasts (trimmed of visible fat and skin)
- 1 cup Swiss cheese or Gruyere cheese (shredded)
Vegetables and Aromatics:
- 4 large onions (thinly sliced)
- 4 cloves garlic (finely minced)
- 1 teaspoon dried thyme
- 1 teaspoon fresh thyme
Liquids and Seasonings:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 2 tablespoons Dijon mustard or ground mustard
- 1 pinch or 2 of brown sugar
- sea salt or kosher salt
- fresh black pepper
- Cooked couscous, rice, quinoa, mashed potatoes, or egg noodles for serving
Instructions
- Melt of butter in a large heavy-bottomed oven-proof skillet over medium-low heat. Add of oil and incorporate finely chopped onions, seasoning lightly with salt, black pepper, and a pinch of granulated sugar.
- Slowly caramelize the onions for 50-55 minutes, stirring consistently to prevent burning and ensuring they transform into a rich, deep golden-brown color. Add additional butter if the onions start to stick or dry out.
- Once onions reach a luxurious caramel color, introduce minced garlic and dried thyme. Sauté the mixture for 1-2 minutes until the garlic releases its aromatic fragrance throughout the kitchen.
- Pour of chicken broth into the skillet, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pan. Whisk in of Dijon mustard and adjust seasoning with salt and black pepper.
- Nestle chicken cutlets or breasts directly into the sauce, ensuring they are partially submerged. Cover the skillet tightly and simmer for 15-30 minutes, depending on the cut’s thickness, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Position the oven rack approximately 6 inches from the broiler element and preheat to high. Sprinkle fresh thyme leaves over the chicken and generously top with grated Gruyère or Swiss cheese.
- Broil the chicken for 2-3 minutes, watching carefully to prevent burning, until the cheese melts and develops golden-brown crispy edges.
- Remove from the oven and let rest for 3-4 minutes. Serve immediately over couscous, rice, mashed potatoes, quinoa, or egg noodles, accompanied by crusty bread to soak up the rich, savory sauce.
Notes
- Caramelizing onions takes patience, transforming them from sharp and crunchy to sweet and mellow with a deep golden-brown color that becomes the flavor foundation of this dish.
- Layering seasonings like salt, pepper, sugar, garlic, and thyme creates complex taste profiles that elevate the chicken from ordinary to extraordinary.
- Choosing the right skillet matters tremendously, with heavy-bottomed cast iron or stainless steel ensuring even heat distribution and perfect caramelization without burning.
- Cooking times vary based on chicken cut thickness, so using a meat thermometer guarantees juicy, perfectly cooked protein without dry or undercooked sections.
- Broiling cheese on top adds a crispy, golden-brown finish that transforms the dish into a restaurant-quality meal with minimal extra effort.
- Serving over starchy sides like couscous or mashed potatoes helps soak up the rich, savory sauce, making every bite a comforting culinary experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Baking, Sautéing, Simmering, Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg