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One-Skillet French Onion Chicken Recipe

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French Onion Chicken — One Skillet

Author
Catherine’s Plates

Ingredients

  • 3-4 tbs butter
  • 2-3 onions (yellow or white)
  • 1 cup beef broth, divided (1/4c & 3/4 c)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp Italian seasoning
  • 1 TBS olive oil
  • 4 chicken breasts or thighs (skinless, boneless)
  • 1 TBS flour
  • 4 slices or shreds provolone cheese
  • 4 slices or shreds Swiss cheese

Instructions

  • Preheat the oven to 400°F (200°C) if you plan to finish the dish in the oven. This recipe works equally well finished on the stovetop in a covered, oven-safe skillet.
  • In a large skillet over medium-high heat, melt 3 tablespoons of butter until it foams. This will give the onions a rich base and develop deep flavor for the sauce.
  • Peel and slice the onions into thick rings or half-moons. Add the sliced onions to the sizzling butter and pour in 1/4 cup of beef broth. Sauté the onions for about 10 minutes, stirring occasionally, until they begin to soften and caramelize slightly. Transfer the softened onions to a bowl and set aside.
  • Return the skillet to the heat and add 1 tablespoon of olive oil. Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the chicken in the hot skillet and brown for about 3 minutes per side to develop color. Remove the chicken briefly and set aside with any juices.
  • Add the sautéed onions back into the skillet over medium-high heat. Sprinkle 1 tablespoon of flour over the onions and stir continuously for about one minute to cook the flour and form a roux. Slowly pour in the remaining 3/4 cup of beef broth, stirring to combine until the sauce thickens. Taste and adjust seasoning with additional salt and pepper as needed.
  • Nestle the browned chicken pieces back into the onion mixture, spooning a little sauce over each piece so they stay moist and flavorful during the final cooking step.
  • Top each chicken piece with a slice of provolone and a slice of Swiss cheese. If using shredded cheese, mound it evenly over the chicken. Spoon a bit of the onion sauce over the cheese to keep it flavorful and help it melt evenly.
  • If you have an ovenproof skillet, transfer it to the preheated oven and bake for 10–15 minutes or until the chicken is cooked through and the cheese is melted and bubbling. If your skillet is not ovenproof, cover it with a tight-fitting lid and simmer on the stovetop for 10–15 minutes until the chicken reaches a safe internal temperature and the cheese has melted.
  • Garnish with fresh rosemary or chopped parsley before serving. This French Onion Chicken is a comforting, family-friendly one-skillet meal that pairs well with mashed potatoes, rice, or a simple green salad.

Notes & Tips

To deepen the onion flavor, cook the onions a little longer on medium heat until they reach a golden brown. Use bone-in chicken if you prefer more flavor, but adjust cooking time so it reaches a safe internal temperature. Low-sodium beef broth keeps the dish from becoming too salty; add salt to taste at the end. Leftovers keep well refrigerated for 2–3 days and reheat gently on the stovetop or in the oven.