Description
This French Onion Chicken recipe features tender chicken breasts topped with rich caramelized onions and melted Gruyere and Parmesan cheeses. The dish combines savory flavors with a touch of fresh herbs and white wine, making it an elegant and comforting main course perfect for any dinner occasion.
Ingredients
Scale
Onion Mixture
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6 inch
- 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 is best)
- 1 1/2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- Salt and black pepper to season
- 1 Tbsp olive oil
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 thinly sliced onions and 2 pinches of salt. Sauté for 10 minutes, tossing occasionally.
- Continue Cooking Onions: Reduce heat to medium-low, and cook the onions until they have broken down and caramelized, stirring frequently and scraping the bottom of the pan every 2 to 3 minutes to prevent burning. This will take about 30 more minutes. Add garlic, rosemary, and thyme, and cook for 1 minute longer.
- Simmer Onion Mixture: Pour in the white wine and chicken broth, scraping up any browned bits from the pan 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 alcoholic scent cooks off, stirring occasionally.
- Prepare Chicken While Onions Simmer: Heat olive oil in a 12-inch skillet over medium-high heat. Season both sides of chicken breasts with salt and pepper.
- Dredge and Cook Chicken: One piece at a time, dredge the chicken breasts in flour, coating both sides and shaking off excess flour. Transfer the chicken to the heated 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 the cornstarch mixture and pour it into the reduced onion mixture. Cook for 30 seconds while whisking to thicken. Adjust seasoning with salt and pepper as needed.
- Combine Onion Mixture and Chicken: Pour the thickened onion sauce around the cooked chicken in the skillet.
- Broil with Cheese: Move the oven rack near the upper third of the oven and preheat the broiler. Cover each chicken breast with Gruyere and Parmesan cheese. Broil until the cheese melts and bubbles, about 1 minute. Watch closely to prevent burning.
- Serve: Spoon some of the onion mixture over the chicken when serving for an extra burst of flavor.
Notes
- Flattening the chicken breasts ensures they cook evenly and remain juicy.
- Use low-sodium broth to better control the saltiness of the dish.
- Caramelizing onions slowly over low heat enhances their natural sweetness and depth of flavor.
- Keep a close eye during broiling as cheese can burn quickly.
- White wine can be substituted with additional chicken broth if preferred.
- Let the chicken rest a few minutes after cooking for best juiciness.
