Easy French Onion Chicken

The Ingredients

• Chicken breast – choose boneless skinless chicken breasts for this recipe. You can use bone-in and skin on if you prefer. The cooking time will need to be adjusted if using bone in chicken cutlets or making French onion chicken thighs.
• Onions – use brown or yellow onions.
• Broth – use beef stock (or beef broth) or chicken broth for the gravy.

JUMP TO the recipe card for all the measures and instructions to make my very delish chicken and onions gravy recipe.

Note: For a creamy, rich onion gravy, add thickened heavy cream (heavy whipping cream) and parmesan cheese to the sauce. Alternatively, add 1/4 cup cream cheese to the broth and stir through until smooth and creamy.

How to Make French Onion Chicken

Step 1. If the chicken breasts are large, cut into smaller portions. Pat them dry with paper towels and season with salt and pepper.

Step 2. In a large cast-iron pan, heat 1 tablespoon each of olive oil and butter. When butter starts to foam, sear chicken (in batches if needed) until lightly golden on each side, about 2-3 minutes. (The chicken will not be cooked through). Transfer chicken to a plate and loosely cover in foil. Set aside.

Step 3. Heat remaining oil and butter in the pan over medium heat. Add onions and a pinch of salt, cover with lid, and cook, stirring intermittently, until onions are soft (15-20 minutes). Remove lid, reduce heat to low and cook, stirring frequently, until onion is deep golden and caramelized.

Step 4. Add the garlic, vinegar, 1/3 cup beef broth, and Dijon mustard. Scrape any golden tasty bits from the bottom of the pan and simmer for 2-3 minutes until the sauce thickens.

Step 5. Preheat oven to 220°C fan/240°C static (475°F). Place the chicken into the pan between pillows of onions. Top with cheese and thyme.

Step 6. Bake for 8-10 minutes or until chicken is cooked through (internal temp 75°C/165°F).

What to Serve With It

Good sides help make a good meal shine. I love keeping this a low-carb chicken dinner served with a big dollop of cauliflower mash or Fondue Mash from Festive Table (so much better than mashed potato), green beans, and Soul Bread to mop up the delicious sauce. For those of you who love their carbs, try some crusty bread, and a pile of mashed potatoes.

Variations

1. Vegetarian Twist: Replace chicken with portobello mushrooms for a hearty vegetarian alternative.
2. Wine Infusion: Add a splash of white wine to the sauce for an extra layer of depth and complexity.
3. Herb Diversity: Experiment with herbs like rosemary or sage for varied aromatic profiles.

French Onion Chicken

Craving comfort in under an hour? Try our Speedy French Onion Chicken – caramelized onions, juicy chicken, and a cheesy hug of goodness. It’s creamy, dreamy, and on your plate in no time. Because some days just call for a quick and tasty fix!

Serve it with a side of Green Beans for a super easy and very delicious meal.

5 from 53 votes!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Lunch and Dinner

Cuisine: French

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 413kcal

Author: Megan Ellam

Servings: 6 serves

MetricUS Customary

Tap or hover over number to scale ingredients

Print Pin Save Saved! Rate

Equipment

• Cast iron pan

Ingredients 

1x2x3x

• ▢ 1 kg (2 lb) skinless chicken breast fillets (approximately 4 chicken breasts)
• ▢ Salt flakes and black pepper
• ▢ 2 tablespoons extra-virgin olive oil (30g)
• ▢ 3 tablespoons salted butter (45g)
• ▢ 2 large brown onions (340g) thinly sliced
• ▢ 4 cloves garlic finely chopped
• ▢ 1 teaspoon sherry vinegar or balsamic vinegar
• ▢ ⅓ cup beef stock (80ml) or chicken stock, see notes
• ▢ 1 tablespoon Dijon mustard (15g)
• ▢ 1 cup shredded Gruyère (100g)
• ▢ ¼ cup shredded parmesan (25g)
• ▢ 1 tablespoon fresh thyme leaves finely chopped

Instructions

CONVENTIONAL METHOD

• If the chicken breasts are huge cut into serving size portions. Pat them dry with paper towels and season with salt and pepper.
• In a large cast-iron pan, heat 1 tablespoon each of olive oil and butter. When butter starts to foam, sear chicken (in batches if needed) until lightly golden on each side, about 2-3 minutes. (The chicken will not be cooked through). Transfer chicken to a plate and loosely cover in foil. Set aside.
• Heat remaining oil and butter in pan over medium heat. Add onions and a pinch of salt, cover with lid, and cook, stirring intermittently, until onions are soft (15-20 minutes). Remove lid, reduce heat to low and cook, stirring frequently, until onion is deep golden and caramelized.
• Add the garlic, vinegar, beef stock, and Dijon mustard. Scrape any golden tasty bits from the bottom of the pan and simmer for 2-3 minutes until the sauce begins to thicken.
• Preheat oven to 220°C fan/240°C static (475°F).
• Place the chicken into pan between pillows of onions. Top with cheese and thyme.
• Bake for 8-10 minutes or until chicken is cooked through (internal temp 75°C/165°F).

SLOW COOKER FRENCH ONION CHICKEN

• If the chicken breasts are huge cut into serving size portions. Pat them dry with paper towels and season with salt and pepper.
• In a large cast-iron pan, heat 1 tablespoon each of olive oil and butter. When butter starts to foam, sear chicken (in batches if needed) until lightly golden on each side, about 2-3 minutes. (The chicken will not be cooked through). Transfer chicken to a plate and loosely cover in foil. Place into the slow cooker.
• Heat the remaining oil and butter in pan over medium heat. Add onions and a pinch of salt, cover with lid, and cook, stirring intermittently, until onions are soft (15-20 minutes). Remove lid, reduce heat to low and cook, stirring frequently, until onion is deep golden and caramelized.
• Add the garlic, vinegar, beef stock, and Dijon mustard. Scrape any golden tasty bits from the bottom of the pan. Pour over the chicken.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• About 15 minutes before serving, sprinkle shredded Gruyère or Swiss cheese over the chicken. Cover and let it melt.

Notes

Storing:

Refrigeration: Store any leftover French Onion Chicken in an airtight container in the refrigerator for up to two days. Freezing: While the dish is best enjoyed fresh, you can freeze individual portions for up to one month. Reheat thoroughly before serving.

Ingredient Tips:

Chicken Breast: Ensure the chicken breasts are patted dry to achieve a golden sear during cooking.

Cheese Choices: Experiment with different cheeses like Emmental or Swiss if Gruyere is not available for a personalized touch.

Stock Selection: Choose a high-quality beef or chicken stock for a rich and flavorful sauce or make your own beef stock.

Thermomix TM6 High Heat Mode:

FRENCH ONION CHICKEN IN THE THERMOMIX® (TM6)

I have chosen not to give a Thermomix cooking method in our step-by-step instructions. The overall cooking time, extra handling, and flavours developed from cooking in a wide pan are lost in the Thermomix. The below tips for chicken and the onions have been provided if the Thermomix is your only source of cooking apart from an oven or air fryer.

Chicken Searing: Use the High Heat mode on the Thermomix TM6 for efficient searing. Follow the conventional method for the remaining steps.

Caramelizing onions: You can use the high heat function for caramelizing the onions if you wish, but overall the cooking time of the dish is much longer.

I have also included how to make it in the slow cooker too.

Your Own Notes

Click here to add your own private recipe notes.

Nutrition

Serving: 1serve | Calories: 413kcal | Carbohydrates: 5g | Protein: 44g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 518mg | Potassium: 749mg | Fiber: 1g | Sugar: 2g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 301mg | Iron: 1mg | Magnesium: 62mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe