What is French Onion Chicken
French onion chicken is such a great dish! Featuring tender chicken breasts smothered in a savory, caramelized onion and rich cheese sauce reminiscent of classic French Onion Soup.
A super easy dinner to prepare that is a huge favorite with the whole family!
This meal also perfectly aligns with a low-carb diet due to its minimal carb content, primarily derived from onions. It’s a fantastic choice for those of us watching our carb intake, offering a satisfying and flavorful alternative to carb-heavy dishes.
We love this one-pot French onion chicken recipe because it is flavor-packed, super easy and can be made ahead of time. The recipe has no flour and is also gluten-free and grain-free.
I have also included a slow cooker French Onion Chicken cooking method. I know a lot of you like to set and forget in a slow cooker.
Related Chicken Breast Recipes: Chicken Piccata Milanese / Chicken Limone
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 them 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.
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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 I serve it with a 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
- Vegetarian Twist: Replace chicken with portobello mushrooms for a hearty vegetarian alternative.
- Wine Infusion: Add a splash of white wine to the sauce for an extra layer of depth and complexity.
- Herby: Add fresh rosemary, thyme, or tarragon to add a touch of freshness to the casserole.
Frequently Asked Questions
Store in the fridge for up to 2-3 days.
You absolutely can. Freeze in an airtight container. Defrost them in the fridge overnight. Gentle reheat in a skillet with the lid or in the microwave.
Next Chicken Recipes To Try
I sure hope you love my keto French onion chicken breast recipe. Here are just a few more delicious low-carb dinner recipes to try soon.
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French Onion Chicken
Equipment
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Ingredients
- 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
Nutrition
26 responses to “Easy French Onion Chicken”
This must be SUBLIME with Gruyere, I didn’t have any so used Parmesan and Mozzarella, and it was still ah-may-zing!!
Made it in the oven but might try in the slow cooker next time as we’ve really enjoyed all the slow cooker recipes I’ve made so far from MadCreations!
Thank you for a fab recipe!
This is one of those dishes that will have you sneaking to the kitchen in the middle of the night because you can’t wait until lunch to have your second portion.Absolutely divine!
Full of flavour and exceeded my expectations. Definitely have to follow the recipe in relation to slowly caramelising the onions, because that’s were the amazing flavour comes from.
One of my favourite Megan Ellam recipes. It was easy to make, simple to prepare, and I loved it. I am going to try this with your Fathead Dough baked on top for a pie shell. I can’t wait to have this again.
I made the French Onion Chicken in the slow cooker today and when we got back from our days activities the house smelled amazing! I might brown the onions a bit less next time because they were very brown after the 8 hours in the slow cooker but still exceptional in flavour.
I have many plans for the leftovers!
Every time I declare a MadC recipe is my fave, Meg gives us another sensational dish to love. This recipe is no exception! Give your taste buds a treat and pop this on the menu as a MUST TRY!
Thanks Meg and Dave for creating amazing food we can share with our loved ones. Only down side, the fur babies are getting no leftovers ๐๐ ๐๐๐๐๐
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