Description
French Onion Chicken is a deeply flavorful main course featuring pan-fried chicken breasts topped with a rich sauce of caramelized yellow onions, white wine, fresh herbs, and melted Gruyere and Parmesan cheeses. This elegant dish combines the classic flavors of French onion soup with tender chicken, making it an exceptional and impressive entree.
Ingredients
Scale
Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 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
- 1 Tbsp low-sodium chicken broth (for cornstarch slurry)
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- Salt and black pepper to season
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 onions with 2 pinches of salt and sauté for 10 minutes, tossing occasionally to soften.
- Deepen Onion Flavor: Reduce heat to medium-low and continue cooking onions until they have broken down and caramelized, stirring frequently and scraping pan bottom every 2 to 3 minutes to prevent burning, about 30 minutes. Add garlic, rosemary, and thyme and cook for 1 more minute to release aromas.
- Simmer with Wine and Broth: Pour in white wine and chicken broth, scraping up browned bits from bottom. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer for 15 minutes until liquid reduces and alcohol scent dissipates, stirring occasionally.
- Cook Chicken: While onions simmer, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, coating both sides and shaking off excess. Transfer to skillet and cook until golden brown on each side and internal temperature reaches 160°F, about 5 to 6 minutes per side.
- Thicken Onion Sauce: Whisk cornstarch with 1 tablespoon of chicken broth to make a slurry. Stir this into the reduced onion mixture and cook for 30 seconds while whisking to thicken the sauce. Adjust salt and pepper to taste.
- Combine Chicken and Sauce: Pour the thickened onion sauce around the chicken breasts in the skillet.
- Broil with Cheese: Move oven rack near upper third and preheat broiler. Sprinkle Gruyere and Parmesan cheese evenly over the chicken breasts. Broil until cheese melts and is lightly browned, about 1 minute. Watch carefully to prevent burning.
- Serve: Spoon some of the onion mixture over the chicken when plating to garnish and add extra flavor.
Notes
- Flattening the chicken breasts ensures even cooking and tender texture.
- Use a dry white wine like Sauvignon Blanc to add depth without sweetness.
- Make sure to stir the onions frequently during caramelization to prevent burning and develop the best flavor.
- The cornstarch slurry helps thicken the sauce without clouding it.
- Keep a close eye when broiling the cheese topping to avoid burning.
- Homemade low-sodium chicken broth yields best flavor, but store-bought works fine.
- This dish pairs well with crusty bread or a simple green salad for a full meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
