Description
French Onion Chicken is a deeply flavorful entree featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, and fresh herbs. Finished with a blanket of melted Gruyere and Parmesan cheese under the broiler, this dish offers a sophisticated twist on classic French onion flavors sure to impress at any meal.
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 preferred)
- 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 all-purpose flour
- Salt and black pepper to season
- 1 Tbsp olive oil
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize the onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add the sliced onions and 2 pinches of salt, then sauté for 10 minutes, tossing occasionally to soften.
- Deepen the caramelization: Reduce heat to medium-low and continue cooking the onions, stirring every 2 to 3 minutes and scraping the pan bottom to avoid burning, for about 30 more minutes until the onions are fully caramelized and broken down.
- Add aromatics: Stir in the minced garlic, rosemary, and thyme, cooking for an additional minute to release their fragrance.
- Deglaze and simmer: 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 to medium-low and simmer for 15 minutes until the liquid is reduced and the alcohol scent has cooked off.
- Prepare the chicken: While the onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper, then dredge each in flour, coating evenly and shaking off excess.
- Cook the chicken: Add the floured chicken breasts to the skillet and cook 5 to 6 minutes per side until golden brown and an internal temperature of 160 degrees Fahrenheit is reached.
- Thicken the sauce: Whisk the cornstarch slurry (cornstarch mixed with 1 Tbsp chicken broth) into the reduced onion mixture and cook for 30 seconds while whisking to thicken. Adjust seasoning with 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 the oven rack to the upper third position and preheat the broiler. Cover each chicken breast with Gruyere and Parmesan cheeses, then broil for about 1 minute until the cheese melts and bubbles; watch carefully to prevent burning.
- Serve: Spoon some of the onion mixture over the chicken when plating to enjoy the full rich flavor.
Notes
- Flattening the chicken breasts ensures even cooking and a tender texture.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- Choosing a dry white wine such as Sauvignon Blanc adds bright acidity that balances the richness of the caramelized onions and cheese.
- Keep an eye on the chicken while broiling as the cheese melts quickly and can burn.
- Homemade chicken broth will deepen flavor but store-bought low-sodium broth works well.
- For an extra layer of flavor, consider adding a splash of balsamic vinegar to the onion sauce before simmering.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
