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Should you love caramelized onions and melted cheese, you’ll love this Skillet French Onion Chicken, an amazing method to jazz up chicken breasts!

Skillet French Onion Chicken

I’m more of a dark-meat girl, so my chicken breast recipes really should be jazzed up in order that they taste delish! Thin chicken breast cutlets are cooked and topped with caramelized onions and melted Gruyère cheese on this French Onion Chicken recipe. These are so wonderful and simple to make. For more chicken breast recipes, do that Spicy Vodka Chicken Parmesan, Bacon-Wrapped Air Fryer Chicken Breast, and Spinach and Feta-Stuffed Chicken Breasts. And for more French onion recipes, don’t miss my French Onion Soup and French Dip Sandwich.

French Onion Chicken Ingredients

• Chicken: You’ll need 4 boneless, skinless chicken cutlets. In the event that they’re not uniformly thin, place them between two sheets of plastic wrap and pound them with a meat tenderizer or the underside of a heavy pan. Season the cutlets with salt and pepper.
• Onions: Thinly slice two yellow onions.
• Sauce: Worcestershire sauce, balsamic vinegar.
• Thyme: Dried or fresh thyme will work.
• Gruyère: Grate three ounces of Gruyère to get about one cup.
• Dredging Mixture: Flour, salt, smoked paprika.
• Butter: Cook the chicken breasts in melted butter.

Find out how to Make French Onion Skillet Chicken

• Cook the Onions: Warm the oil in a big nonstick (preferably ovenproof) skillet over medium heat. Add the onions, increase the warmth to medium-high, and incessantly stir until they brown around the perimeters. In the event that they are sticking, pour in a little bit of water to deglaze the pan.
• Simmer: Reduce the warmth to medium-low, add the vinegar, Worcestershire, and thyme, and cook for 20 to half-hour until the onions
  are tender. Transfer the onion mixture to a bowl, put aside, and wipe out the skillet.
• Dredge the Chicken: Whisk the flour, salt, and paprika in a large, shallow bowl. Dredge the cutlets within the mixture, and shake off any excess.
• Cook the Cutlets: Melt the butter in a skillet over medium-high heat, lay the chicken within the pan, after which decrease the warmth to medium. Cook the chicken for 3 minutes after which flip. Top each bit with caramelized onions and cheese. Cook for an additional three minutes.
• Melt the Cheese: In case your skillet is ovenproof, transfer it to the oven and broil for a minute or two. If not, cover the pan and cook until the cheese is bubbling and brown.

What to Serve with French Onion Chicken

This French onion chicken breast works well with so many sides. Some ideas include rice, an enormous salad, broccolini, asparagus, or roasted radishes.

Find out how to Freeze French Onion Chicken

Leftover chicken will last for as much as 4 days refrigerated. You may as well freeze the chicken breasts for up to a few months. To reheat, thaw them overnight within the refrigerator and reheat them within the microwave until warm.

More Chicken Recipes You’ll Love:

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French Onion Chicken

6

335 Cals
33.5 Protein
16.5 Carbs
14.5 Fats

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 1 hr

• 4 boneless, skinless chicken cutlets (16 to twenty ounces total)
• 2 teaspoons olive oil
• 2 medium yellow onions, thinly sliced
• 1 tablespoon balsamic vinegar, or more as needed
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
• ½ cup all-purpose flour, or gluten-free flour mix*
• 1 teaspoon kosher salt
• pepper, to taste
• ½ teaspoon paprika
• 2 teaspoons unsalted butter
• 1/2 cup chicken broth

• In a big nonstick skillet heat the oil over medium heat.

• Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring incessantly, until they begin to brown around the perimeters.

• Turn the warmth to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Proceed to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Put aside and wipe out the skillet.

• If the chicken just isn’t uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the underside of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and put aside.

• In a large, shallow bowl, whisk together the flour, pinch of salt, and paprika.

• Set a big nonstick skillet over medium heat and melt 1 teaspoon butter.

• Dredge two of the chicken cutlets within the seasoned flour, then shake off the surplus and lay them side by side within the pan. 

• Cook the chicken for 3 minutes, or until calmly browned, then flip and cook for 3 more minutes. Put aside on a dish and repeat with the remaining butter and chicken. Put aside.

• Mix the broth and 1 tablespoon of the flour mixture and blend, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the remainder of the flour out.

• Return the chicken to the skillet, top with onions and cheese and canopy. Cook low 3 to five minutes, until the cheese is melted and bubbling.

*only about 1 tablespoon gets used in the long run, n.i. reflects the quantity used.

Serving: 1piece, Calories: 335kcal, Carbohydrates: 16.5g, Protein: 33.5g, Fat: 14.5g, Saturated Fat: 6g, Cholesterol: 111.5mg, Sodium: 570.5mg, Fiber: 1.5g, Sugar: 9.5g