Description

This French Onion Chicken with Gruyere is a comforting and flavorful dish featuring tender, golden-brown chicken breasts smothered in a rich caramelized onion and beef broth sauce, topped with melted Gruyere cheese. Perfect for a cozy dinner, this recipe combines classic French onion soup elements with juicy pan-seared chicken for a delicious twist.

Ingredients

Scale

Chicken and Coating

1 ½ pounds boneless skinless chicken breasts
½ cup all-purpose flour
1 teaspoon dried thyme (divided)
1 teaspoon dried rosemary (divided)
2 teaspoons salt (divided)
½ teaspoon black pepper

Cooking Fats

2 tablespoons salted butter (divided)
2 tablespoons olive oil (divided)

Onions and Sauce Ingredients

4 small sweet onions (about 2 pounds, thinly sliced)
2 cups beef broth (divided)
3 garlic cloves (finely minced)
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
1 tablespoon packed brown sugar

Topping

1 cup shredded Gruyere cheese
Fresh thyme leaves (optional)

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Instructions

Prep the Chicken: Place the chicken on a cutting board and cover with plastic wrap. Pound to about ½ inch thick using a meat mallet or rolling pin. Cut the chicken into six 4-ounce pieces for even cooking.
Prepare the Flour Coating: In a shallow bowl, mix flour, ½ teaspoon thyme, ½ teaspoon rosemary, 1½ teaspoons salt, and black pepper. Reserve 2 tablespoons of this flour mixture and set aside. Dredge the chicken pieces in the remaining mixture until evenly coated. Let rest for 5 minutes, then dredge them once more for a well-adhered crust.
Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off excess flour from the chicken and add to the skillet in a single layer. Cook each side for 6-7 minutes until the chicken is golden brown and cooked through. Remove chicken to a plate and set aside.
Caramelize the Onions: Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add the thinly sliced onions. Cook over medium heat, stirring occasionally, for 20-25 minutes until onions are golden brown and caramelized. Add ½ cup of beef broth and minced garlic, scraping the skillet to lift browned bits. Stir and cook for another 2-3 minutes to blend flavors.
Make the Sauce: In a small bowl, whisk the reserved 2 tablespoons of flour with the remaining 1½ cups of broth until smooth. Pour this mixture into the skillet with the onions. Add Worcestershire sauce, balsamic vinegar, brown sugar, remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer for 5-10 minutes until the sauce reduces by half and thickens.
Combine and Melt Cheese: Return the cooked chicken to the skillet, nestling each piece into the sauce. Sprinkle shredded Gruyere cheese evenly over the chicken. Cover the skillet and cook for 5 minutes until the cheese is melted, bubbly, and golden.
Serve: Serve the French Onion Chicken hot over mashed potatoes or your favorite side, garnished with fresh thyme leaves if desired for an aromatic finish.

Notes

If preferred, use chicken thighs instead of breasts for a juicier texture.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Caramelizing onions takes time but is key to developing deep flavor—do not rush this step.
Use good quality beef broth for the best taste; homemade or low-sodium store-bought works well.
Gruyere cheese is essential for its melting quality and flavor, but Swiss cheese can be a substitute if needed.