French Onion Chicken

French Onion Chicken is pan-seared chicken cutlets smothered in a rich French Onion gravy and topped with Parmesan, Swiss, and fresh parsley.

If you love slow-cooked caramelized onions, chicken, and French Onion Soup, then this is a must-try. This ultimate comfort-food dish is delicious over egg noodles, rice, or mashed potatoes. Serve with a simple side like steamed broccoli or roasted asparagus.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: Salted or unsalted. If using salted, cut back some on any added salt.
• Chicken Cutlets: Use boneless, skinless chicken.
• Wine: Use a dry white wine like Pinot Grigio, Chenin Blanc, or Sauvignon Blanc. Make sure the quality of the wine is good enough that you enjoy a glass.
• Beef Broth: Preferably, use low-sodium.
• Parmesan: For the best flavor, use freshly grated.
• Swiss Cheese: You can substitute Comte, Provolone, or Gruyere cheese.

How to Make French Onion Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Heat the olive oil in a skillet over medium-high heat. Sprinkle the chicken cutlets with salt and black pepper.
2. Add the cutlets and cook until golden brown and cooked through. Plate the chicken and cover.
3. Add butter to the same skillet over medium heat. Add the onions and stir to coat. Sprinkle with salt, spread the onions, and cook.
4. Cook for about 30-40 minutes or until the onions are sweet and caramelized.
5. Reduce the heat to low, add Italian seasoning and garlic. Stir constantly and cook for a minute.
6. Increase the heat to medium, add the wine to the mixture, and reduce. Sprinkle the onions with flour and cook. Stir in the beef broth and simmer.
7. Add chicken back to the skillet and top each piece with Parmesan and Swiss cheese. Cover the skillet with aluminum foil and simmer until the cheese melts.

Preparation Tips

• To make chicken cutlets, cut 2 large chicken breasts in half lengthwise to create 4 thinner cutlets. Alternatively, pound the two chicken breasts thinner with a meat mallet and cut them down the center.
• If you don’t use wine in your cooking, omit it and skip that step. If the sauce is too thick, add a couple of tablespoons of low-sodium beef broth at a time until the desired consistency is reached.
• Serve over egg noodles, mashed potatoes, brown or white rice, or zoodles.

Serving Suggestions

• Starch: Egg Noodles, Angel hair pasta, or French baguettes.
• Vegetables: Roasted asparagus, Steamed broccoli, Sauteed spinach, or Garlic butter mushrooms.
• Salad: Garden salad, Olive Garden Salad, or Spring Mix Salad.

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