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.
- Heat the olive oil in a skillet over medium-high heat. Sprinkle the chicken cutlets with salt and black pepper.
- Add the cutlets and cook until golden brown and cooked through. Plate the chicken and cover.
- Add butter to the same skillet over medium heat. Add the onions and stir to coat. Sprinkle with salt, spread the onions, and cook.
- Cook for about 30-40 minutes or until the onions are sweet and caramelized.
- Reduce the heat to low, add Italian seasoning and garlic. Stir constantly and cook for a minute.
- 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.
- 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.
French Onion Chicken
French Onion Chicken is chicken cutlets cooked golden brown and simmered in onion gravy and topped with fresh grated Parmesan Cheese and Swiss Cheese, all melted to perfection for that full French onion flavor.
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Servings: 4 servings
Calories: 497kcal
Ingredients
- 1 tablespoon olive oil
- 4 chicken cutlets
- Kosher salt and fresh ground black pepper
- 4 tablespoons butter
- 2 medium yellow onions sliced in ¼ inch rings
- 1 teaspoon Italian Seasoning
- 2 cloves garlic minced
- ½ cup dry white or rose wine
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- ½ cup grated Parmesan
- 4 slices Swiss Cheese
Instructions
- Heat the olive oil in a skillet over medium-high heat. While that is heating, sprinkle the chicken cutlets with kosher salt and fresh ground black pepper. Add the chicken breast cutlets and cook until golden brown on both sides. Plate the chicken and cover it to keep it warm.
- Add the butter to the same skillet over medium heat. Add the onions to the skillet and stir to coat. Sprinkle with a little bit of salt and spread the onions out over the surface of the pan so they cook evenly. Stir occasionally and reduce the heat if the onions are browning too fast. Cook for about 30-35 minutes or until sweet and caramelized.
- Reduce the heat to low and add the Italian Seasoning and garlic. Cook for 30-60 seconds, stirring constantly.
- Increase the heat to medium and add the wine, and cook until mostly reduced. Sprinkle the onions with flour and cook for 2 minutes while stirring. Stir in the beef broth and simmer for about 5 minutes or until slightly thickened.
- Add the chicken back to the skillet and top each piece of chicken with an equal amount of Parmesan Cheese and a slice of Swiss Cheese. Cover the skillet with aluminum foil and simmer until the cheese melts. Sprinkle the dish with chopped fresh parsley and serve over noodles, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
- To freeze, cool to room temperature, then store in a sturdy freezer container or freezer zipper bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power or on the stovetop over low heat.
Nutrition
Calories: 497kcal | Carbohydrates: 11g | Protein: 48g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 763mg | Potassium: 1016mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 299mg | Iron: 1mg
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Lauren
I can already imagine how delightful it will be served over a bed of creamy mashed potatoes or alongside some roasted asparagus.
Beth Pierce
It is delicious! Enjoy!
Jen Blake
I love French Onion Soup and this recipe for French Onion Chicken was like getting the best of both worlds. I am putting this in our recipe file. It is a keeper!
Beth Pierce
Thanks, Jen!
April James
Yummmmm! One of my favorite meals!
Beth Pierce
Me too! Thanks, April!
Janelle
Made this last night. Oh my gosh I soooo love the flavor!!
Beth Pierce
Thanks, Janelle!
Nicole
We make this recipe often in my house, always a favorite!
Beth Pierce
Thanks, Nicole! We love it too!
Camila
I made your French Onion Chicken for dinner last night, and it was absolutely delicious! The combination of caramelized onions and melted cheese over juicy chicken breasts was pure comfort food heaven.
Beth Pierce
Thanks, Camila! So glad that you liked the French onion chicken.
Sandra B
I still can’t get over how good this meal was! It had so much flavor and the chicken was perfect addition to it! I served it with roasted asparagus and garlic mashed potatoes.
Beth Pierce
Sounds like a yummy meal! So glad that you liked it.
Erin D
I absolutely loved this dish, the gravy and melty cheese were delicious! Definitely making this again!
Beth Pierce
so glad that you liked it, Erin!
Amanda B
My family loved this recipe! We will be making again very soon!
Beth Pierce
Thank you, Amanda! So glad that you liked it!
Hayley Davis
Is there something else you can use than dry white or rose wine? Something not alcoholic?
Beth Pierce
You can omit it.