French Onion Chicken is pan-seared chicken cutlets smothered in a rich French Onion gravy and topped with Parmesan Cheese, Swiss Cheese, 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, and mashed potatoes. Serve with a simple side like steamed broccoli or roasted asparagus.
How to make French Onion Chicken
First, 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. Then add the chicken breast cutlets and cook until golden brown on both sides and cooked through. Plate the chicken and cover it to keep it warm.
Add the butter to the same skillet over medium heat. Add the onions and stir to coat the onions with the butter. 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 30-40 minutes or until sweet and caramelized. Then reduce the heat to low and add the Italian Seasoning and garlic. Cook for 30 seconds stirring constantly.
Increase the heat to medium and add the wine to the mixture and cook until the wine is reduced by at least half. 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 is melted. If using an ovenproof skillet you can also pop it in the oven and bake it until the cheese melts. Sprinkle the dish with chopped fresh parsley or fresh thyme and serve over noodles, rice, or mashed potatoes.
Helpful recipe tips
- To make chicken cutlets simply cut 2 large chicken breasts in half lengthwise creating 4 thinner chicken cutlets. Or pound the two chicken breasts thinner with a meat mallet and cut them in half.
- There are several kinds of cheese that work and melt well in this recipe like Swiss, Comté, Provolone, or Gruyere cheese.
- For optimum flavor use fresh grated Parmesan Cheese. It is worth every dime.
- If you don’t use wine in your cooking simply omit it and skip that step. If the sauce is too thick simply add a couple of tablespoons of low-sodium beef broth at a time until desired consistency.
- Serve over egg noodles, mashed potatoes, brown or white rice, or zoodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
- To freeze first 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 on low.
What to serve with French Onion Chicken
- Egg Noodles
- Roasted asparagus
- Steamed broccoli
- Garden Salad
- French baguettes
- Angel hair pasta
- Sauteed spinach
- Garlic butter mushrooms
More chicken recipes to try
French Onion Chicken
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 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 is melted. Sprinkle the dish with chopped fresh parsley and serve over noodles, rice, or mashed potatoes.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Hayley Davis
Is there something else you can use than dry white or rose wine? Something not alcoholic?
Beth Pierce
You can omit it.
Mitzi Zornow
Nutritional information please
Beth Pierce
It is on the recipe card.
Michelle
This was amazing! So easy to make and everyone in our house asked when I’m gonna make it again! Thank you!
Beth Pierce
Thank you, Michelle! So happy to hear that everyone liked it!
Sandra
I love everything about this dish! So flavorful and very easy to make!
Tisha
The flavor of this is incredible! Great recipe!
Vanessa
I could hardly wait to dig in – smelled so good while cooking! Delicious comfort food for sure – thanks for the recipe!
Beth Pierce
The pleasure is all mine, Vanessa!
Kathleen
This easy to make, French onion chicken looks absolutely scrumptious! Looking forward to making it for my family.
Gina Abernathy
So good and so easy. I’m always looking for tasty meals to put on the table for my family. This was one of them. I’ll make again soon.
Beth Pierce
Thanks, Gina!
Erik
Totally great flavor in this! Wonderful for switching up the weeknight dinner routine.
Beth Pierce
Thanks, Erik!
Jayne
I love French onion soup! Adding chicken made this recipe off the hook. We all loved it and will make again.
Beth Pierce
Thanks, Jayne! So glad that you all liked it!
Erin
Thanks for the great recipe! The whole family loved it!