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French Onion Chicken Skillet

This French Onion Chicken Skillet features golden pan-seared chicken smothered in deeply caramelized onions and a rich savory sauce, then topped with melted cheese and baked until bubbly. It is a comforting restaurant-style dinner made in one skillet.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large boneless skinless chicken breasts sliced into 2–3 thinner cutlets and pounded to approximately 1/4-inch thickness
  • salt to taste
  • ground black pepper to taste
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 cup Parmesan cheese shredded
  • 3 tablespoons olive oil plus more if needed for searing
  • 1 tablespoon butter salted or unsalted
French Onion Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large yellow onions approximately 1.5 pounds, sliced evenly into 1/4-inch slices
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 3 cloves garlic minced
  • 1/2 cup dry white wine such as Chardonnay or Pinot Grigio
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 cube beef bouillon
Cheese Topping
  • 2 cups mozzarella cheese shredded; provolone or Gruyere may be substituted
Optional Garnish
  • fresh thyme for serving

Equipment

  • Large oven-safe skillet
  • Cutting board
  • Chef's knife
  • Meat mallet or tenderizer
  • Plastic wrap
  • Shallow bowl or plate for dredging
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Aluminum foil

Method
 

Prepare the Chicken
  1. Slice each chicken breast horizontally into 2–3 thinner pieces.
  2. Place the chicken pieces between sheets of plastic wrap and gently pound them to approximately 1/4-inch thickness.
  3. Pat the chicken dry and season both sides with salt, black pepper, garlic powder, and Italian seasoning.
  4. Combine the 1/2 cup flour and Parmesan cheese in a shallow bowl. Dredge each chicken piece in the mixture and shake off the excess.
Sear the Chicken
  1. Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  2. Sear the chicken for approximately 3 minutes per side, or until a golden crust forms. Work in batches if necessary and add a little additional olive oil if the skillet becomes dry.
  3. Transfer the seared chicken to a plate and loosely tent with foil. The chicken does not need to be fully cooked at this stage because it will finish cooking in the oven.
Caramelize the Onions
  1. Slice the onions evenly into approximately 1/4-inch slices.
  2. In the same skillet, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat.
  3. Scrape up the browned chicken bits from the bottom of the skillet to incorporate their flavor into the sauce.
  4. Add the sliced onions and toss until evenly coated with the butter and oil. Cook for 5 minutes to begin softening them.
  5. Add the soy sauce, rosemary, thyme, and sage. Stir well.
  6. Cover the skillet, reduce the heat to low, and cook for 30 minutes, stirring occasionally.
  7. Remove the lid, increase the heat to medium, and cook for another 10 minutes, stirring frequently, until the onions are deeply softened and caramelized.
Prepare the French Onion Sauce
  1. Preheat the oven to 475°F (245°C).
  2. Add the minced garlic and dry white wine to the onions.
  3. Cook uncovered for approximately 10 minutes, or until the wine is almost completely reduced.
  4. Sprinkle the 2 tablespoons flour over the onions and toss until evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
  5. Gradually add the chicken broth, beef broth, and beef bouillon, stirring until combined.
  6. Increase the heat to medium-high and bring the sauce to a gentle boil. Cook for 3–5 minutes, stirring occasionally, until slightly thickened and reduced.
Assemble and Bake
  1. Remove the skillet from the heat. If the skillet is not oven-safe, transfer the onion sauce to an oven-safe casserole dish.
  2. Nestle the seared chicken pieces into the onion sauce.
  3. Top evenly with the shredded mozzarella, provolone, or Gruyere cheese.
  4. Bake at 475°F for 15–20 minutes, or until the cheese is melted, bubbling, and beginning to brown. Make sure the thickest part of the chicken reaches 165°F (74°C).
Serve
  1. Remove from the oven and garnish with fresh thyme, if desired. Serve hot with plenty of caramelized onion sauce spooned over the chicken.

Notes

  • Pounding the chicken: Using the textured side of a meat tenderizer can make flattening the chicken quicker and more even.
  • Searing: Adjust the heat as needed while browning the chicken and add a small amount of extra olive oil if the skillet becomes dry.
  • Chicken doneness: The chicken only needs a golden crust during searing. It finishes cooking in the oven and should reach 165°F (74°C) internally before serving.
  • Onions: Do not slice the onions too thin because they shrink considerably during the long caramelization process.
  • Browned bits: Scraping the flavorful browned chicken remnants from the skillet adds depth to the French onion sauce.
  • Wine: Chardonnay or Pinot Grigio work well. For an alcohol-free version, replace the wine with additional chicken or beef broth.
  • Cheese: Mozzarella creates a mild, stretchy topping, while provolone or Gruyere provides a more traditional French onion flavor.
  • Bouillon: Broth, soy sauce, Parmesan, and bouillon all contribute salt, so taste the finished sauce before adding additional salt.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently in a covered skillet or baking dish until the chicken is hot throughout. Add a splash of broth if the sauce becomes too thick.