French Onion Chicken
Tender, pan-seared chicken is smothered in deeply caramelized onions and simmered in a savory wine-infused sauce, then finished with a golden layer of melted cheese. It’s an elevated, protein-rich comfort meal made in one pan.
Equipment
- 1 Meat Tenderizer Mallet – For flattening chicken to uniform thickness.
- 1 Large Oven-Safe Skillet – Used for searing, sautéing, and oven finishing.
- 1 Sharp Knife or Mandoline – To slice onions evenly.
- 1 Silicone Spatula – To stir and scrape flavorful bits from the pan.
- 1 Digital Meat Thermometer – To check doneness of chicken precisely.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 tablespoon Italian herb seasoning
- ½ tablespoon garlic powder
- ½ cup all-purpose flour
- ¼ cup freshly shredded Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon butter salted or unsalted
For the Caramelized Onion Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 medium yellow onions about 1.5 lbs, sliced into ¼-inch rings
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 3 garlic cloves minced
- ½ cup dry white wine e.g., Chardonnay or Pinot Grigio
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup beef broth
- 1 beef bouillon cube or paste
- 2 cups shredded mozzarella cheese or Provolone, Swiss, or Gruyère
Instructions
- Prepare and Flatten the Chicken: Slice each chicken breast lengthwise into 2–3 thinner cutlets. Place them between two sheets of plastic wrap and gently pound to about ¼-inch thickness using a meat mallet. This ensures even cooking and tender texture.
- Season and Dredge: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.In a shallow dish, mix together the flour and Parmesan cheese. Lightly coat each piece of chicken in the flour mixture, shaking off any excess.
- Sear the Chicken: In a large oven-safe skillet, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.Sear the chicken cutlets for about 3 minutes on each side until a golden crust forms. Adjust the heat if necessary to avoid burning. Once seared, set the chicken aside and loosely cover with foil. (It will finish cooking in the oven later.)
- Caramelize the Onions: Using the same skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat. Scrape up the browned bits from the pan to incorporate their flavor. Add the onion slices and toss to coat. Cook uncovered for 5 minutes until they begin to soften. Reduce the heat to low, stir in the soy sauce, rosemary, thyme, and sage, then cover and let the onions cook for about 30 minutes, stirring occasionally. Remove the lid, increase heat to medium, and cook for another 10 minutes until deeply golden and caramelized.
- Build the Sauce: Preheat the oven to 475°F (245°C). Stir the minced garlic into the onions, then pour in the white wine. Let it simmer uncovered until the wine is nearly evaporated—about 8–10 minutes.Sprinkle the flour over the mixture and stir well, cooking for 1–2 minutes to eliminate any raw flour taste.Pour in the chicken broth, beef broth, and add the beef bouillon. Raise the heat slightly to bring the mixture to a gentle boil, then reduce for 3–5 minutes until the sauce thickens slightly. Remove from heat.
- Bake and Finish: Nestle the seared chicken back into the skillet, spooning some of the sauce and onions over each piece. Sprinkle evenly with shredded cheese. Transfer the skillet to the preheated oven and bake uncovered for 15–20 minutes, or until the cheese is bubbling and beginning to brown.
- Serve and Enjoy: Remove from the oven and garnish with a sprinkle of fresh thyme if desired. Serve warm with mashed potatoes, roasted vegetables, or a side salad.
Notes
- Pound chicken evenly: Uniform thickness guarantees even cooking and prevents dryness.
- Soy sauce secret: It doesn’t add a soy flavor—just a rich umami depth that enhances the onion base.
- Cheese choices: Mozzarella is a classic melty choice, but Provolone or Gruyère adds depth and nuttiness.
- No wine? No problem: Substitute chicken broth if needed, but the wine adds a beautiful flavor complexity.
- Control saltiness: Use low-sodium versions of broth and butter to adjust salt levels. You can skip the bouillon if you're sensitive to sodium, though it enhances the “French onion soup” flavor.
