This French onion chicken recipe is a simple one pot dinner that puts a fun twist on the classic soup! It is also a great recipe for those who are keto or gluten free.
I LOVE a good chicken recipe any day of the week. They’re super versatile, relatively affordable and family-friendly. But after a while, I can get pretty bored with my standard go-to marinades and need to switch things up. So if you’re like me, you’re probably always on the hunt for something new to do with chicken that doesn’t feel boring and bland.
Lucky for us, this French onion chicken recipe dinner exists! Not only does it put a tasty spin on the rich, cheesy, and caramelized flavours of the classic soup, but it can be made in one pot. So get ready because your chicken recipe repertoire is about to get a serious glow up!
Key Ingredients
Red wine – This will add some delicious depth and flavour to the french onion chicken and, just like the soup, is definitely necessary. I would recommend a dry full-bodied red wine like a merlot or pinot noir. If you only have dry white wine on hand, no worries, you can totally use that instead!
Onion – I mean, it goes without saying that this ingredient is pretty essential to the whole french onion chicken recipe. I like to use yellow onion as it adds lots of bright flavour and sweetness. You can also use red onion for a deeper flavour with less sweetness.
Cheese – Also very important. For this recipe I use a good quality parmesan and gruyere cheese. If you don’t have gruyere cheese available, you can also use Emmental or Jarlsberg. Point is – we want a really flavourful cheese here so not just any cheese will do.
Chicken Breast – I prefer to use chicken breast here, but you can absolutely use chicken thighs as well. I’ll be honest, I have never experimented with any other protein besides chicken for this recipe, but I am sure you can get experimental as eff with this and it will still taste amazing.
How to Make This Recipe
Step 1: Caramelize onions on medium low until they reach a dark amber colour, about 1 hour. Set aside.
Step 2: Sprinkle the chicken breasts with salt and pepper. Pan fry on each side until golden brown, about 4 minutes per side. Remove from the pan and set aside.
Step 3: Add in the garlic and stir until fragrant, then pour in the red wine and scrape up the bottom of the pan.
Step 4: Add 3/4 cup of beef broth, herbs de province, thyme, cooked onions and the browned chicken breasts. Cover and cook on medium low until the chicken breasts are cooked through, about another 10 minutes.
Step 5: Mix together the cornstarch with the remaining 1/4 cup of broth.
Step 6: Add broth to the pan, and stir. Top the chicken with the gruyere and parmesan and broil until bubbly and golden brown.
Expert Tips
To make this french onion chicken recipe we want to caramelize the onions low and slow here to bring out that delicious sweetness and flavour. Yes, this can take an hour, but they actually require very little babysitting and I just keep them cooking on low while I play with my son in the kitchen. A quick little stir every 5-10 minutes or so is all you need to keep them going.
Next, I give the chicken breasts a nice sear to get a little colour on top. My hubby says I make the BEST chicken breasts (#GoodJewishWife) and it’s really just because I never skip this step.
Finally, I make a wicked sauce with red wine and beef broth, top it off with a healthy amount of cheese (aka. all of the cheese you’ve got in the fridge) and pop it into the oven to finish cooking and get all gooey and bubbly. These french onion chicken breasts taste just like the classic French soup but with a solid hit of protein.
They’re also so good for you and well balanced, you totally can sop up all that extra sauce and onions with some crusty bread for the authentic french onion soup experience.
Recipe FAQs
This French onion chicken recipe stays fresh for about 3-4 days in the fridge.
You can pair this with some mashed potatoes or some crusty bread. If you preference is to keep things low carb, you can pair it with some greens or roasted veggies.
I am all for getting experimental with cheese. And while I like to stick to the traditional Gruyere for this recipe, you can also try provolone, swiss, or emmental cheese.
My kid devours this recipe so i’m gonna go with yes it is! There is no need to worry about the wine in this French onion chicken recipe as the alcohol gets reduced with the heat.
More Recipes
If Here are some of my favourite one pot dinner recipes that you might like!
Now lovelies, I would love to know – are you a french onion soup fan? What are some of your go-to chicken breast recipes?
French Onion Chicken (Healthy One Pan Meal)
Ingredients
- 3 tbsp olive oil divided
- 2 large onions thinly sliced
- 1 lb skinless boneless chicken breasts
- Salt and pepper
- 3 cloves garlic minced
- 1/4 cup red wine
- 1 cup reduced sodium beef broth divided
- 1 tsp cornstarch
- 1/2 tsp herbs de provence
- 4 sprigs thyme
- 3 oz shredded gruyere cheese
- 1 oz parmesan cheese
Instructions
- Heat 2 tablespoons of oil in a nonstick skillet over medium low heat and add in the onions. Cook on medium low until they reach a dark amber colour, about 1 hour. Set aside.
- Return the pan to the heat along with another tablespoon of oil. Sprinkle the chicken breasts with salt and pepper and add to the pan. Pan fry on each side until golden brown, about 4 minutes per side. Remove from the pan and set aside.
- Add in the garlic and stir until fragrant, then pour in the red wine and scrape up the bottom of the pan. Add 3/4 cup of beef broth, herbs de province, thyme, cooked onions and the browned chicken breasts. Cover and cook on medium low until the chicken breasts are cooked through, about another 10 minutes.
- Mix together the cornstarch with the remaining 1/4 cup of broth. Add to the pot and stir. Season with salt and pepper, to taste.
- Meanwhile, preheat the broiler. Top the chicken with the gruyere and parmesan and broil until bubbly and golden brown. Enjoy.
Video
Nutrition
Have you tried making these french onion chicken breasts? Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Stephanie says
This was so delicious and a great way to get some added nutritional value from french onion soup flavors. I served it with garlic bread but next time I’ll put it over egg noodles.
nicole says
Do you have to use the wine?
Abbey Sharp says
Nope but I like the flavour. I haven’t tested this but you can try swapping for 2 tbsp water and 2 tbsp red wine vinegar.
Jenn says
This recipe was PERFECTION! Even used the good wine for it!
Abbey Sharp says
Amazing! Im so glad. Its definitely a winner!
Ainsley says
One of our family faves!! So so good!
Abbey Sharp says
Amazing! Thanks Ainsley
Kerry says
Thank you for doing all of the thinking! I was craving this dish, and didn’t want to have to come up with the measurements on my own… I rarely follow recipes…. this dish was spot on and delicious! Thank you?
Abbey Sharp says
Amazing! So happy to hear
Deanne says
Can you break down the nutrition values of this dish please?
Abbey Sharp says
298 calories, 7g carbs, 34g protein, 12g fat
Debra says
I made this tonight. It was fabulous.
I have leftovers for lunch tomorrow.
Abbey Sharp says
amazing! Thanks Debra
Susan says
I Made this last night and it was a HUGE hit. I bought myself a nice bottle of Cabernet to both cook with and enjoy along the way lol. WIn/win!
Abbey Sharp says
Amazing! Sounds like a lovely evening 🙂
Angela Cardamone @marathonsandmotivation.com says
I absolutely love one pot dishes for weeknights! This sounds amazing, can’t wait to try it!!
Abbey Sharp says
Same! They’re so so easy
RFC says
Growing up my dad would make French Onion Soup once every few months. I hated it because when he would cut the onions it would make my eyes water, haha. But yes, it was delicious!
Abbey Sharp says
haha but so worth it lol
Deborah Brooks says
Looks like a tasty winter meal for the whole family. Thanks for the idea
Abbey Sharp says
Woohoo! Happy cooking Deborah 🙂
Katie Uhran says
OMG…there is so much that I love about this soup, especially all that CHEESE! The perfect soup to have on a cold winter night…I wish I could make a bowl tonight, because it’s in the ’30s here in Charleston!!!
Abbey Sharp says
Gotta have that cheese 😉
GiGi Eats says
I remember when I was a kid – I LOVED GRUYERE CHEESE!! LOVED IT !! I would eat it with Granny Smith Apples! Ha! That being said, this recipe sounds like a BOMBBBB pairing with the cheese!!
Abbey Sharp says
oooh apple and cheese is a great combo