Description
A deeply flavorful French Onion Chicken recipe featuring pan-fried chicken breasts topped with a rich sauce of caramelized onions, white wine, fresh herbs, and melted Gruyere and Parmesan cheese. This impressive main course combines savory and cheesy elements perfect for a comforting dinner.
Ingredients
Scale
Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6"
- 3 Tbsp butter
- Salt and black pepper to taste
- 1 1/2 tsp minced garlic
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 cups low-sodium chicken broth
- 1 1/2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- Salt and black pepper to season
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add the sliced onions and 2 pinches of salt, sauté for 10 minutes, tossing occasionally.
- Cook Onions Further: Reduce heat to medium-low. Continue cooking the onions, stirring frequently every 2 to 3 minutes, scraping the bottom to prevent burning, for about 30 more minutes until caramelized and broken down.
- Add Aromatics: Stir in minced garlic, rosemary, and thyme, cooking for 1 minute more until fragrant.
- Deglaze and Simmer: Pour in white wine and chicken broth, scraping up browned bits from the bottom. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 15 minutes until liquid reduces and alcohol smell dissipates.
- Prepare Chicken: While the onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts with salt and pepper, then dredge each in flour, coating both sides and shaking off excess.
- Cook Chicken: Place the chicken in the hot skillet. Cook until golden brown on each side and the internal temperature reaches 160 degrees Fahrenheit, about 5 to 6 minutes per side.
- Thicken Sauce: Whisk cornstarch with 1 Tbsp chicken broth, then stir it into the reduced onion mixture. Cook for 30 seconds while whisking until sauce thickens. Adjust salt and pepper to taste.
- Combine Chicken and Sauce: Pour the onion sauce around the cooked chicken breasts in the skillet.
- Broil with Cheese: Position oven rack near upper third and preheat broiler. Sprinkle Gruyere and Parmesan cheese over the chicken. Broil just until cheeses melt and begin to brown, about 1 minute, watching closely to avoid burning.
- Serve: Spoon some of the onion mixture over the chicken breasts when plating and serve immediately.
Notes
- Flatten chicken breasts evenly to ensure uniform cooking.
- Use low-sodium chicken broth to better control saltiness.
- Keep a close eye during broiling to prevent cheese from burning.
- Substitute Gruyere with Swiss cheese if unavailable for a similar flavor.
- Pair with crusty bread or mashed potatoes to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
