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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Skillet French Onion Chicken Recipe brings together the rich, savory flavors of classic French onion soup with tender, pan-seared chicken breasts for extra protein. Topped with melty cheese and caramelized onions, it's a comforting, 30-minute dinner that feels fancy but is easy to make!
I've always loved French onion soup and have even infused the flavors into my comforting French Onion Pasta Recipe, too. However, when I want something quick, easy, and a little lighter than a pasta dish, this skillet French onion chicken is the recipe I turn to.
Rich, sweet, savory, and cheesy, it has all the flavor you know and love, but all the ingredients combine in a single skillet and cook in just 30 minutes. It's plenty filling on its own, but also pairs well with a variety of sides. Plus, it's picky-eater approved, making it perfect for feeding my whole family!
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Notes About the Ingredients for This Recipe
- Flour - Seasoned with thyme, salt, and pepper, this creates a flavorful breading that coats the chicken to create a crispy exterior without the need for frying. It also keeps the chicken both moist and flavorful! I've tested this recipe with a 1:1 all-purpose gluten-free flour, and it works great for a gluten-free option.
- Chicken - I use boneless, skinless chicken breasts, but chicken thighs also work and will be a bit juicier. Tenderloins will also work, but cooking time will be reduced.
- Sweet Onions - Do not substitute white onions or red onions for this dish. Sweet onions or yellow onions, also known as Vidalia onions, are crucial to creating the sweet, caramelized flavor we want. For the best results, slice them very thinly.
- Cache Valley® Swiss Cheese Slices - Swiss cheese is a staple of any French onion chicken recipe, because the mild, tangy flavor complements the richness of the sauce. That said, if you can't find it or aren't a fan, you can use mozzarella cheese, provolone, or Havarti instead.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make a Cheesy Skillet French Onion Chicken Recipe
Prepare the chicken - Slice each chicken breast in half vertically, creating thin cutlets, and pound them thinly. This makes sure they cook quickly and evenly. Dredge each piece of chicken in a seasoned flour mixture in a shallow bowl, coating both sides of the chicken evenly.
Cook the chicken - Heat olive oil in a large skillet over medium heat, and cook the chicken on both sides until golden brown. Then, transfer it to a plate and set aside.
Sauté the aromatics - Melt the butter in the same skillet, and sauté the sliced onions in red wine vinegar, Worcestershire sauce, thyme, and kosher salt, stirring occasionally, until caramelized.
Deglaze and simmer - Pour in beef stock, and scrape any browned bits from the bottom of the skillet. Then, simmer until the liquid is mostly evaporated and coats the onions.
Layer and broil - Nestle the chicken back in the pan, and spoon the onion mixture on top. Then, layer Swiss cheese over the chicken. Broil in the oven to melt the cheese.
Amanda's Expert Tips
- Pound the chicken, using a meat mallet or a heavy-bottomed skillet to pound the chicken cutlets into an even thickness before cooking.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F, ensuring it's fully cooked and safe to eat.
- Have patience during the caramelizing process! It typically takes at least ten minutes, but the low and slow cooking method is the only way to achieve the rich, sweet flavor we want.
- Rest the skillet for a few minutes before serving. This allows it to cool slightly and allows the juices to redistribute, keeping the chicken tender and juicy.
As Seen on TV
I recently shared this recipe on Fresh Living on KUTV! I had a great time sharing my tips and tricks for this easy and delicious weeknight meal.
Watch the segment here →
Serving Suggestions
I like to serve my French onion chicken over Homemade Pasta, rice, or Instant Pot Garlic Mashed Potatoes to soak up all the sauce. It's also great with cauliflower rice for a lower-carb option. Then, I add a veggie side like an Italian Arugula Salad, Roasted Artichokes with Parmesan, Sauteed Green Beans, or roasted asparagus for a well-rounded meal. Don't forget to add Crusty Italian Bread or Cheesy Stuffed Garlic Bread Bites, too!
How to Store and Reheat
Leftover French onion chicken will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To serve, I thaw frozen chicken in the fridge overnight.
Then, I reheat leftovers in the oven at 325ºF for about 10 minutes or just until warmed through. If I'm in a pinch for time, I'll microwave a plate instead, but I find this can cause the chicken to become a little rubbery.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Easy Chicken Recipes
If you loved this Skillet French Onion Chicken Recipe, you won't want to miss out on these easy chicken dishes either:
- Slow Cooker Slow Cooker Chicken Marsala - A fuss-free comfort food perfect for busy weeknights and Sunday dinners.
- Lemon Chicken Piccata Recipe - A bright, flavorful meal ready to eat in 30 minutes.
- Baked Skillet Asiago Chicken - A quick, easy, one-pan dinner the whole family will love.
- Pesto Orzo with Chicken - Creamy, herbaceous, savory, and filling!
Recipe
French Onion Chicken
Video
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt, divided use
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 pound 2 pieces chicken breast
- 2 Tablespoons Cache Valley® salted butter
- 2 medium sweet onions, sliced thin
- 1 Tablespoon red wine vinegar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, plus extra for garnish (if desired)
- 1 cup beef stock
- 8 slices Cache Valley® Swiss slices
Instructions
- In a shallow dish or bowl, mix together the flour, dried thyme, kosher salt, and black pepper.
- Heat a large cast iron skillet over medium heat and add the olive oil.
- Slice each chicken breast vertically to create four thin cutlets. Lightly pound them to an even thickness for quick, even cooking.
- Dredge each chicken cutlet in the flour mixture, coating lightly on all sides.
- Cook the chicken in the hot skillet for 2-3 minutes per side, until golden brown. Remove the chicken and set it aside on a plate. Preheat the oven broiler on high.
- In the same skillet, melt the butter. Add the sliced onions, red wine vinegar, Worcestershire sauce, fresh thyme, and kosher salt. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and caramelized.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has mostly evaporated and the onions are coated in a rich, glossy sauce.
- Push the onions to one side of the skillet and nestle the chicken back into the pan. Spoon the onion mixture over the top of the chicken.
- Layer two slices of Swiss cheese over each piece of chicken. Transfer the skillet to the oven and broil for about 2 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh thyme (if desired), and serve hot. Enjoy!
Kathy L
OMG.....so good and so easy. Hardest part was prepping the chicken and slicing the onions. I didn't have swiss cheese, so used shredded mozzarella, and after spooning everything on the chicken, I put it on a sheet pan to finish under the broiler. Hubby said it's definitely a keeper!!!!!!
Amanda Scarlati
I'm glad you both enjoyed it! Thanks for trying the recipe.