If you’re craving cozy comfort food but don’t want to stand over the stove for hours, this French Onion Soup Chicken brings all the flavors of the classic soup — onions, rich broth, melty cheese — and turns it into an easy weeknight dinner.
It’s everything you love about French onion soup, but heartier, creamier, and faster. The chicken gets lightly pan-seared, the onions melt down into a golden, jammy base, and everything finishes under the broiler with bubbling Gruyère.
Love cozy skillet dinners? Try my Mediterranean Baked Chicken and Rice and Greek Chicken Orzo Bake — both full of bold, comforting flavor.
Jump to:
Why You’ll Love This Recipe
Great leftovers: The sauce gets even deeper and richer overnight.
All the comfort of French onion soup — but made into a complete meal.
Jammy caramelized onions simmered with thyme, garlic, and broth.
Bubbly Gruyère topping that melts into the chicken.
One pan + oven-finish means minimal cleanup, maximum flavor.
French Onion Soup Chicken
If you enjoyed this video for French Onion Soup Chicken, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
French Onion Soup Chicken Ingredients
Chicken Breasts: Pounded so they cook quickly and stay juicy.
Onions: The star of this dish — sliced thin so they can caramelize deeply. Yellow or sweet onions work best.
Beef Broth: Gives the sauce that classic French onion depth and richness.
White Wine: Adds acidity and brightness to balance the onions’ sweetness.
Thyme: Fresh or dried works — classic French flavor.
Flour: Lightly coats the chicken to give it a golden crust.
Butter + Olive Oil: A French cooking staple — butter for flavor, oil for browning.
Worcestershire: A tiny splash adds savoriness and umami.
Gruyère Cheese: The essential topping — melts beautifully and browns under the broiler.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Lightly pound breasts, season, and coat in flour.
Step 2: Pan-sear until golden on both sides; remove from pan.
Step 3: Add wine and scrape up the browned bits.
Step 4: Add butter, oil, and onions and a little broth; sauté until golden and softened.
Step 5: Add broth, garlic, thyme, Worcestershire, and chicken. Cook until the sauce reduces and chicken is nearly done.
Step 6: Top with Gruyère and broil until bubbling and lightly browned.
Substitutions & Variations
Protein: Swap chicken thighs for a richer, juicier cut.
Cheese: Use Swiss cheese, Emmental, or provolone if you can’t find Gruyère.
Wine: Replace wine with extra broth + 1 teaspoon white vinegar.
Veggies: Add mushrooms to the onions for extra umami.
FAQ
Yes — thighs stay extra juicy and work beautifully. Just adjust cooking time slightly until internal temp is 170F.
No — you can substitute extra broth with a splash of vinegar or lemon for acidity.
I would use fresh onions for the best flavor.
More Recipes You'll Love
⭐️ Recipe
French Onion Soup Chicken
Ingredients
- 4 chicken breast pounded
- 1.5 cups beef broth
- 1 cup flour
- ¼ cup white wine
- 1 tablespoon butter
- 3 tablespoon extra virgin olive oil
- 2 onion sliced thin
- 1 teaspoon dried thyme or sprig of fresh thyme
- 2 cloves garlic crushed
- 1 teaspoon worcestershire
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1.5 cups shredded gruyere cheese
Instructions
Prep the Chicken
- Pound chicken breasts to an even thickness. Season with salt, pepper. Dredge lightly in flour.4 chicken breast, 1 cup flour, ½ teaspoon salt
Sear the Chicken
- Heat a little olive oil in a skillet over medium heat. Cook chicken on 4 minutes on each side until lightly golden. Remove and set aside.3 tablespoon extra virgin olive oil
Deglaze
- Pour in a little white wine and scrape the bottom of the pan to release all the flavor.¼ cup white wine
Start the Onions
- Add butter and a splash more oil to the same pan. Add sliced onions, ⅓ cup broth, and cook for 15 minutes until softened and beginning to caramelize. Add crushed garlic, onion powder, garlic powder, and continue cooking.1 tablespoon butter, 2 onion , 2 cloves garlic crushed, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1.5 cups beef broth
Build the Sauce
- Add the rest of the beef broth, thyme, and Worcestershire. Add the chicken back into the pan and cook for 5-8 minutes until the onions are jammy and the chicken is almost done. Taste and adjust seasoning.1 teaspoon dried thyme or sprig of fresh thyme, 1 teaspoon worcestershire
Broil with Cheese
- Top the chicken with shredded Gruyère. Place under the broiler until melted and golden. Serve warm with the onion sauce spooned over top.1.5 cups shredded gruyere cheese
Video
Notes
Additional Notes & Helpful Tips
- Slice onions evenly: Thin slices caramelize more uniformly.
- Don’t rush the onions: Let them slowly soften — this builds deeper flavor.
- Use an oven-safe pan: So you can go straight from stovetop to broiler.
- Broiler time varies: Keep an eye on it — Gruyère browns quickly.
- Make ahead: The onion sauce can be prepped up to 2 days ahead.
Storage & Reheating
Store leftovers in an airtight container for up to 4 days.Reheat on the stovetop over medium-low heat or in the oven covered at 350°F.
Add a splash of broth if the sauce gets too thick.
Oli says
Wow French onion soup drizzled over chicken, now that's something I can get behind. Love it!