French Onion Soup Chicken

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

5 from 1 vote

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Course: Main Course

Cuisine: French

Keyword: french onion chicken

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 589kcal

Author: Lola Jay

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

US Customary - Metric

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

Nutrition facts are only estimates.

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.

Nutrition

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