If you love the taste of classic French onion soup, here's that same cozy bistro flavor in a chicken dish - French onion soup chicken. Think golden, caramelized onions, savory broth, and melted cheese, but simplified into an easy weeknight recipe. No packets, no cans, just from-scratch ingredients that are surprisingly simple, all in one pan.
When I cooked for private clients, I often made a French chicken dish with caramelized onions and crème fraîche. Remembering that recipe inspired me to create this French onion soup chicken. It captures the same French bistro spirit is a simple one-pan dinner with tender chicken, richly caramelized onions, savory broth, and melted cheese, all in about 45 minutes.
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Why You'll Love French Onion Soup Chicken
- Classic French onion flavor - Caramelized onions, savory broth, and melted cheese, reimagined as a chicken dinner.
- From scratch, no shortcuts - Simple fresh ingredients, no packets or cans.
- Weeknight-friendly - Boneless chicken cooks quickly, while the onions do the flavor-building.
Try my recipe for easy French Onion Soup too!
Ingredients You'll Need
- Chicken breasts - Boneless skinless; lean and tender. Cut really large ones in half horizontally for even cooking.
- Olive oil - For browning the chicken.
- Unsalted butter - Combines with the olive oil for richness when caramelizing onions.
- Onions - For the naturally rich, sweet flavor that comes from slow caramelization.
- Garlic cloves - Adds flavor depth to the onion base.
- Broth - Deglazes the pan and builds the sauce. Beef broth is my first choice for a deeper French onion soup flavor, but chicken broth is fine.
- Wine (optional) - A little white wine to deglaze the pan, deepen flavors.
- Bread - Toasted and topped with cheese for the classic crouton effect.
- Cheese - Gruyere is the classic choice, but Comté, Beaufort, Emmental (Swiss) also work well for melting.
- Herbs - Fresh parsley chopped for garnish; tarragon adds a lovely French bistro note.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: Choosing Onions for French Onion Chicken
Sweet onions are my top pick here - their naturally higher sugar content means they brown faster and taste terrific once caramelized. Yellow or brown onions work just as well, though they start sharper and mellow as they cook. Skip red onions; their color turns muddy and the flavor isn't quite right for this dish.
if you appreciate the flavor and sweetness of caramelized onions, try these oven roasted red onions with balsamic. Great with a steak or roast chicken.
Substitutions and Variations
- Bone-in chicken breasts: For more flavor and moisture, substitute bone-in chicken breasts, split crosswise. Season then brown the tops in the skillet, and continue with the recipe, adding about 10-15 extra minutes of covered cooking until they reach 160°F.
- Bread options: Use gluten-free baguette or French bread, as preferred, for the cheesy croutons.
- Fresh chopped thyme leaves - Optional, simmer with the onions for an earthy note.
How to Caramelize Onions: Tips & Tricks
Caramelized onions are the heart of French onion flavor, but they can trip cooks up if you're not sure what to expect. They take longer than most people think, and rushing them is the fastest way to end up with burnt or pale onions. The secret is patience, low heat, and the right pan. Get those three things right, and you'll have jammy, golden onions that make this chicken shine. Here's how to get them right every time:
- Make ahead - Caramelized onions can be prepared 2-3 days in advance and refrigerated until ready to use.
- Pick the right onion - Sweet onions brown faster and taste terrific thanks to natural sugars. Yellow or brown onions work too, but skip red onions.
- Slice evenly - Thin, uniform slices cook at the same rate and won't scorch at the edges.
- Use a wide skillet - More surface area means the onions sauté, not steam.
- Cook low and slow - Keep heat at medium-low and stir often for 20-25 minutes until deeply golden.
- Deglaze as needed - If onions start to stick, add a splash of broth or water and scrape up the fond (brown bits on the bottom).
- Skip the sugar - Patience and sweet onions do the work; no need to add sugar for sweetness.
Chef's Tip - Why Pound Chicken Breasts
Chicken breasts are naturally uneven: one end thick, the other thin. Gently pounding the thickest part with a meat mallet or rolling pin helps them cook more evenly. You don't need to flatten them - just a few light taps on the thick end so the breast is a more even thickness overall. This prevents dry, overcooked edges and ensures juicy, perfectly cooked chicken.
How to Make This Easy French Onion Chicken
For best results, use a wide, heavy pan, 12 inches across. A wide surface area means you caramelize the onions (relatively quickly) not steam them and the chicken cooks evenly. I used a 3½-quart Le Creuset braiser with a glass lid, which is a great value piece and one of my favorite pans. If you don't have one, any heavy skillet or sauté pan will work as long as it's wide enough to let the onions spread out.
- Place a layer of plastic over the top and gently pound the thicker ends of the chicken breasts to a more even thickness.
- Season chicken with salt and pepper.
- Heat the olive oil in a wide 12" pan over medium heat. Add chicken top side down, cook until golden brown, 6-8 minutes. Do not turn and cook the other side.
- Remove the chicken to a plate and keep warm covered with foil or a lid.
- Halve the onions, lay flat, and slice in ⅛" - ¼" thick slices.
- Add the butter to the pan, medium-low heat, add onions, and begin to cook, stirring occasionally. Total process takes about 20 minutes.
7. Caramelized onions after 10 minutes, gaining color. Add a pinch of salt. Keep stirring.
8. Caramelized onions after 20-22 minutes, deep golden brown. Add garlic and worcestershire, cook another minute.
9. Add the wine and deglaze the pan, stirring until almost gone. Add the broth and stir. Simmer for 1-2 minutes until it starts to thicken.
- Nestle the chicken back into the onions and cover with a lid, over medium low heat. Cook for 8-10 minutes until chicken reaches 160°F - 165°F.
- While chicken is finishing, brush bread with a combo of olive oil, butter, and garlic powder.
- Add a few tablespoons of the cheese and broil or toast until bubbly and melted.
Chef's Tip: The Best Cheesy Croutons
For years, I've made these cheesy croutons with Parmesan - it melts into a golden, salty crust that's completely addictive. In this version, I used Gruyère for a true French onion vibe, but you can absolutely use Parmesan on the croutons (or both) and save the Gruyère for the chicken. Brush the bread with a mix of melted butter, olive oil, and a pinch of garlic powder before toasting for maximum flavor.
Serving Suggestions
- Mashed potatoes or cauliflower mash - Comforting sides to catch all the juices.
- Buttered noodles or rice - A simple side that turns it into a heartier meal.
- Green vegetable - Simple green beans or broccoli.
- Green salad - Fresh tossed greens with a quick homemade French Vinaigrette.
Storage & Freezing
Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low until warmed through.
Freeze: The chicken and onion sauce freeze well for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stove. For best results, make fresh cheesy croutons instead of freezing them.
Recipe FAQs
Yes. Boneless skinless thighs work beautifully and stay extra juicy. Cook time may be 3-4 minutes longer, and skip the pounding step as they are thinner.
You can caramelize the onions up to 2-3 days in advance and refrigerate them. When ready to cook, simply reheat the onions, add broth if needed to make it more saucy, cook and finish the chicken in the pan, covered to heat to 165°F. For a creamy sauce, add a tablespoon or two of creme fraiche.
Beef broth creates the deepest, most authentic French onion soup flavor. Chicken broth works if you prefer a lighter result or that's what you have on hand. Still delicious, just different.
No, sugar isn't needed to caramelize onions. Sweet onions naturally contain more sugar, which helps them brown beautifully. Even with yellow onions, patience is the key. Give them time to slowly cook and they'll turn rich, jammy, and sweet all on their own.
📖 Recipe
French Onion Soup Chicken
Equipment
- Large cast iron or enamel cast iron skillet with lid 12"
Ingredients
- 1 ½ - 2 pounds boneless skinless chicken breasts
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 medium onions about 1 1/34 pounds, 5 cups sliced
- 1 tablespoon unsalted butter
- 3 tablespoons dry white wine
- 2 large garlic cloves finely chopped or zested
- 1 teaspoon worcestershire
- ¾ cup low sodium beef broth
- ½ cup grated gruyere cheese Comte or Swiss
- 1-2 teaspoons chopped fresh parsley optional garnish
- 1-2 teaspoons chopped fresh tarragon optional garnish
Cheesy croutons
- 1 tablespoon melted butter
- 1 tablespoon extra virgin olive oil
- 1 pinch garlic powder
- ¼ cup grated Gruyere cheese
- ¼ cup grated parmesan cheese optional
Instructions
Pound the chicken
- Place chicken breasts top side up on a cutting board, cover in plastic film. Gently pound the thicker end until it is more even. This helps it cook more evenly. Season the chicken with salt and pepper.
Brown the chicken
- Heat olive oil in a large skillet (12-inch) or 3 ½ quart brasier over medium. Sear chicken on the top side only until golden, about 6-8 minutes. Transfer to a plate, cover loosely to keep warm.
Caramelize onions
- Lower heat to medium-low. Add butter. When melted, add the onions, season with a pinch of salt. Cook slowly, stirring often, 20-25 minutes until deep golden brown and jammy. Control the heat as the onions are cooking, a little up or down if needed, be careful not to burn them. Don't leave the stove.Add garlic and worcestershire at the end and cook for another 1 minute.
Build sauce, add chicken
- Add the wine and deglaze the pan, stirring up the browned bit on the pan bottom. Pour in broth. Simmer 2 minutes to reduce slightly. Nestle chicken back into the onions. Cover and cook 8-10 minutes, until the thickest part of chicken registers 160°F. Remove from heat; carryover cooking will bring it to 165°F.
Make the cheesy croutons
- While chicken is finishing, mix the melted butter, oil, and garlic powder. Using a pastry, brush the bread slices. Top with cheese and bake or broil until melted and bubbly.
To serve
- In the last minutes of the chicken finishing, sprinkle with grated cheese and put the lid back on so it melts. Serve the chicken straight from the pan with spoonfuls of onions and sauce. Garnish with parsley or tarragon. Serve with the cheesy croutons on the side for dipping and scooping for the full French onion soup experience.
Notes
Nutrition
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