I’m always looking for ways to elevate chicken, and this cheesy French onion chicken skillet, loaded with Gruyère cheese, does just that. It’s got a rich flavor from caramelized onions, fresh thyme, marsala wine, and sherry vinegar, which deeply flavor the chicken breasts.
What really sets it over the top, however, is a luscious layer of melted, nutty Gruyère cheese right on top. This one pan dish is perfect on a cool night. I love to serve it with creamy mashed potatoes and roasted vegetables for a hearty and satisfying meal.
This chicken recipe is absolutely packed with flavor thanks in part to marsala wine. If you’re looking for more ways to use up that bottle, try my chicken marsala pasta, veal marsala, or cheesy stuffed chicken marsala next!
What You’ll Need
- Boneless chicken breasts seasoned with kosher salt and black pepper. You can certainly use chicken thighs, but the cook time will be slightly longer.
- Unsalted butter and olive oil
- Vidalia onions, which once caramelized will cook with garlic and a bay leaf.
- The sauce, thickened with flour, is made with marsala wine, sherry vinegar, low-sodium chicken broth (or a high-quality beef broth), Worcestershire sauce, and fresh thyme.
- Gruyère cheese and lots of it!
- Flaky sea salt
Highly recommend a crusty French baguette for serving!
Ingredient Substitutions
- Cheese: Freshly grated Swiss cheese, Emmental, Fontina, or Comté, or smoked Gouda are great alternatives to Gruyère.
- Wine: Dry white wine, a generous splash of Brandy, or chicken broth with balsamic vinegar can replace Marsala wine.
- Herbs: If you’re out of fresh thyme, rosemary or sage can provide a similar earthy flavor.
Easy Instructions
You may think this chicken recipe looks complex, but it’s actually simple and requires just a few simple steps:
- Season chicken breasts generously on both sides with kosher salt and black pepper.
- Sear the chicken in a large skillet — it doesn’t have to be fully cooked, we’ll finish cooking it later.
- Cook the onions. Instead of a true caramelization process that takes a while (low and slow is key), we’re going to speed things up a little by cooking them covered in a pan. This takes 10-15 minutes. Once they’re tender, add sliced garlic, salt, and a bay leaf. Cook an additional 10-15 minutes.
- Make the sauce. Whisk in a tablespoon of flour, then pour in marsala wine and sherry vinegar. Next, add chicken stock, Worcestershire, and fresh thyme.
- Finish cooking the chicken. Return the chicken to the pan, cover with copious amounts of shredded Gruyère cheese, then bake in a preheated oven for 10-12 minutes. You can broil at the end for a minute or two to get a golden brown crust! Serve immediately with a pinch of flaky sea salt and crusty bread!
For another great chicken recipe inspired by my love of French bistros, try chicken fricassé with creamy white wine sauce next!
Ari’s Best Tips!
- Don’t rush the caramelization of the onions. The longer you cook them, the sweeter and richer they will become. And be sure to stir occasionally to prevent burning.
- For an even thicker sauce, add a bit more flour before adding the wine.
- For a perfect cheese crust, shred the Gruyere fresh from the block. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
- Broil with care: When broiling the cheese, keep a close eye on it to avoid burning. A quick broil adds a delicious crispy top but can go from golden to burnt in seconds.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the caramelized onions and sauce ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, sear the chicken, combine with the pre-made sauce, and bake as directed.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the chicken in an oven-safe dish and cover with foil. Warm in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave on medium power, but the oven method preserves the texture of the cheese better.
While this dish is best enjoyed fresh, you can freeze it. Allow the cooked chicken to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This dish is perfect for a cozy weeknight dinner or a special occasion. Serve with crusty bread to soak up the delicious sauce or over a bed of creamy mashed potatoes. Prefer crunch? A side of crispy roasted potatoes or a green salad complements the richness of the dish.
Here’s a few other easy side dish suggestions:
- Green Bean Salad with Potatoes
- Easy Arugula Salad
- Roasted Broccolini with Garlicky Breadcrumbs
- Crispy Roasted Brussels Sprouts
Looking to pair it with wine? Try a high acidity white wine, such as Chablis. If you prefer red wine, a medium body Pinot Noir is the way to go!
Seriously, what are you waiting for?! This is the chicken recipe of fall and I’ve got a feeling you will crave it again and again!
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Cheesy French Onion Chicken with Gruyère
Ingredients
- 4 boneless skinless chicken breasts
- 2 Tbsp olive oil
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp unsalted butter
- 2 Vidalia onions, peeled and thinly sliced into half moons
- 3 cloves garlic, thinly sliced
- 1 bay leaf
- 1 Tbsp all-purpose flour
- ¼ cup marsala wine
- ¼ cup sherry vinegar
- 1½ cups low-sodium chicken stock or beef broth
- 2 tsp Worcestershire sauce
- 2 tsp fresh thyme leaves, finely chopped, plus more for garnish
- 1-2 cups shredded Gruyere cheese (personal preference how much cheese you add!), or Emmental cheese
- Flaky sea salt, for serving
- Baguette or crusty bread, for serving
Instructions
- Prep the chicken. Preheat an oven to 375°F (190°C). Heat a large skillet over high heat. When very hot, add 2 Tbsp olive oil. Meanwhile, pat chicken breasts dry with paper towels, then season generously on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Cook the chicken. Add the chicken breasts to the pan, then cook undisturbed for 5-7 minutes. The chicken should release easily from the pan when you go to flip it over. Cook on the second side for an additional 4-5 minutes, then transfer to a large plate.
- Cook the onions. Reduce the heat to medium, then add 2 Tbsp unsalted butter to the pan. Add thinly sliced onions, stir well, then cover with a lid. Cook for 10-15 minutes, stirring occasionally, or until the onions have softened.
- Add garlic. Remove the lid, add thinly sliced garlic, ½ tsp Kosher salt, and 1 bay leaf. Cook for an additional 10-15 minutes, until the onions are caramelized.
- Make the sauce. Increase the heat to medium-high, add 1 Tbsp flour. Stir until well absorbed, about 1 minute, then deglaze with ¼ cup marsala wine and ¼ cup sherry vinegar. Use a spatula to scrape any browned bits off the bottom of the pan. Stir in 1½ cups chicken broth (or beef broth), 2 tsp Worcestershire sauce, and 2 tsp chopped thyme leaves. Bring to a boil.
- Return the chicken to the pan. Return the chicken to the pan, then sprinkle with 1-2 cups of shredded Gruyere cheese (depending on how much cheese you like). Transfer to the oven and cook for 10-12 minutes. The chicken is fully cooked when the internal temperature registers 165°F (74°C).
- Optional: Broil for 1-2 minutes. If you want the cheese to be golden brown and bubbly, simply pop the dish under a broiler set to high for 1-2 minutes.
- Garnish, then serve! Garnish with additional fresh thyme and a pinch of flaky sea salt. Serve immediately with crusty bread on the side!
Notes
- Nutrition facts do not include baguette.
- To make-ahead: You can prepare the caramelized onions and sauce ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, sear the chicken, combine with the pre-made sauce, and bake as directed.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the chicken in an oven-safe dish and cover with foil. Warm in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave on medium power, but the oven method preserves the texture of the cheese better.
- Freezing instructions: Allow the cooked chicken to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Photography by: Megan McKeehan
I love french onion soup and this recipes adds the protein/chicken. I used a few more onions and carmelized an additional 20 minutes , put the cheese on, covered it until the cheese melted. Loved it!
The more cheese, the better! Glad you enjoyed this one–those caramelized onions really make the dish! xo, Ari