Cheesy French Onion Chicken with Gruyère

5 from 1 review

Cheesy French Onion Chicken with Gruyère

If you're looking for a cozy, comforting, and hearty fall dinner, try my cheesy French onion chicken skillet, a one pan dish with lots of caramelized onions, tender baked chicken, and nutty Gruyère cheese. Enjoy alongside any type of potato, roasted vegetables, or salad. It's especially good with crusty baguette for mopping up the sauce. Easily gluten-free adaptable.

Prep15

Cook1

Total1 15

Course: Dinner

Cuisine: American, French

Keyword: chef-tested dinner, chicken breast recipe, elevated chicken dinner recipe, french onion, how to make french onion chicken

Servings: servings

Calories: 308kcal

Author: Ari Laing

Equipment

Large 10-12 inch skillet or braiser with a lid

Tongs

Large plate

Spatula

Whisk

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

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