This French Onion Soup Chicken is everything you love about the classic soup, made into comforting skillet dinner. The chicken simmers in a rich onion gravy that feels slow-cooked without the actual wait. Melted cheese pulls it all together and gives it that cozy, restaurant-style finish.
This French Onion Soup Chicken takes everything comforting about the classic bistro soup and transforms it into a hearty, one-skillet dinner. Juicy chicken breasts simmer in a deeply savory onion gravy that tastes like it’s been cooking all day, yet comes together easily on a busy weeknight. Finished with melted, bubbly cheese, this dish feels indulgent and cozy without being complicated—perfect for when you want something a little special but still practical.
Why You’ll Love This Recipe
- Big, slow-cooked flavor in under an hour
- Made in one skillet for easy cleanup
- Comfort-food vibes with simple, everyday ingredients
- Feels elegant enough for guests but easy enough for weeknights
How to make French onion soup chicken:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 tablespoons salted butter
- 2 pounds chicken breast, cut in half lengthwise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ cups beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, chopped
- 8 ounces Gruyère cheese, grated
Directions
- Caramelize the Onions
Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized, about 25–35 minutes. Transfer to a plate and set aside. - Season the Chicken
Season both sides of the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper. - Sear the Chicken
Add butter to the same skillet. Once melted, add the chicken and cook until golden brown on both sides, about 3–4 minutes per side. Transfer to a plate. - Build the Sauce
Deglaze the skillet with beef broth, scraping up any browned bits. Stir in the balsamic vinegar, Worcestershire sauce, and fresh thyme. - Finish the Dish Top the chicken with Gruyère cheese. Cover the pan and cook until the cheese melts.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Microwave in 45–60 second intervals until heated through, or reheat gently on the stovetop.
Freezing Instructions
- Allow the dish to cool completely before transferring to a freezer-safe container.
- Freeze for up to 2 months. For best results, freeze without the cheese.
- Thaw overnight in the refrigerator, reheat, then add cheese before serving.
Helpful Tips for Success
- Take your time with the onions. Let them cook low and slow until deeply golden—this builds the rich, sweet base that makes the sauce shine.
- Use good broth. A quality beef or chicken broth adds depth and enhances that classic French onion flavor.
- Don’t skip the cheese. Gruyère is traditional, but Swiss, provolone, or mozzarella work beautifully if that’s what you have.
- Finish gently. Once the chicken goes back into the skillet, let it simmer just until cooked through to keep it tender and juicy.
What should I serve with my French Onion Soup Chicken?
Serving Suggestions
- Spoon the chicken and gravy over mashed potatoes, buttered egg noodles, or rice to soak up every bit of sauce.
- Serve with crusty bread or a warm baguette for dipping, just like classic French onion soup.
- Add a simple green salad or roasted vegetables to balance the richness.
- For a cozy, restaurant-style touch, finish with a sprinkle of fresh thyme or parsley before serving.
More delicious chicken recipes:
- Chicken Souvlaki with Tzatziki Sauce
- Lemony Whole Roasted Chicken
- Mediterranean Chicken Meatballs
- Cambodian Lemongrass Meatballs with Coconut Jasmine Rice
- Hawaiian Plate Lunch
Servings: 4
Calories: 645kcal
Equipment
- Large skillet with lid
- Plate
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 2 large onions thinly sliced
- 2 tablespoons salted butter
- 2 pounds chicken breast cut in half lengthwise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cup beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves chopped
- 8 oz Gruyère cheese grated
Instructions
- Heat your oil in a large skillet over medium heat. Add your onions to the pan, stirring occasionally, until they have caramelized, about 25 to 35 minutes. Transfer the onions to a plate and set aside.
- Season the chicken breast with garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the chicken and butter to the skillet and cook until both sides turn golden brown, about 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
- Deglaze the skillet with beef broth. Add the balsamic vinegar, Worcestershire sauce, thyme, caramelized onions, and chicken to the pan. Top the chicken with Gruyère cheese. Cover the pan and cook until the cheese melts.
Notes
French Onion Soup Chicken should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, microwave for 45-60 seconds at a time until thoroughly reheated. To freeze, once it is completely cooled, place it in an airtight freezer-safe container and freeze for up to 2 months. It is recommended to freeze without the cheese. Defrost in the refrigerator overnight before reheating.
Nutrition
Calories: 645kcal | Carbohydrates: 8g | Protein: 67g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 223mg | Sodium: 1653mg | Potassium: 1062mg | Fiber: 1g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 8mg | Calcium: 622mg | Iron: 2mg
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