French Onion Soup Chicken

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.

Course Dinner, Main Course

Cuisine American, French inspired

Diet Gluten Free

Keyword chicken, French onion chicken, french onion soup chicken, skillet chicken recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings

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