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cheesy french onion chicken with rice
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French Onion Chicken

Try this one pan French onion chicken! A comforting, one pan chicken dinner with a fun twist! Juicy, pan-seared chicken thighs simmered in a rich beef broth with slowly caramelized sweet onions, topped with melty gruyere cheese.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 426kcal
Author: Tania

Equipment

  • Oven-safe 12-inch skillet

Ingredients

For the onions

  • 3 medium yellow onions sliced
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper

For the rest of the dish

  • 6 medium boneless chicken thighs
  • Olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 3 cloves minced garlic
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoon all-purpose flour
  • 1 ⅓ cups beef broth plus more as needed
  • 1 cup freshly shredded gruyere cheese

Instructions

  • Caramelize onions: Heat a large skillet over medium heat with 1 tablespoon butter. Add the sliced onions for an initial 10 minutes. Then, reduce heat to medium-low and continue cooking for another 30 minutes, stirring occasionally until they are caramelized, golden brown and jammy. When almost done, stir in add 2 tablespoons butter, Worcestershire sauce, salt and pepper to taste. Cook for another 5 minutes, transfer the onions to a plate and set aside.
  • Meanwhile, season the chicken thighs with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ¾ teaspoon), and ground black pepper. Let them absorb the flavors while the onions are cooking.
  • Sear chicken: If needed, wipe off any burnt spots from the skillet. Over medium heat, heat more oil and sear the chicken for about 6 minutes per side or until fully cooked through in the center. Remove from the skillet.
  • Make the french onion sauce: In the same pan (do not wipe clean), melt 1 tablespoon of butter and sauté minced garlic and thyme for 1 minute until fragrant. Return the caramelized onions and sprinkle the flour, stirring to coat. Gradually, add the beef broth to dissolve and scrape the browned bits to deglaze. Simmer until slightly thickened, stirring as needed. Tip: use a wooden spoon to avoid scratches.
  • Return chicken and melt cheese: Nestle in the cooked chicken thighs into the onion sauce and spoon some over the top. Top with shredded gruyere cheese generously. Broil in the oven for 2-3 minutes or until melted and bubbly.
  • Serve immediately over rice, mashed potatoes, or your favorite sides

Notes

  • Optional: Deglaze the skillet with a splash of dry sherry or white wine before adding the broth.
  • How long to caramelize onions: Plan for 40 to 45 minutes. Do not rush or turn up the heat, or they will turn bitter instead of sweet and jammy.
  • Slice the onions uniformly. I do about ⅓-inch thin slices.
  • Shred the fresh from the block. Pre-bagged cheese contains anti-caking starches that cause a gritty texture and prevent a smooth melt.
  • Don't overcrowd the pan: Leave space between the chicken thighs when searing. Overcrowding traps steam and prevents a golden, crispy crust.
  • Deglaze for flavor! The browned bits left from searing the chicken packs great flavor. Using a wooden spatula, deglaze with broth to release.
  • Use an oven-safe skillet like cast iron. If you don't have one, transfer everything to a baking dish before broiling the cheese.
  • Make ahead onions: Caramelize the onions 3 to 5 days early and store in the fridge. You can also make the entire pan sauce ahead. Add a splash of broth when reheating to loosen it.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet over medium-low heat.
  • Freezing: Freeze caramelized onions alone for up to 3 months. Thaw overnight. If freezing the entire dish, omit the cheese and add it fresh right before broiling.
 
Substitutions and Variations
  • Protein: Swap chicken thighs for chicken breasts or cutlets (adjust cooking times accordingly).
  • Cheese: Substitute Gruyère with Swiss, provolone, or low-moisture shredded mozzarella.
  • Broth: Use rich chicken bone broth instead of beef broth, or boost flavor with Better Than Bouillon beef base.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 426kcal | Carbohydrates: 11g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 596mg | Potassium: 542mg | Fiber: 2g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 7mg | Calcium: 318mg | Iron: 2mg