Description
French Onion Chicken is an indulgent and flavorful main course featuring pan-fried chicken breasts topped with a rich, caramelized onion sauce enhanced by white wine, fresh herbs, and melted Gruyere and Parmesan cheeses. This dish is perfect for an impressive dinner that's comforting and elegant.
Ingredients
Scale
For the Onion Sauce
- 2 large yellow onions (1 1/3 lbs), halved then thinly sliced 1/6 inch
- 3 Tbsp butter
- Salt and black pepper to taste
- 1 1/2 tsp minced garlic
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 2 cups low-sodium chicken broth
- 1 1/2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth
For the Chicken
- 4 (6 oz) chicken breasts, flattened with a meat mallet to even thickness
- 1/3 cup flour
- 1 Tbsp olive oil
- Salt and black pepper to season
- 3/4 cup (3 oz) shredded Gruyere cheese
- 1/4 cup (0.5 oz) finely shredded Parmesan cheese
Instructions
- Caramelize the Onions: In a heavy bottom 4-quart saucepan, melt butter over medium heat. Add the sliced onions and two pinches of salt, sautéing for 10 minutes while tossing occasionally.
- Continue Cooking Onions: Reduce heat to medium-low and cook until onions break down and caramelize, stirring every 2 to 3 minutes to prevent burning, for about 30 minutes total.
- Add Aromatics: Stir in minced garlic, rosemary, and thyme; cook for an additional 1 minute to release their flavors.
- Deglaze and Simmer: Pour in white wine and chicken broth, scraping up browned bits from the pan bottom. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 15 minutes until liquid reduces and the alcohol scent dissipates, stirring occasionally.
- Prepare Chicken for Cooking: While the onion mixture simmers, heat olive oil in a 12-inch skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Dredge one piece at a time in flour, coating both sides and shaking off excess.
- Cook the Chicken: Transfer chicken to the skillet and cook until golden brown on each side and internal temperature reaches 160 degrees Fahrenheit, approximately 5 to 6 minutes per side.
- Thicken the Sauce: Whisk the cornstarch mixture into the reduced onion sauce and cook for 30 seconds while whisking to thicken. Adjust salt and pepper to taste.
- Combine Chicken and Sauce: Pour the onion sauce mixture around the chicken in the skillet.
- Broil with Cheese: Move the oven rack near the upper third of the oven and preheat the broiler. Cover each chicken breast with Gruyere and Parmesan cheese, then broil until melted and bubbly, about 1 minute. Monitor closely to avoid burning.
- Serve: Spoon some of the onion mixture over the chicken breasts when serving to enhance the flavor.
Notes
- Flattening the chicken breasts ensures even cooking and juicier results.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Cooking the onions low and slow is key to developing their deep, sweet flavor.
- Keep a close eye during broiling to prevent the cheese from burning.
- Substitute Gruyere with Swiss cheese if unavailable, though Gruyere is preferred for its nutty flavor.
- Allowing the sauce to reduce concentrates its flavor and removes alcohol from the wine.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
