This post may contain affiliate links.
French Onion Soup Chicken has all the complex flavors of french onion soup, but with tender, juicy chicken breasts. This is a wonderful comfort meal to enjoy. This recipe is a knockout with elevated flavors. You will love it.
Why Make French Onion Soup Chicken
This meal has deep, delicious flavors from balsamic vinegar and Worcestershire sauce. You will love the elevated dish.
- Easy. Just a few simple steps to make!
- Customize. the sides! Serve it over salad, or with veggies and potatoes.
- Meal Prep Friendly. This reheats great for the week. Also try my French Onion Pasta for another onion forward meal.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. Boneless, skinless chicken works best.
- Olive Oil. This is to cook the chicken and the onions.
- Onions. White onions, thinly sliced in even sizes.
- Garlic Cloves. For aromatics.
- Fresh Thyme. This adds a wonderful flavor.
- Salt, Pepper.
- Beef Broth. For a deep savory flavor. Chicken broth will also work great but beef broth offers a deeper flavor.
- Worcestershire Sauce. The perfect way to elevate the flavor to this dish.
- Balsamic Vinegar. Adds a touch of sweetness and depth to the onions.
- Cornstarch. This thickens the sauce. Arrowroot will also work well.
- Cheese. Use gruyere, swiss or mozzarella. Really any melty cheese works great.
Steps To Make This Recipe
- Step One. Preheat oven to 400°F.
- Step Two. Make the caramelized onions. (photo 1-2).
- Step Three. Cook the chicken breasts (about 5 -6 minutes each side) Remove from the pan (photo 3-4).
- Step Four. Return the onions to the pan and add the garlic. Cook for 1 minute until fragrant. Add the sauce into the pan, simmer.
- Step Five. In a small bowl, mix the cornstarch with 1 tbsp of liquid from the pan to form a slurry. Reduce the heat to low and stir the slurry into the sauce and cook for a couple of minutes until it thickens.
- Step Six. Return the chicken to the pan, spoon the sauce over the top, and sprinkle with Gruyère.
- Step Seven. Bake everything together for a few minutes. Serve with your favorite sides and enjoy!
What To Serve With French Onion Soup Chicken
This flavor dish is is great with a veggie side like Parmesan Crusted Potatoes or Charred Broccoli, Crispy Homemade Fries or Crispy Sweet Potatoes.
Additionally a Simple Green Salad or my Kale Crunch Salad would pair great!
Recipe Tips
- Caramelize the Onions Slowly for the Best Flavor.
Don’t rush the onions. Cook them slowly over medium to medium-low heat. If they start sticking, add a splash of water or broth to deglaze the pan. - Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- For a perfectly golden, crispy cheese topping, use the broiler for the last 1-2 minutes of baking. Keep an eye on it, as cheese can go from beautifully browned to burnt quickly.
- Before adding the cornstarch slurry, reduce the heat to low to prevent clumping. If the liquid is too hot, you’ll get a gloppy texture instead of a smooth sauce. Stir constantly as you pour it in so the sauce thickens evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Other Chicken Dinners TO Enjoy
French Onion Soup Chicken
French Onion Soup Chicken has all the complex flavors of French onion soup, but with tender, juicy chicken breasts.This is a wonderful comfort meal to enjoy.
Equipment
- oven safe skillet
Ingredients
- 3 Tbsp olive oil, separated
- 2 white onions, thinly sliced
- 2 large chicken breasts, sliced in half, or 4 cutlets
- 1 cup beef broth, low sodium
- 1 Tbsp Worcestershire sauce
- 1 Tbsp balsamic vinegar
- 1 tsp fresh thyme
- ½ tsp salt & pepper, more to taste
- ½ Tbsp cornstarch, or arrowroot
- ¾ cup gruyere, shredded , swiss or mozzarella will also work
Instructions
- Preheat oven to 400°F.
- Make the onions. Heat 2 tbsp olive oil in a pan over medium heat. Add the onions and cook for 20-25 minutes until soft, golden, and caramelized, stir them often throughout the process to ensure even cooking. Remove from the pan and set aside
- If using whole chicken breasts, slice them in half. Tenderize with a meat mallet and season with salt. Add the remaining 1 tbsp olive oil to the pan. Sear the chicken over medium-high heat until golden on both sides (about 5 -6 minutes each side) Remove from the pan.
- Return the onions to the pan and add the garlic. Cook for 1 minute until fragrant. Pour in the beef broth, then add the balsamic vinegar, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
- In a small bowl, mix the cornstarch with 1 tbsp of liquid from the pan to form a slurry. Reduce the heat to low and stir the slurry into the sauce and cook for a couple of minutes until it thickens.
- Return the chicken to the pan, spoon the sauce over the top, and sprinkle with Gruyère.
- Bake for 10 minutes, or until the cheese is golden and crispy. For extra crispiness, broil for 1-2 minutes at the end.
Notes
- Caramelize the Onions Slowly for the Best Flavor.
Don’t rush the onions. Cook them slowly over medium to medium-low heat. If they start sticking, add a splash of water or broth to deglaze the pan. - Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- For a perfectly golden, crispy cheese topping, use the broiler for the last 1-2 minutes of baking. Keep an eye on it, as cheese can go from beautifully browned to burnt quickly.
- Before adding the cornstarch slurry, reduce the heat to low to prevent clumping. If the liquid is too hot, you’ll get a gloppy texture instead of a smooth sauce. Stir constantly as you pour it in so the sauce thickens evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 371kcal | Carbohydrates: 8g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 767mg | Potassium: 680mg | Fiber: 1g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I hope you all love this recipe!