French Onion Soup Chicken

5 from 3 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

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
2 cloves garlic, minced
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