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Delicious French onion chicken made in the skillet
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Skillet French Onion Chicken

Rich broth, sweet caramelized onions, bubbly melted cheese make French onion soup a comforting classic.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Chicken, Main Dish
Cuisine: French
Keyword: skillet french onion chicken, skillet french onion chicken recipe
Servings: 4 people
Calories: 610kcal
Author: Rachael



  • 3 cups thinly sliced yellow onion approximately 2 medium onions
  • 3 tablespoons butter
  • 2-3 Tbs beef broth


  • 1 tablespoon butter
  • 4 boneless skinless chicken breasts pounded to even thickness (approximately 2 lbs of chicken)
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage


  • 2 Tbs butter
  • 1 1/2 cup beef broth
  • 2 tablespoons flour
  • 1/3 cup white wine optional
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce

The Rest

  • 1 ½ cups gruyere cheese
  • fresh thyme or parsley and black pepper for garnish



  • In a large oven-safe skillet over medium heat, melt 3 Tablespoons butter. Add onions and cook, stirring occasionally, for about 20-25 minutes.
  • Add 2 Tablespoons beef broth at 20 minutes, or when needed if onions are sticking, and continue cooking onions down until browned and extremely tender, another 10-15 minutes.
  • Remove onions from the skillet, and set aside. But do not clean out the pan.


  • While onions cook: mix salt and pepper, rosemary, sage, and thyme together in a small bowl. Then prepare your chicken by patting it dry, and seasoning it with the salt and pepper herb mixture.
  • Once onions have cooked and are removed from the skillet, add a Tablespoon of butter to the skillet, and increase heat to medium high. Cook chicken for 4-5 minutes per side until browned on both sides, but not necessarily cooked through.
  • Transfer chicken to a plate and cover to keep warm.
  • Preheat oven to 400 degrees F.


  • Add a little beef broth or the white wine to the skillet to deglaze it, using a wooden spoon to scrape the brown bits off.
  • Return the onions to the skillet.
  • Sprinkle flour over the onions and cook while continuously stirring for 1 minute over medium-high heat.
  • Add remaining beef broth, balsamic vinegar, dijon mustard, and worcestershire sauce to the skillet and continue to cook, stirring continuously, until mixture comes to a boil.
  • Taste and season with salt and pepper as needed.

Finish the dish

  • Return chicken to skillet and spoon a little sauce over each piece of chicken.
  • Top each pieces of chicken with 1/4 of the gruyere cheese.
  • Transfer skillet to your preheated oven and cook for 10 minutes, until chicken is cooked through (internal temp of 165 degrees) and cheese is melted.
  • Spoon onions and sauce over the top of the chicken, garnish with thyme or parsley and black pepper, and serve immediately.


Calories: 610kcal | Carbohydrates: 16g | Protein: 42g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 172mg | Sodium: 1498mg | Potassium: 718mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 10.2mg | Calcium: 546mg | Iron: 1.4mg