Description
This French Onion Soup Chicken Skillet combines the rich, caramelized flavors of traditional French onion soup with tender, juicy chicken breasts. Searing the chicken creates a flavorful crust, while slowly caramelizing onions forms a savory base for the broth. Topped with melted Swiss or Gruyère cheese and broiled to perfection, this one-pan dish delivers comfort and elegance in just 40 minutes.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1 tablespoon avocado or olive oil
Onion and Sauce
- 1 tablespoon butter or avocado oil
- 3 medium yellow onions, thinly sliced
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt + more to taste
- 3/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons cornstarch or arrowroot powder
- 1 tablespoon water
Topping
- 1 cup shredded Swiss or mozzarella cheese (or Gruyère for a more traditional flavor)
Instructions
- Prepare Chicken: Butterfly each chicken breast by slicing it in half horizontally to reduce thickness by half. Season both sides with salt and pepper evenly.
- Sear Chicken: Heat oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. They do not need to be cooked all the way through at this stage. Remove chicken from skillet and set aside.
- Caramelize Onions: Reduce heat to medium and add butter or oil to the same skillet. Add the thinly sliced onions and cook, stirring frequently, for 15-20 minutes until the onions become soft, golden, and caramelized. Add a splash of broth or water if the pan becomes too dry during this process.
- Add Aromatics and Broth: Stir in minced garlic, kosher salt, dried thyme, black pepper, and balsamic vinegar. Cook for 1-2 minutes while scraping up any browned bits stuck to the pan’s bottom. Pour in the beef broth and bring the mixture to a simmer.
- Thicken Sauce and Cook Chicken: In a small bowl, mix cornstarch or arrowroot powder with cold water to create a slurry. Slowly stir this into the skillet. Return chicken breasts to the skillet. Simmer gently until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Broil Cheese Topping: Preheat the oven’s broiler. Sprinkle shredded cheese evenly over the chicken and onion mixture in the skillet. Place the skillet under the broiler for 2-3 minutes until the cheese melts and turns golden brown. If your skillet is not oven-safe, cover the pan with a lid to allow the cheese to melt for 2-3 minutes instead.
- Serve: Remove from oven and serve immediately while hot and cheesy.
Notes
- You can use chicken thighs instead of breasts if preferred; cooking time may vary slightly.
- Add a splash of water or broth as needed while caramelizing onions to prevent burning.
- Gruyère cheese provides a more authentic French onion soup flavor but Swiss or mozzarella work well as milder alternatives.
- Ensure the skillet is oven-safe before broiling or alternatively cover with a lid to melt the cheese.
- Adjust salt to taste since beef broth can vary in sodium levels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-American
