This French Onion Chicken is easy to prepare and tastes delicious! The chicken is smothered in a rich French Onion sauce topped with melted cheese.
Y’all this recipe is the bomb! The flavor, the gooey melted cheese… *chefs kiss*. The chicken does take a bit longer to prepare but… it’s totally worth it in the end.
WHY YOU’LL LOVE THIS RECIPE
- If you’re tired of the same old chicken recipes and looking for new ideas then you will love this recipe!
- If you love French Onion Soup then this recipe is for you.
- Family-friendly weeknight meal, even the kids will love it!
- Makes great leftovers.
- I prefer to use provolone in this recipe, but Mozzarella, Swiss, or Gruyere make great cheese toppings. However, I originally tested this recipe with Gruyere and I was not a fan. Gruyere has a stronger unique taste that I disliked.
- Chicken broth can be used instead of white wine if you prefer not to use wine.
- You don’t have to fully caramelize the onions, they keep cooking throughout the rest of the cooking process. You actually want them soft and golden brown, not deep brown like traditional caramelized onions.
HOW DO I STORE THIS RECIPE?
This French Onion Chicken can be stored in an airtight container in the fridge for about 3ish days.
More Chicken Recipes!
- Creamy Boursin Chicken
- Food Court Bourbon Chicken
- Sofrito Chicken
- Mango Chili Chicken
- Sweet Chili Chicken
- Herb Roasted Chicken
- Easy Teriyaki Chicken
Questions about this French Onion Chicken? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
French Onion Chicken
- 6-7 Boneless Skinless Chicken Thighs
- 1½ Teaspoons Minced Garlic (about 3 cloves)
- 1 Teaspoon Freshly Chopped Thyme
- 1 Cup Sliced Yellow Onion (½ of a medium to large sized onion)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Italian Seasoning
- Kosher Salt and Black Pepper, as needed
- 2 Tablespoons Canola Oil + more to coat the chicken
- 2 Tablespoons Unsalted Butter
- 1½ Cup Low Sodium Chicken Broth
- ½ Cup Heavy Cream
- 6-8 Slices Provolone Cheese
- 2 Tablespoons Dry White Wine
- Generously coat the chicken with canola oil then season with garlic powder, onion powder, smoked paprika, kosher salt and pepper and set it aside.
- In a large skillet over medium heat, add about 1 tablespoon of canola oil and 1 tablespoon butter.
- Add onions to the skillet with the fresh thyme and cook until the onions start to caramelize and become translucent, stirring every few minutes. Then add in the Italian seasoning and fresh chopped garlic and continue stirring. Be careful not to burn the garlic.
- After about 15- 20 minutes of cooking the onions will start to brown. Remove the onion mixture from the skillet and set aside.
- Over medium heat in the same skillet add the seasoned coated chicken thighs and sear for about 3-4 minutes on both sides until browned. Remove the chicken from the pan and set aside, keep warm.
- In the same pan still on medium heat, deglaze the pan with wine and stir so that the brown bits are scraped off the bottom of the pan for flavor.
- Add your onion mixture back to the pan as well as your chicken broth and continue stirring to reduce down a bit.
- Add in your heavy cream and mix well until your sauce begins to slightly thicken.
- Add your chicken back to the pan and top with slices of provolone cheese. Cover and let simmer until the cheese is nice and melted. Then you can either broil in the oven on high for about 1-2 minutes (watch the chicken or it will burn) or you can place the chicken in the oven on 450F for a couple of minutes if you prefer. Enjoy!