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Made all in one skillet, this French Onion Chicken Recipe is not only simple to make, but probably my favorite dish in quite some time! If you love French Onion Soup, you will love this recipe. All of the amazing flavors you know and love including caramelized onions in beef broth and melted provolone cheese ready in about 30 minutes. I served mine with roasted asparagus seasoned simply with salt, pepper and a squeeze of lemon.
How to make French Onion Chicken
Before we begin, get your beef broth ready. I am loving this Better Than Bouillon Roasted Beef Base. I made about 2 cups of broth total.
You’ll use the broth a couple of times in this recipe. First in the process of caramelizing the onions, then reserving the rest for making the cornstarch slurry and ultimately, the final sauce.
How to prepare the onions
Thinly slice the your onions and place in a non stick skillet with a bit of butter and a few tablespoons of beef broth. I continue to add a few tablespoons of broth as the onions begin to absorb it. Adding too much broth too fast will prevent them from caramelizing.
Keep cooking, stirring occasionally, until golden and sweet. Reserve 1/2 cup of broth for the sauce. Remove to a bowl and set aside.
How to prepare the chicken
To make the chicken, you’ll want to slice each breast horizontally and then place them between two pieces of plastic wrap. Using a rolling pin or meat tenderizer, pound them just a bit so they are all an even thickness. This way, they will cook at the same speed.
Drizzle with oil and season with salt and pepper. Add to a non stick skillet and cook for 5 to 7 minutes on each size or until golden brown and a thermometer inserted reads 165 degrees. Remove to a plate.
How to prepare the sauce
Add cornstarch to the reserved 1/2 cup of broth, whisking until smooth.
Raise the heat to medium high. Add the onions back to the pan and the cornstarch and broth mixture to the caramelized onions. This will create a sauce that will thicken in just a minute or two.
Now, add back the chicken. It’s already cooked so we just need one final step.
Cheese! Add one slice of provolone to each chicken breast, turn off the heat and cover until the cheese has melted.
Serve, topped with some of the onions (and broth) and a veggie – like asparagus. I just roasted them with oil, salt, pepper and a squeeze of lemon just prior to serving.
Finally, sprinkle with chopped parsley and a sprig for garnish, if desired.
Just look at those juicy onions! Yum. This one was such a winner for me.
Did you make my French Onion Chicken Recipe? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations!
French Onion Chicken Recipe
- Non-Stick Skillet
FOR THE ONIONS:
- 1 tbsp Butter
- 1 medium Onions thinly sliced
- 1 1/2 c Beef Broth Add only as needed to keep the onions moist. Too much liquid will keep them from browning.
FOR THE CHICKEN:
- 1 medium Chicken Breast (if your chicken breast contains rib meat, you'll get 3 portions as I did here today)
- 1 tsp Oil
- Salt to taste
FOR THE SAUCE & SERVING:
- 1/2 c Beef Broth
- 1 tbsp Cornstarch whisk into broth before adding to pan
- 2-3 slices Provolone Cheese
- Italian Flat Leaf Parsley chopped, plus a sprig for garnish
- 1 bunch Roasted Asparagus trimmed
- drizzle Oil
- Salt & Pepper to taste
- Lemon Juice just before serving
- Have two cups of broth handy. I use a base, such as Better Than Bouillon but any beef broth will do. We'll be using this throughout the cooking process.
- Add butter and onions to a non stick skillet along with a few tablespoons of the broth over medium heat. Cook slowly, for about 30 minutes, adding more broth as needed. I used about 1 1/2 cups before mine were done, adding just a few tablespoons at a time to keep the pan from drying up. The onions should be golden and sweet. Remove to a bowl and set aside.
- Slice a chicken breast in half to make two pieces. If your chicken breast is sold with rib meat, you can cut it to make three portions. Place between two pieces of plastic wrap and pound just so they are all even. Not too thin.
- Remove the plastic wrap, drizzle a bit of oil and season with salt and pepper.
- Raise the heat to medium high and brown the breasts about 5-7 minutes per side or until golden and a thermometer reads 165 degrees. Remove from pan and set aside. Wipe the pan with paper towels.
- Add the onions back to the pan with the remaining 1/2 cup of broth mixed with the cornstarch. Be sure to combine the cornstarch and broth before adding or it will clump.
- Stir until thickened, which should happen quickly. Add the chicken back to the pan and top with provolone. Cover just until melted.
- Serve each with some of the caramelized onions and juices. Sprinkle with fresh parsley and serve with a side of roasted asparagus and a squeeze of lemon, if desired.