Description
This French Onion Chicken recipe features tender chicken cutlets topped with rich caramelized onions and melted Gruyère cheese, delivering the classic flavors of French onion soup in a satisfying main dish. The chicken is lightly dredged in seasoned flour and pan-seared before being finished with a savory onion topping and cheese, perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken cutlets (16 to 20 ounces total)
- 1 teaspoon unsalted butter
- 1 teaspoon unsalted butter
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- Black pepper, to taste
- ½ cup all-purpose flour, or gluten-free flour mix
Onions and Sauce
- 2 teaspoons olive oil
- 2 medium yellow onions, thinly sliced
- ¼ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ cup chicken broth
- 1 tablespoon flour mixture (from the seasoned flour)
Topping
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
Instructions
- Caramelize Onions: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the sliced onions and ¼ teaspoon salt. Increase the heat to medium-high and cook, stirring frequently, until the onions begin to brown around the edges.
- Simmer Onions: Reduce heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue cooking, stirring occasionally, for 25 minutes until onions are very tender. Add 1 to 2 tablespoons water to deglaze the pan. Remove onions and set aside; wipe out the skillet.
- Tenderize Chicken: If chicken cutlets are uneven in thickness, place between plastic wrap and pound to thin them evenly but keep them intact. Season both sides with 1 teaspoon salt and black pepper.
- Prepare Flour Mixture: In a shallow bowl, whisk together the flour, a pinch of salt, and paprika for seasoning.
- Sear Chicken: Heat 1 teaspoon butter in the cleaned skillet over medium heat. Dredge two chicken cutlets in the seasoned flour, shaking off excess, and place side by side in the pan. Cook for 3 minutes until lightly browned, then flip and cook 3 more minutes. Remove and keep warm. Repeat with remaining chicken and butter.
- Make Sauce: Whisk the chicken broth with 1 tablespoon of the flour mixture. Pour into the skillet and cook on low heat for 1 minute, whisking constantly until the sauce thickens. Discard any remaining flour mixture.
- Assemble and Melt Cheese: Return the chicken to the skillet, evenly top with caramelized onions and grated Gruyère cheese. Cover and cook on low for 3 to 5 minutes until the cheese is melted and bubbly. Serve immediately.
Notes
- Only about 1 tablespoon of the flour mixture is used for the sauce; the rest is for dredging the chicken.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To keep chicken moist, do not overcook during searing; the cheese melting step finishes cooking.
- If fresh thyme is available, use 1 teaspoon instead of dried for brighter flavor.
- Deglazing with water while cooking onions helps to prevent burning and builds deeper flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
