French Onion Chicken Skillet
French onion chicken skillet combines seared chicken breasts with deeply caramelized onions, a savory white-wine sauce, and melted Gruyère. This one-pan dinner is ready in 1 hour and serves four.
Ingredients
- 1 kg chicken breasts 4 units
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions thinly sliced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 120 ml dry white wine
- 240 ml low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 150 g Gruyère cheese shredded
- Fresh parsley chopped, for garnish (optional)
Instructions
- Pat 1 kg chicken breasts dry. Season both sides with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 4–5 minutes per side, until golden. Transfer it to a plate.
- Add 2 tablespoons unsalted butter and 3 large yellow onions, thinly sliced, to the skillet. Cook over medium-low heat for 20–25 minutes, stirring occasionally, until deeply caramelized. Lower the heat if the onions brown too quickly.
- Add 2 garlic cloves, minced, and 1 teaspoon fresh thyme or ½ teaspoon dried thyme. Cook for 1 minute, stirring frequently, until fragrant.
- Pour in 120 ml dry white wine. Scrape the browned bits from the bottom of the skillet and simmer for 2–3 minutes.
- Stir in 240 ml low-sodium chicken broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon balsamic vinegar. Bring the French onion sauce to a gentle simmer and cook for 5 minutes.
- Return the chicken to the skillet and spoon the onions over it. Simmer gently for 8–10 minutes, until the thickest part of each breast reaches 74 °C.
- Preheat the broiler. Sprinkle 150 g Gruyère cheese evenly over the chicken. Broil for 1–2 minutes, until the cheese is melted and bubbling.
- Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Notes
Match the chicken size: Four whole breasts weighing 1 kg can vary in thickness. Use the 165°F (74°C) internal-temperature cue rather than relying only on time.
Control the onion heat: Keep the skillet over medium-low heat so the onions caramelize deeply without scorching or becoming bitter.
Maintain a gentle simmer: Avoid boiling the sauce hard after returning the chicken. The liquid could reduce before the breasts finish cooking.
Watch the broiler closely: Gruyère melts quickly and can become oily if left under the broiler too long.
Nutrition
Calories: 658kcal | Carbohydrates: 11g | Protein: 67g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 1219mg | Potassium: 1199mg | Fiber: 2g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 11mg | Calcium: 428mg | Iron: 2mg
