French Onion Chicken

French Onion Chicken
Since it has not really warmed up all that much here I am still in comfort food mode and my latest new recipe is this french onion braised chicken that I came across on The Kitchn. I am a huge fan of french onion soup, I mean what's not to love about slowly caramelized onions in a tasty broth that is covered in melted cheese! Although this recipe takes a bit of time it is pretty straight forward where you caramelize the onions in one pan, brown the chicken in another pan, make the broth, throw it all in a baking dish and bake/braise until the chicken is cooked before topping with the cheese and broiling until it melts. Overall this is one really tasty dish where the french onion soup and the cheese provides a ton of flavour and the chicken turns it from a side dish into a main course that is sure to impress both your family and guests!

French Onion Chicken

French Onion Chicken
That chicken is looking a little bit exposed! Ah, there we go, some nice melted cheese!

French Onion Chicken

French Onion Chicken
French Onion Chicken

French Onion Chicken

Prep Time: 15 minutes Cook Time: 1 hour 35 minutes Total Time: 1 hour 50 minutes Servings: 4

Moist and tender chicken braised in a french onion soup like sauce and topped with plenty of melted cheese.

  • 3 tablespoons butter
  • 2 pounds onions, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour
  • 2 cups beef broth or chicken broth
  • 1 tablespoon olive oil
  • 1 pound chicken breasts or thighs (optionally boneless and skinless)
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 cup gruyere, grated
  1. Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.
  2. Add the garlic, thyme and flour and cook for another minute while stirring.
  3. Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
  4. Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.
  5. Add the remaining cup of broth to the pan, deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.
  6. Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes.
  7. Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 6 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Nutrition Facts: Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g
Nutrition by: Nutritional facts powered by Edamam


We Are Not Martha said...

What an awesome idea! I love French onion soup, but this is even better :)


Jenny said...

Love this awesome dinner recipe Kevin! These flavors!!

marla {Family Fresh Cooking} said...

I love how creative you got with french onion soup! This chicken recipe is certainly worth the extra cook time!

Heather Christo said...

um, wow. looks soooooooo good!

Anna @ Crunchy Creamy Sweet said...

Love everything about this dish! So gorgeous!

Julie @ Table for Two said...

This is definitely total comfort food!!

Sylvia Brown said...

This looks so delicious!! You have so many awesome recipes!

Pam said...

Oh my! This combines two of my favorites - French onion soup & chicken thighs. It looks AMAZING Kevin. Bookmarked.

Cheyanne said...

This looks seriously delicious! Love the spin on French Onion Soup! Pinning this one, for sure. Thanks for sharing!

rancholyn said...

My husband loves french onion soup can't wait to try this...even though our temps are in the 90's....:)

Gaby @ What's Gaby Cooking said...

This looks fantastic! What a great idea!

Jasline @ Foodie Baker said...

This sounds like a really delicious combination!

Uneku said...

Your pictures are gorgeous and my tastebuds are on fire

The Underground Restaurant Chef said...

I love this recipe! It really combines the yummy flavor profile of FOS with a chicken pan roast. Definitely gonna try this one. Thanks!

Anonymous said...

Kevin, this is a delicious recipe, as are all of yours that Ive tried.
Maybe two dozen. So, my point is, I misread the title. Thought
we were making french onion soup with braised chicken thighs.
It was very good, but where was the soup? How would you adjust
this recipe to also include enough broth/soup to feed four?
You site rocks, and I'm a 70 year old geezer who loves to cook.

Anonymous said...

what does deglaze the pan mean??

Anonymous said...


I made this last night. It was brilliant. A true winner!

Recipes Learn said...

nice blog

Lokness @ The Missing Lokness said...

What a great idea! My husband and I adore French onion soup. I gotta try this!

BlackPrincess0524 said...

I can't wait to try this in a couple of days, what do pair it with rice or mash potatoes???

Kevin Lynch said...

BlackPrincess0524: Serving this on mashed potatoes is great and rice would also be wonderful!

Jake said...

I made this and doubled the garlic because I love garlic. I served over Arborio rice and melted real provolone on the thighs. Delicious!!

Kevin Lynch said...

Jake: I'm glad you liked it!

x0pa said...

This was delicious I made it with rice I would try this again

David35445 said...

Yup, doing it with a rice side. Mind you, using leg quarters does take a bit longer. Damn, the whole house smells like a French restaurant.

Unknown said...

I've made this recipe twice now Kevin, and it gets all the compliments.

K from Antarctica

Christine Fliger said...

My oven is on the there any way to just do this recipe stove top?

Kevin Lynch said...

K: I'm glad you like it!

Christine Fliger: Yes, you can cook it on the stove top! In step 6, bring to a boil, reduce the heat to get a nice gentle simmer, cover and cook for 20 minutes.

Christine Fliger said...

Thank you!!

dawn rowe said...

Kevin... Brilliant ... Simply Brilliant. Keep the recipes coming.....

KatyaCookie said...

Why am I thinking I'd like to add a little dry sherry to this to make it real "Onionsoupy", or does the vinegar serve that purpose? Can't wait to make this !!!

geekeroid said...

Great recipe. Loved it! I made it with 4 boneless, skinless chicken thighs for my wife and I, but had sauce leftover. You could easily do 8 thighs and have someone over. I served it with Broccoli, Rice and Toasted French Bread.

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