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I’ve shared before that I am not crazy about chicken. So I have been trying different recipes to make myself LOVE it and this French onion soup inspired chicken recipe received the Nadia stamp of approval! It was AMAZING! This French Onion Chicken Skillet is so warm and yummy, it really is the perfect recipe for fall!
Why You’ll Love French Onion Chicken Skillet
If you love French Onion Soup, you are going to fall in love with this French Onion Chicken Skillet! You have the deep and savory flavors of the broth mixed with the slightly sweet and earthy onions that have been caramelized to perfection and then the chicken itself just soaks up those glorious flavors and adds an extra something you didn’t know you needed. And then you top it with ooey-gooey melted cheese, does it get any better than that?
How To Prepare French Onion Chicken Skillet
Onion Mixture
🧅 Preheat a pan. When it is ready, add a tablespoon of olive oil. Add the onions and shallots to the pan. Caramelize them, which will take about 20-25 min at medium heat, mixing often. Add 1 tablespoon of butter, allspice, nutmeg, crushed red peppers, thyme and a pinch of salt. Cook together for another 10 minutes.
🫗Add 1/2 cup of the bone broth, balsamic and soy sauce. Let this reduce almost fully absorbed. It’ll be about 10-15 more minutes.
Chicken
🍗 Slice the chicken breast in half. Put plastic wrap on to reduce splash damage and then pound the chicken until desired level of thickness.
🖌️ Brush a thin layer on mayo on both sides of the chicken.
🧀 Mix the flour with parm, add salt and pepper and then coat the chicken well on both sides.
🔥 Preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high. Fry the chicken breasts until golden on both sides, about 2-3 min per side. Remove the chicken from the pan and let rest on paper towels.
Sauce
🧄 Add garlic to the pan you just used for the chicken. Deglaze with the wine. Once it’s reduced by half, add in the onion mixture and remaining 1 1/2 cups of bone broth. Cook on medium heat for about 5-7 minutes, until it is reduced by about 1/4. Season to taste.
🧈 Add the chicken back to the sauce and let it cook together 2-3 minutes. Remove the chicken from the pan to begin plating. Add the remaining 3 tablespoons butter to the sauce and emulsify. Add the sauce on top of the chicken and then the grated gruyere.
🔥 I melt the cheese by briefly putting it in a preheated oven on a cookie sheet or by using a torch.
🍽️ Top it with more parm, and chives. And that is it, subscribe for more!
Substitutions for French Onion Chicken Skillet
- While the bone broth really gives this recipe the added pop, you can use vegetable or chicken broth instead.
- You can make it non-alcoholic by just omitting the wine.
- If you don’t have all-spice then use a pinch of cinnamon and clove for a similar flavor profile.
🔥Chef Nadia’s Tip🔥
Do not rush the caramelization process! If you do, you are not properly caramelizing the onions and the wait is worth it, trust me!
Recipes that Pair Well
Sides
Pomme Puree Recipe
Appetizers
Glazed & Roasted Carrots
Appetizers
Accordion Potatoes
Sides
Arugula Fennel Salad
Common Questions
Amazon! They are called Cooking Tweezer Tongs and they’re great!
Make sure that your pan and oil are both properly heated before adding you chicken and then don’t mess with it until you’re ready to flip it.
Potatoes go great because you can dip it in the sauce. I adore a good Potato Puree! Salad always works, check out my viral Arugula Fennel Salad.
French Onion Chicken Skillet 🥘
Ingredients
Chicken
- 2 chicken breasts, large
- Mayo
- 1/2 c flour
- 1/3 cup grated parmigiano reggiano , + more for topping
- salt and pepper to taste
Onion Mixture
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 shallots, chopped
- 1 tbsp butter
- 1 tsp crushed red peppers
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/2 tsp fresh thyme
- salt and pepper to taste
- 1/2 cup beef bone broth
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
Sauce
- 2 garlic clove, minced
- 1/2 cup red wine
- 1 1/2 cup bone broth
- 3 tbsp unsalted butter
- salt and pepper to taste
Toppings
- 1/3 bunch parsley, chopped
- 2 tbsp chives, + more for topping
- Gruyere to taste, grated
Instructions
Onion Mixture
- Add a bit of olive oil to a preheated pan. Add in onions and shallots to caramelize. Let them go for about 20-25 min at medium heat, mixing often. Add in 1 tbsp butter, allspice, crushed red peppers, thyme, nutmeg and a pinch of salt. Cook together for another 10 minutes.
- Add in 1/2 cup of the bone broth, balsamic and soy sauce. Let it reduce almost fully. It’ll be about 10-15 more minutes.
Chicken
- Slice the chicken breasts, then pound until desired level of thickness.
- Brush a thin layer on mayo on both sides of the chicken.
- Mix the flour with the parm, add salt and pepper. Coat the chicken well on both sides.
- Preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high.
- Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan.
Sauce
- Add garlic to the chicken pan. Deglaze with the wine. Once it’s reduced by half add in the onions and remaining bone broth. Cook on medium heat for about 5-7 min until it is reduced by about 1/4. Season to taste.
- Add the chicken to the sauce and let it cook together 2-3 minutes.
- Remove the chicken from the pan and serve. Add the remaining butter to the sauce and emulsify.
- Add the sauce to the chicken and add grated gruyere.
- I melt the cheese by briefly putting it in a preheated oven on a cookie sheet or by using a torch.
- Top it with more parm, chives and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When is the garlic added? After the onions?!
Hey Cory, The garlic goes in after you have made the chicken. It’s when you are cooking the sauce on the second half of the recipe, right before you deglaze the pan. Hope that helps! Enjoy!