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–+ servings

French Onion Chicken Skillet 🥘

Discover a new twist with French Onion Chicken Skillet. Tender chicken, caramelized onion and melty cheese create a delightful satisfying dish.
Servings: 4 Servings
By: Nadia Aidi
A plate of French Onion Chicken Skillet smothered in a savory brown sauce, topped with melted cheese and sprinkled with fresh green herbs, set on a wooden table with a blurred background of condiments.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes

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!

Nutrition

Calories: 524kcal, Carbohydrates: 19g, Protein: 41g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 139mg, Sodium: 616mg, Potassium: 617mg, Fiber: 2g, Sugar: 3g, Vitamin A: 924IU, Vitamin C: 6mg, Calcium: 367mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info