French Onion Soup Chicken
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Our flavorful French Onion Soup Chicken is everything you love about the classic soup, but in a hearty chicken dish that you can get on the table FAST! With tender chicken breasts, sweet, caramelized onions, and gooey melted cheese, it’s packed with rich, savory goodness the whole family will love.
French Onion Chicken Recipe
French onion soup is a beloved classic, and this recipe takes everything you love about it—those sweet, caramelized onions, the deep, beefy broth, and that melt-in-your-mouth cheese—and transforms it into an easy, one-pan chicken skillet that’s perfect for busy families. We’ve designed this French onion soup chicken to bring you that same cozy, decadent flavor in a simplified, time-saving way. And the best part? It’s incredibly easy to make with just a few simple ingredients, ready in 35 minutes.
What Makes This Recipe Stand Out
- Easy dinner recipe – This delicious French onion chicken is so easy to make with just a few simple ingredients.
- Packed with flavor – The combination of caramelized onions, savory broth, and melted cheese gives every bite so much flavor.
- Quick and Easy – done in under 35 minutes.
- Restaurant-quality at home – It tastes like something you’d order at a French restaurant, but you can whip it up in your own kitchen in just 35 minutes.
Ingredients Needed for My French Onion Soup Chicken
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Boneless skinless chicken breasts – You can use boneless skinless chicken thighs, if you prefer.
- Olive oil – Any oil, like avocado or vegetable oil, will work too.
- French onion soup mix – Gives the dish classic French onion soup flavor.
- Onions, thinly sliced – Yellow onions or Vidalia onions work great.
- Salted butter – Adds richness to the caramelized onion sauce.
- Light brown sugar – Add a little sweet flavor and will balance out the other savory ingredients.
- Low sodium beef broth – Thins out the onion gravy and gives it a beefy flavor. You can also use beef stock for a richer sauce.
- Swiss cheese or gruyere cheese, shredded – You could also use mozzarella or other melty cheese in a pinch.
- Fresh parsley, chopped – Can be added as an optional garnish to give the dish a pop of color.
How to Make This French Onion Chicken Bake
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350°F.
- Heat a cast iron skillet or heavy bottom, oven-safe skillet to medium-high heat.
- While the pan is heating, in a small bowl, combine the olive oil and French onion soup mix and stir to create a paste and set aside.
- Place chicken breasts on a flat surface. Using a sharp knife, butterfly the breasts and then cut them in half to create 4 thin pieces of chicken
- Dry your chicken with paper towels and rub the paste on all sides of the chicken.
- Add the chicken, smooth side down and cook undisturbed for 2-3 minutes until golden brown before flipping and cooking another 2-3 minutes. Work in batches if necessary to avoid overcrowding your chicken.
- Remove the chicken to a plate and set aside. Your chicken will not be cooked all the way through.
- Turn the heat down to low and add the butter and brown sugar to the pan until the butter melts.
- When the butter and brown sugar have melted, add the sliced onions and stir to coat the onions in the butter and brown sugar.
- Cover and cook until the onions become soft and are slightly browned, about 10 minutes.
- Add the broth and nestle the chicken back into the pan with the caramelized onions.
- Move the pan to the preheated oven and cook for 15-20 minutes until the onions are soft and jammy.
- Cover each chicken breast with ¼ cup of cheese and cook for another 5 minutes allowing the cheese to melt and get slightly golden. The chicken should be 165°F.
Chicken breasts can get a bad rap for being dry and lacking flavor. Here are a few tips and tricks for cooking flavorful and juicy chicken breasts:
- Pat your chicken dry – Before seasoning, make sure to pat the chicken dry with paper towels. This step helps achieve a golden-brown sear that locks in the juices and enhances the flavor.
- Heat your pan – You’ll want the oil to appear shiny and move smoothly around the pan before adding the chicken. Just be cautious not to let the pan start smoking.
- Avoid moving the chicken too soon – Once you place the chicken in the pan, resist the urge to move it. It’s ready to flip when it naturally releases from the pan and has a golden crust.
- Use a meat thermometer – Instead of cutting into the chicken, use a thermometer to ensure it has reached 165°F, which is the safe internal temperature for fully cooked chicken.
- Let your chicken rest – Before serving, allow the chicken to rest for 5-10 minutes. This helps the juices redistribute, making the meat tender and juicy.
Suggestions and Alternatives
- Seasonings – Feel free to add a bit of salt and black pepper to enhance the flavors, or sprinkle in some smoked paprika for added flavor.
- Fresh herbs – Fresh thyme or rosemary can be added to the onions for a fresh pop of flavor.
- Wine – Deglaze the pan with a splash of white wine or sherry after caramelizing the onions to add more flavor.
- Mushrooms – Sauté some sliced mushrooms with the onions for a heartier dish.
- Cheese – While Swiss or Gruyere are traditional, you can switch it up with provolone or a sharp white cheddar for a different cheesy flavor.
- Garlic – Add a couple of cloves of minced fresh garlic to the sweet onions while they cook for an extra layer of flavor.
- Crouton topping – Crush up some French bread croutons and sprinkle them on top of the melted cheese for a nod to the classic soup!
Storage Instructions
- Refrigerate – Remove the chicken from the skillet and add it to an airtight container. Store in the refrigerator for 3-4 days.
- Freeze – Place in airtight container and keep for up to 3 months.
- Reheat – Reheat in a skillet over medium heat or in single servings in the microwave on a microwave-safe plate for 3-3 ½ minutes at 50% power.
What to Serve with French Onion Soup Chicken?
French onion soup chicken is great on its own or with a simple side dish. Here are some options:
- Serve this chicken on a bed of creamy mashed potatoes or egg noodles with a side of roasted veggies. You can even season your veggies with some of the remaining French onion soup mix.
- Keep things simple by serving with a piece of crusty French bread or some breadsticks.
- This chicken dish is rich so if you’d like to lighten things up with a simple side of green beans or a simple green salad with a squeeze of lemon and drizzle of olive oil.
- Roasted Brussels sprouts or fresh asparagus spears with a drizzle of balsamic glaze would be a great dish.
FAQs
If you want to make this tasty meal ahead of time and freeze it, make the chicken according to the directions but do not add the cheese. Transfer the chicken and onions to a disposable pan and freeze. Allow your chicken to defrost overnight in the refrigerator and when you’re ready to reheat, top your chicken with the cheese and bake uncovered at 350°F for about 10 minutes.
If you’re short on time, store-bought caramelized onions can be a good choice. But trust me, homemade onions will give the best depth of flavor for this dish.
No worries! If you don’t have a large skillet that’s safe for the oven, you can transfer the chicken and onions to a baking dish after searing and finish cooking the dish in the oven.
For best results, shred your own cheese, because pre-shredded cheese can contain anti-caking agents that prevent it from melting smoothly. Also, placing the skillet under the broiler for a few minutes can help the cheese melt and brown perfectly.
More Easy Chicken Dinner Recipes
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French Onion Soup Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 1 Tablespoon French onion soup mix
- 2 large yellow onions thinly sliced
- 2 Tablespoons salted butter
- 2 Tablespoons light brown sugar
- ½ cup low sodium beef broth
- 1 cup Swiss or gruyere cheese shredded
- 2 Tablespoons parsley chopped (optional garnish)
Instructions
- Preheat your oven to 350°F
- Heat a cast iron skillet or heavy bottom pan to medium high heat.
- While the pan is heating, in a small bowl, combine the olive oil and french onion soup mix and stir to create a paste and set aside.1 Tablespoon olive oil, 1 Tablespoon French onion soup mix
- Butterfly your chicken breasts then cut them to create a 4 pieces of chicken that are thin.2 boneless skinless chicken breasts
- Dry your chicken with paper towels and rub the paste on all sides of the chicken.
- Add the chicken, smooth side down and cook undisturbed for 2-3 minutes until golden brown before flipping and cooking another 2 mintues-3 minutes. Work in batches if necessary to avoid overcrowding your chicken.
- Remove the chicken to a plate and set aside. Your chicken will not be cooked all the way through.
- Turn the heat down to low and add the butter and brown sugar to the pan until the butter melts.2 Tablespoons salted butter, 2 Tablespoons light brown sugar
- When the butter and brown sugar have melted, add the sliced onions and stir to coat the onions in the butter and brown sugar.2 large yellow onions
- Cover and cook until the onions become soft and are slightly browned, about 10 minutes.
- Add the broth and nestle the chicken back into the pan with the onions.½ cup low sodium beef broth
- Move the pan to the oven and cook for 15 minutes until the onions are soft and jammy.
- Cover each chicken breast with ¼ cup of cheese and cook for another 5 minutes allowing the cheese to melt and get slightly golden. The chicken should be 165°F.1 cup Swiss or gruyere cheese
- Top with chopped parsley if desired and serve immediately.2 Tablespoons parsley
Notes
Nutrition
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