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Baked French Onion Chicken breasts in a cast iron pan under a blanket of melted cheese.

French Onion Chicken Breasts (Caramelised Onion Chicken)

If you love the deep, cosy flavours of French onion soup but want something that feels indulgent but comes together in one pan, these French Onion Chicken Breasts are about to become a family favourite. Think golden brown chicken, caramelised onions, bubbling cheese, and a rich gravy made from all those brown bits at the bottom of the pan. This caramelised onion chicken delivers comfort food energy with minimal ingredients and a surprisingly fast cook time.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine French
Servings 2 portions
Calories 456 kcal

Equipment

Ingredients
 
 

  • 3 tablespoon olive oil divided
  • 300 g brown or white onions thinly sliced
  • Salt and freshly ground black pepper to taste
  • 2 chicken breasts about 200 g each
  • 1 teaspoon mixed dried herbs thyme, oregano, parsley, sage
  • 200 ml beef stock broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon balsamic vinegar
  • 50 g Gruyère cheese grated

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Heat 2 tablespoon olive oil in a large ovenproof frying pan (a cast iron skillet works well) over low–medium heat.
  • Add the sliced onions with a small pinch of salt and cook gently for 15–25 minutes, stirring regularly, until very soft and lightly golden.
  • Increase the heat slightly, pour in the balsamic vinegar, and cook for 2–3 minutes, stirring, until the onions are sticky and deep in colour.
  • Transfer the onions to a bowl, cover, and set aside. Keep the pan.
  • Season the chicken breasts all over with salt, black pepper, and the dried herbs.
  • Add the remaining ½ tablespoon olive oil to the same pan and place over medium heat.
  • Sear the chicken for 2–3 minutes per side, until golden brown. Remove from the pan and set aside.
  • Reduce the heat to medium–low. Pour the beef stock into the pan, scraping up any browned bits with a spatula.
  • Whisk the flour with a splash of water. Pour the sturry in and cook for 5 minutes until slightly thickened. Cook for 4–5 minutes, stirring, until the sauce thickens slightly. Remove from the heat.
  • Place the seared chicken breasts back into the pan. Spoon the caramelised onions evenly over the chicken, then sprinkle with the grated Gruyère.
  • Transfer the pan to the oven and bake for 16–20 minutes, depending on the thickness of the chicken, until fully cooked.
  • The internal temperature should reach 74°C / 165°F at the thickest part.
  • Let the chicken rest for a couple of minutes before serving. Spoon some of the onion gravy over the top and enjoy with your favourite sides.

Nutrition

Calories: 456kcalCarbohydrates: 20gProtein: 60gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 172mgSodium: 650mgPotassium: 1280mgFiber: 3gSugar: 8gVitamin A: 327IUVitamin C: 14mgCalcium: 319mgIron: 2mg
Keyword Baked French Onion Chicken, Caramelised Onion Chicken, French Onion Chicken Breasts, French Onion Soup Chicken
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