Ingredients

4 boneless skinless chicken cutlets (16 to 20 ounces total)

2 teaspoons olive oil

2 medium yellow onions (thinly sliced)

1 tablespoon balsamic vinegar (or more as needed)

1 tablespoon Worcestershire sauce

½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves

3 ounces Gruyère cheese (coarsely grated, about 1 cup)

½ cup all-purpose flour (or gluten-free flour mix*)

1 teaspoon kosher salt

Pepper (to taste)

½ teaspoon paprika

2 teaspoons unsalted butter

½ cup chicken broth

Instructions

Step 1: Heat the olive oil in a large nonstick skillet over medium heat.

Step 2: Add the thinly sliced onions and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring frequently, until the onions start to brown around the edges.

Step 3: Reduce the heat to medium-low. Stir in the balsamic vinegar, Worcestershire sauce, and thyme. Cook for 20 to 25 minutes, stirring occasionally, until the onions are very tender. Add 1 to 2 tablespoons of water as needed to deglaze the pan. Remove onions and wipe the skillet clean.

Step 4: If needed, pound the chicken cutlets between two sheets of plastic wrap until uniformly thin but intact. Season both sides with 1 teaspoon salt and black pepper.

Step 5: In a wide, shallow bowl, whisk together the flour, a pinch of salt, and paprika.

Step 6: Melt 1 teaspoon butter in a large nonstick skillet over medium heat.

Step 7: Dredge two chicken cutlets in the flour mixture, shaking off excess, then lay them side by side in the skillet.

Step 8: Cook for 3 minutes or until lightly browned, then flip and cook another 3 minutes. Remove from the pan and repeat with remaining butter and chicken.

Step 9: Whisk together the chicken broth and 1 tablespoon of the flour mixture. Add to the skillet and cook over low heat, whisking constantly for about 1 minute until the sauce thickens. Discard any remaining flour mixture.

Step 10: Return the chicken to the skillet. Top each cutlet with the caramelized onions and grated Gruyère cheese. Cover and cook over low heat for 3 to 5 minutes, until the cheese is melted and bubbling.

Tips & Variations

Use a meat mallet or heavy pan to gently pound the chicken for even thickness and quicker cooking.

Substitute Swiss or mozzarella cheese if Gruyère is unavailable, though Gruyère adds the best flavor.

For extra richness, add a splash of dry white wine when deglazing the onions.

Serve with crusty bread or over mashed potatoes for a hearty meal.

Storage

Store leftover French Onion Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of chicken broth to maintain moisture if needed. This dish is best enjoyed fresh for the best texture and flavor.

FAQs

Can I use frozen chicken cutlets for this recipe?

It’s best to use fresh or fully thawed chicken cutlets for even cooking and optimal texture. If using frozen, thaw completely before preparing.

What can I substitute for Gruyère cheese?

Swiss cheese or mozzarella are good substitutes, though they will offer a milder flavor. For a sharper taste, try aged cheddar as an alternative.