French Onion Chicken Recipe
French Onion Chicken is a savory and comforting dish featuring tender, floured chicken cutlets topped with caramelized balsamic and Worcestershire-infused onions and melted Gruyère cheese. This skillet-cooked recipe balances rich flavors and a creamy texture for an elegant yet easy meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken cutlets (16 to 20 ounces total)
- ½ cup all-purpose flour (or gluten-free flour mix)
- 1 teaspoon kosher salt
- Pepper (to taste)
- ½ teaspoon paprika
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
Onions and Topping
- 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 chicken broth
Instructions
- Caramelize the Onions: Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the thinly sliced onions and ¼ teaspoon salt. Increase heat to medium-high and cook, stirring frequently, until onions start to brown around the edges.
- Simmer with Flavorings: Reduce heat to medium-low. Stir in balsamic vinegar, Worcestershire sauce, and thyme. Cook, stirring occasionally, for 20 to 25 minutes until onions are very tender. Add 1 to 2 tablespoons water as needed to deglaze the pan. Remove onions from skillet and set aside. Wipe out the skillet.
- Prepare the Chicken: If chicken cutlets are unevenly thick, pound them between two sheets of plastic wrap until uniformly thin but intact. Season both sides with 1 teaspoon salt and black pepper.
- Make the Flour Mixture: In a wide, shallow bowl, whisk together the flour, a pinch of salt, and paprika.
- Cook the Chicken: Heat 1 teaspoon butter in the large nonstick skillet over medium heat. Dredge two cutlets in the seasoned flour mixture, shake off excess, and place side by side in the skillet. Cook for 3 minutes until lightly browned, then flip and cook 3 minutes more. Remove to a plate. Repeat with remaining butter and chicken cutlets.
- Prepare the Sauce: Combine ½ cup chicken broth with 1 tablespoon of the flour mixture. Add to skillet and whisk over low heat for 1 minute until thickened. Discard any remaining flour mixture.
- Assemble and Melt Cheese: Return chicken to skillet. Top each cutlet with caramelized onions and coarsely grated Gruyère cheese. Cover the skillet and cook on low heat for 3 to 5 minutes until cheese is melted and bubbling.
Notes
- You can substitute gluten-free flour to make this recipe gluten-free.
- Adjust balsamic vinegar quantity to taste, adding more if you prefer tangier onions.
- For easier onion caramelization, slice onions uniformly thin.
- Pounding chicken cutlets ensures even cooking and tender texture.
- Use a nonstick skillet to prevent onions and chicken from sticking during cooking.
Keywords: French Onion Chicken, caramelized onions, Gruyère chicken, skillet chicken recipe, easy chicken dinner
Find it online: https://flavorsbymaya.com/french-onion-chicken-recipe/
