One-Skillet French Onion Chicken

updated Feb 4, 2020
One-Skillet French Onion Chicken

This weeknight winner is inspired by the flavors of French onion soup. Chicken cutlets are smothered with melt-in-your-mouth onions and Gruyere, then finished in a richly-flavored pan sauce.

Serves4

Prep5 minutes to 10 minutes

Cook35 minutes to 45 minutes

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Credit: Olive & Mango

On nights when I feel totally stumped on what to do with the pack of chicken cutlets in my fridge, I turn to this winning recipe. It’s inspired by the rich flavors found in a crock of French onion soup — so you know it’s gotta be good.

To make it, chicken cutlets are smothered with a blanket of melt-in-your-mouth onions and Gruyère cheese, then finished in a richly flavored pan sauce. It’s easy enough for a Wednesday, but fancy enough for a Saturday night — which is ideal, because you’ll crave it at least twice a week.

Credit: Olive & Mango

The Smart Shortcut to Faster Caramelized Onions

Caramelized onions aren’t exactly known for being weeknight-friendly (the traditional method can take up to an hour), which is why in this recipe we’re adding a pinch of baking soda. This pantry staple seriously speeds up the process, helping the onions soften and caramelize in about half the time.

You can also get a head start on dinner by caramelizing the onions in advance during weekend meal prep either in the slow cooker or on the stovetop, using the method in this recipe or the longer-cooking traditional method. Feeing ambitious? Make a big batch so you can freeze some for later. Then, you can make this recipe whenever the craving strikes.

One-Skillet French Onion Chicken

This weeknight winner is inspired by the flavors of French onion soup. Chicken cutlets are smothered with melt-in-your-mouth onions and Gruyere, then finished in a richly-flavored pan sauce.

Prep time 5 minutes to 10 minutes

Cook time 35 minutes to 45 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 pounds

    yellow onions (about 2 large)

  • 2 tablespoons

    unsalted butter

  • 1/8 teaspoon

    baking soda

  • 1 1/2 teaspoons

    kosher salt, divided

  • 4

    boneless, skinless chicken breast cutlets (or 2 boneless, skinless chicken breasts)

  • 1/2 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    olive oil

  • 2 ounces

    Gruyère cheese, shredded (1/2 packed cup)

  • 1 cup

    low-sodium beef or chicken broth

  • 1 tablespoon

    Dijon mustard

  • 2 tablespoons

    fresh parsley leaves

Instructions

  1. Thinly slice 2 pounds yellow onions. Melt 2 tablespoons unsalted butter in a 10-inch or larger cast iron skillet over medium-high heat. Add the onions, 1/8 teaspoon baking soda, and 1/2 teaspoon kosher salt. Cook, stirring regularly with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms on the bottom of the pan and reducing the heat as needed, until the onions are a deep golden-brown, about 10 minutes more. Transfer the onions to one side of a large plate; set aside.

  2. Meanwhile, if using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 4 (1/4-inch-thick) cutlets total. Pat the chicken dry and season all over with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  3. Place an oven rack 6 inches below the broiler and turn the oven to broil.

  4. Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering. Add the chicken, in batches if needed, and cook, flipping once, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer the chicken to the plate with the onions, tent with aluminum foil, and repeat with any remaining pieces of chicken. Meanwhile, grate 2 ounces Gruyère cheese on the largest holes of a box grater; set aside.

  5. Add 1 cup beef or chicken broth and 1 tablespoon Dijon mustard to the pan and stir to combine, scraping up the browned bits from the bottom of the pan. Bring to a boil. Lower the heat to maintain a simmer and cook until reduced by half, 1 to 2 minutes. Meanwhile, coarsely chop 2 tablespoons fresh parsley leaves.

  6. Return the chicken to the skillet, top with the caramelized onions, and sprinkle with the Gruyère. Broil until the cheese is melted, about 2 minutes. Sprinkle with the parsley and serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.