Description
French Onion Chicken is a deliciously savory dish featuring tender chicken cutlets topped with caramelized onions, melted Gruyère cheese, and a rich balsamic-infused sauce. Perfect for a comforting dinner that combines the flavors of classic French onion soup with succulent chicken.
Ingredients
Scale
For the Chicken
- 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
For the Onion Topping
- 2 medium yellow onions, thinly sliced
- ¼ teaspoon salt (for onions)
- 1 tablespoon balsamic vinegar, or more as needed
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
For the Sauce
- ½ cup chicken broth
- 1 tablespoon of the flour mixture (from the chicken dredging flour)
- 3 ounces Gruyère cheese, coarsely grated (about 1 cup)
Instructions
- Caramelize the Onions: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the sliced onions and ¼ teaspoon salt. Increase heat to medium-high and cook, stirring frequently, until the onions start to brown around the edges.
- Simmer the Onions: Reduce heat to medium-low. Add balsamic vinegar, Worcestershire sauce, and thyme to the onions. Continue to cook, stirring occasionally, for 25 minutes or until onions are very tender. Add 1 to 2 tablespoons of water to deglaze the pan. Set onions aside and wipe out the skillet.
- Prepare the Chicken Cutlets: If chicken cutlets are uneven in thickness, place them between two sheets of plastic wrap and pound gently until thin but intact. Season both sides with 1 teaspoon salt and black pepper.
- Prepare the Dredging Flour: In a wide, shallow bowl, whisk together the flour, a pinch of salt, and paprika.
- Cook the Chicken: Heat a large nonstick skillet over medium heat and melt 1 teaspoon butter. Dredge two chicken cutlets in the seasoned flour, shaking off excess, and place side by side in the skillet. Cook for 3 minutes until lightly browned, flip, and cook 3 more minutes. Remove and set aside. Repeat with remaining 1 teaspoon butter and chicken cutlets.
- Make the Sauce: In the same skillet, combine chicken broth and 1 tablespoon of the flour mixture. Whisk on low heat for 1 minute until the sauce thickens. Discard any remaining flour mixture.
- Combine and Melt Cheese: Return the cooked chicken to the skillet. Top each cutlet evenly with the caramelized onions and grated Gruyère cheese. Cover the skillet and cook over low heat for 3 to 5 minutes until the cheese is melted and bubbly.
- Serve: Remove from heat and serve the French Onion Chicken warm, spooning extra sauce and onions over the top for maximum flavor.
Notes
- Only about 1 tablespoon of the flour mixture is used for the sauce; the rest is for dredging the chicken.
- If you do not have Gruyère cheese, Swiss cheese is a good substitute.
- Use gluten-free flour mix to make this recipe gluten-free.
- You can adjust the balsamic vinegar for a touch more acidity if desired.
- Pounding chicken cutlets to even thickness ensures even cooking and tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
