French Onion Chicken Skillet Recipe

skillet full of french onion chicken with wood spoon

French Onion Chicken Skillet Recipe

This French Onion Chicken Skillet turns soup into full meal! Juicy chicken thighs with caramelized onions, rich gravy, melted cheese. One pan comfort, ready in 45 minutes!

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Course: Main Dishes

Cuisine: French

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Author: Jennifer Stewart

Equipment

1 Cast Iron Skillet

Ingredients

4 tablespoons butter unsalted
2 large white onions sliced into 1/4th inch rings
2 teaspoons fresh thyme chopped or 1 teaspoon dried
½ teaspoon dried oregano
1 tablespoon minced garlic
2 tablespoons olive oil
6 chicken thighs trimmed
2 teaspoon salt
1 teaspoon pepper
¾ cup dry white wine like Sauvignon blanc
1 cup beef broth
½ cup mozzarella cheese shredded
½ cup Swiss cheese shredded
Parsley fresh chopped, for garnish

Instructions

In a large, oven safe, saute pan, melt the butter and add the onions over medium high heat.
Reduce heat to medium low and allow to slowly caramelize. If it starts browning too quickly, turn the temperature down a little more. The caramelization may take 20 – 25 minutes.
Add the thyme oregano and garlic and cook for another 3 minutes. Then remove the onions from the pan and keep warm.
Heat the olive oil in the pan over medium heat.
Season the chicken with the salt and pepper and place in the hot oil.
Cook each side till browned about 5 minutes per side, then remove from the pan.
Place the onions back in the pan and pour the white wine and beef broth in the pan. Stir around and scrape any brown bits off the bottom of the pan. This is where the great flavor comes from!
Place the chicken back in the pan and cook for 20 minutes till cooked through and the sauce has reduced by half. The internal temperature of the chicken should reach 170°F.
10 minutes before the chicken is done, heat the oven to 375°F.
Top the chicken with the cheese and place in the heated oven for 5 to 10 minutes till melted and bubbly.
Remove from the oven and sprinkle with parsley.
Serve immediately with your choice of vegetables and French bread.
Enjoy!

Notes

30-minute caramelized onions: Cook over medium-low heat so they caramelize and don't burn. Don't salt onions or they'll release liquid too early.
Chicken choice: Thighs are more flavorful and juicier than breasts. Bone-in needs 10-15 minutes longer cooking time.
Wine substitute: Skip white wine and use more beef broth or chicken broth instead.
Richer sauce: Add gravy master or kitchen bouquet for deeper color and flavor.
Shred your own cheese: Buy blocks, shred with box grater for best melting results. Pre-shredded has anti-caking agents.

Nutrition