French Onion Skillet Chicken
Skillet chicken smothered with caramelized onions, beefy broth, and melted Gruyère—French onion soup vibes in a USA weeknight dinner. Chicken cooks to 165°F under a blanket of cheesy onions.
🛒Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, divided
- 2 tablespoons oil, divided
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar or Worcestershire
- 1 cup beef broth
- 1 cup shredded Gruyère or Swiss cheese
- Chopped parsley and toasted baguette slices (optional)
🔧Kitchen Tools Needed
- Oven-safe skillet
- Tongs
- Instant-read thermometer
- Broiler
📝Instructions
- 1
Season chicken with salt, pepper, and 1/2 teaspoon thyme. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high. Sear chicken 3–4 minutes per side until browned (not fully cooked). Transfer to a plate.
- 2
Add remaining oil and butter. Cook onions on medium 15–20 minutes, stirring, until deep golden. Add garlic and remaining thyme 1 minute. Deglaze with balsamic; add broth and simmer 2 minutes.
- 3
Nestle chicken into onions. Cover and simmer 8–12 minutes until chicken reaches 165°F.
- 4
Preheat broiler. Top with Gruyère; broil 1–3 minutes until cheese melts and bubbles.
- 5
Garnish with parsley; serve with baguette. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
❓Frequently Asked Questions
Onions taking forever?
Keep heat at medium, add a pinch of salt, and don’t rush—deep color needs time.
No Gruyère?
Swiss, provolone, or mozzarella work.
Thighs vs breasts?
Both work to 165°F; thighs are more forgiving.
Food safety?
Chicken to 165°F; leftovers reheated to 165°F within 2-hour chill window.
