French Onion Chicken Recipe

If you love the rich, savory flavors of French Onion Soup, you’re going to love this French Onion Chicken recipe! This dish features juicy, caramelized onion-smothered chicken topped with melty cheese and nestled beside a creamy cauliflower & potato mash. It’s classic comfort food with a modern, high-protein twist!

Last year, I created a recipe for French Onion Smashed Potatoes and it went mega viral on Instagram. In the voiceover of that video, I expressed how I don’t even like French Onion Soup because of the soggy bread on top. Many people informed me in the comments section that the bread is not actually supposed to be soggy and that I’ve just been eating bad French Onion Soups my whole life. Well they’re probably right, but I have yet to try it since then, so I’m still pretending I don’t like it.

But you know what I do like? Any recipe that involves French onion flavors and components but without the bread. Hence, this French Onion Chicken recipe! It’s pretty much the modern, high-protein cousin of French Onion soup. Herby, flavorful chicken breast acts as the vessel for some caramelized onions and melty cheese. YUM!

I’ve made this recipe three times so far in order for it to be perfect, and honestly I can’t complain because it’s so delicious. As the temps start dropping, I know that we will continue to make this cozy dinner on repeat. Pair your French Onion Chicken with a cauliflower & potato mash and you have the perfect, balanced and comforting meal. Hope you love!

Why You’ll Love this French Onion Chicken Recipe

• It has all the same delicious flavors as french onion soup!
• It’s high in protein, with 32g per serving.
• This is the perfect cozy yet nourishing dinner to enjoy on a chilly day.
• Leftovers keep super well!
• It’s amazing paired with a cauliflower & potato mash to soak up all the sauce.

What You Need to Make this French Onion Chicken with Cauliflower & Potato Mash

For the French Onion Chicken:

• Avocado Oil: You’ll need 1 tbsp for sautéing the onions, and 1 tbsp to sear the chicken.
• Yellow Onions: 2 medium-large yellow onions, sliced into strips.
• Beef Broth: A total of 1.5 cups – half of which will be used to help steam the onions, and the remaining half will create a sauce for the chicken. Substitute bone broth for extra protein.
• Boneless, Skinless Chicken Breast: You’ll need 2 breasts which is about 1 lb (maybe slightly more). Then, cut them in half lengthwise so that you get 4 pieces that are about 1/2″ thick. That way they’ll cook quicker!
• Dried Rosemary, Dried Thyme, Garlic Powder, Kosher Salt & Black Pepper: These seasonings make the chicken so flavorful and cozy!
• Cornstarch: Cornstarch (or arrowroot starch) will help thicken up the broth-based sauce.
• Provolone & Gruyere: I like using a combination of sliced provolone and freshly shredded gruyere here but feel free to swap in a mixture of mozzarella, gruyere and parmesan.
• Fresh Thyme: This is optional but makes for a beautiful garnish.

For the Cauliflower & Potato Mash:

• Cauliflower: To add some ~health~ into this recipe, I like cutting the mashed potatoes with some cauliflower florets.
• Yellow Potatoes: Peeled, then cut into large chunks.
• Butter: A bit of salted butter adds richness and creaminess to this cauliflower & potato mash.
• Greek Yogurt: I like using full-fat plain greek yogurt for a nice tang and added protein. Feel free to substitute milk or sour cream.
• Garlic Powder, Kosher Salt & Black Pepper: Season to taste.

How To Make this French Onion Chicken Bake

Season Chicken:

First, pat your thinly-sliced chicken breasts dry with a paper towel. Then, in a small bowl, mix together all of the seasonings. Sprinkle this seasoning mixture evenly over both sides of the chicken and press in slightly with your hands. Set aside.

Steam Onions:

Next, bring a large pan to medium heat. Once hot, add 1 tbsp of the avocado oil. Then, add the sliced yellow onions and stir to coat in the oil. Season with kosher salt to taste. Pour in ¾ cup of beef broth and once it begins to bubble/boil, cover the pan with a lid and let the onions steam for about 8 minutes, or until the broth is fully evaporated.

Caramelize Onions:

Remove the lid, reduce heat to medium-low and continue sautéing the onions for 20 minutes, stirring every minute. If at any point the onions are starting to look dry, add a splash of broth. If you have more time and patience, you can take the caramelization process even further but at the 20 minute mark they will be super delicious!

Sear Chicken:

Next, remove caramelized onions from the pan and set aside. Bring the pan back up to medium heat and add the remaining 1 tbsp of avocado oil. Then, add seasoned chicken and let cook for about 2 minutes per side. It doesn’t need to be fully cooked through at this point.

Deglaze the Pan, Allow Sauce to Thicken:

Now, remove chicken from the pan and set aside. Then, whisk together the remaining ¾ cup of beef broth with the cornstarch (I like doing this directly in the liquid measuring cup). Pour this mixture into the pan and scrape up all the browned bits stuck to the bottom. Continue to let it heat up and thicken for about 3 minutes. Season to taste with kosher salt & black pepper.

Add back Chicken & top with Caramelized Onions & Cheese:

Add back in the chicken and spoon some of the sauce over the top of each piece. Then, add a layer of caramelized onions, 1 piece of provolone, and some of the shredded gruyere to each piece of chicken. Cover the pan with a lid and allow it to continue cooking until the cheese is melted and the chicken is done through (165F internal temp).

Transfer to Broiler, Garnish & Enjoy:

Optionally, you can transfer the whole pan to the oven and broil it for 2 more minutes. Then, top with fresh thyme leaves and black pepper. Serve over a bed of the cauliflower & potato mash. Enjoy!

What Should I Serve with this French Onion Chicken Recipe?

As you’ll see in the photos and recipe card below, I like serving this French Onion Chicken recipe with a side of cauliflower & potato mash. This is a great way to sneak in some veggies and healthy carbs. However, you could also do regular ole mashed potatoes (not judging if you go the easy route and use store-bought!). And if you want to add in some more veggies, this would also be delicious paired with some green beans or a side salad. You can’t go wrong!

What Type of Onions Should I use for this French Onion Chicken Recipe?

I used yellow onions for this French Onion Chicken recipe but you could also use white onions or Vidalia onions which are much sweeter. I would NOT recommend using red onions or shallots for this recipe!

How Can I Tell when My Onions are Caramelized?

One of the primary (and most delicious) elements of this French Onion Chicken is caramelized onions! There are 3 different stages of caramelization – blonde, golden brown and dark brown. Blonde is typically what’s used in French Onion Soup. These onions are cooked for the least amount of time so they still retain some bite and structure to them.

For this French Onion Chicken recipe, I typically go for somewhere between blonde and golden brown. They should be slightly darkened in color, super soft, and sweet when you taste them. This will take about 15-20 minutes (after the initial 8 minutes of steaming). Feel free to take the caramelization process was far as you’d like, if you have the time and patience!

How Should I Store Leftover French Onion Chicken?

Once the French Onion Chicken has cooled down, you can store it in an airtight container in the fridge for about 4-5 days. Then, re-heat it in the microwave for about 1 minute until warmed through. Enjoy!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Cozy Chicken Recipes?

• Bruschetta Caprese Chicken Bake
• One-Pan Buffalo Chicken Orzo
• BBQ Chicken & Cheesy Cauliflower Steaks
• Garlic Parmesan Chicken and Pasta
• Cheesy Chicken, Brussels & Wild Rice Casserole
• Curry Chicken Pot Pie
• Broccoli Cheddar Chicken Stuffed Spaghetti Squash
• Chicken Bacon Ranch Twice-Baked Potatoes

French Onion Chicken Recipe

If you love the rich, savory flavors of French Onion Soup, you're going to love this French Onion Chicken recipe! This dish features juicy, caramelized onion-smothered chicken topped with melty cheese and nestled beside a creamy cauliflower & potato mash. It's classic comfort food with a modern, high-protein twist!

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Equipment

• cutting board
• knife
• small bowl
• large pan with lid
• spatula
• tongs
• whisk
• medium pot
• colander
• Food Processor

Ingredients

For the French Onion Chicken:

• 2 tbsp avocado oil divided
• 2 medium yellow onions sliced
• 1.5 cups beef broth divided
• 2 boneless, skinless chicken breasts cut in half lengthwise to 1/2" thickness (about 1 lb)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 tsp cornstarch or arrowroot starch
• 4 slices of provolone cheese
• ½ cup freshly grated gruyere cheese (about 1.5-1.75oz)
• fresh thyme leaves optional, for garnish

For the Cauliflower & Potato Mash:

• ½ lb yellow potatoes peeled & cut into large chunks
• ½ lb cauliflower florets
• 1 tbsp salted butter
• 2 tbsp full-fat plain greek yogurt
• kosher salt & black pepper to taste
• dash of garlic powder

Instructions

For the French Onion Chicken:

• Pat your thinly-sliced chicken breasts dry with a paper towel. Then, in a small bowl, mix together all of the seasonings. Sprinkle this seasoning mixture evenly over both sides of the chicken and press in slightly with your hands. Set aside.
  2 boneless, skinless chicken breasts, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp garlic powder, ¼ tsp black pepper
• Bring a large pan to medium heat. Once hot, add 1 tbsp of the avocado oil. Then add the sliced yellow onions and stir to coat in the oil. Season with kosher salt to taste.
  2 tbsp avocado oil, 2 medium yellow onions
• Pour in ¾ cup of beef broth and once it begins to bubble/boil, cover the pan with a lid and let the onions steam for about 8 minutes, or until the broth is fully evaporated.
  1.5 cups beef broth
• Remove the lid, reduce heat to medium-low and continue sautéing the onions for 20 minutes, stirring every minute. If at any point the onions are starting to look dry, add a splash of broth. If you have more time and patience, you can take the caramelization process even further but at the 20 minute mark they will be super delicious!
• Remove caramelized onions from the pan and set aside. Bring the pan back up to medium heat and add the remaining 1 tbsp of avocado oil. Then, add seasoned chicken and let cook for about 2 minutes per side. It doesn't need to be fully cooked through at this point.
  2 tbsp avocado oil
• Remove chicken from the pan and set aside. Then, whisk together the remaining ¾ cup of beef broth with the cornstarch (I like doing this directly in the liquid measuring cup). Pour this mixture into the pan and scrape up all the browned bits stuck to the bottom. Continue to let it heat up and thicken for about 3 minutes. Season to taste with kosher salt & black pepper.
  1.5 cups beef broth, 2 tsp cornstarch
• Add back in the chicken and spoon some of the sauce over the top of each piece. Then, add a layer of caramelized onions, 1 piece of provolone, and some of the shredded gruyere to each piece of chicken. Cover the pan with a lid and allow it to continue cooking until the cheese is melted and the chicken is done through (165F internal temp) – this will take about 5 minutes.
  4 slices of provolone cheese, ½ cup freshly grated gruyere cheese
• Optionally, you can transfer the whole pan to the oven and broil it for 2 more minutes. Then, top with fresh thyme leaves and black pepper. Serve over a bed of the cauliflower & potato mash. Enjoy!
  fresh thyme leaves

For the Cauliflower & Potato Mash:

• Add cauliflower and potato to a medium-sized pot and cover with 1" of water. Bring to a boil. Once boiling, season heavily with kosher salt and then reduce to a gentle boil (about medium heat). Cook for 10-15 minutes, or until fork tender.
  ½ lb yellow potatoes, ½ lb cauliflower florets
• Drain off excess water really well and allow cauliflower and potato to cool slightly before adding to a food processor. Pulse until the cauliflower and potato are chopped up into small pieces. Then, add in butter, greek yogurt and seasonings and blend again until smooth.
  1 tbsp salted butter, 2 tbsp full-fat plain greek yogurt, kosher salt & black pepper, dash of garlic powder

Video

Notes

SERVINGS: This recipe makes 4 small servings, or 3 larger servings. If you know you like a lot of mashed potatoes, I’d recommend doubling all of the ingredients for the cauliflower & potato mash.

Calories: 361kcal

Course: Dinner, Main Course

Cuisine: American, French

Diet: Gluten Free

Keyword: Cauliflower, Cheese, Chicken Breast, Cozy, French Onion, Gluten Free, Potato

Nutrition

Calories: 361kcal | Carbohydrates: 20g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1179mg | Potassium: 987mg | Fiber: 3g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 44mg | Calcium: 173mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.