French Onion Chicken

Easy to make and impressive, this French Onion Chicken is packed with savory flavor. It’s naturally gluten-free and perfect paired with simple vegetable sides. Enjoy it with my mashed potatoes and roasted asparagus.

Prep Time20

Cook Time50

Total Time1 10

Author : Kari Peters

Cuisine: Amercian

Servings:

Calories: 776kcal

Ingredients

2 pounds boneless skinless chicken breasts 4
4 tbsp salted butter or ghee
2 large onions 2 pounds, or 3 medium onions, white, yellow, or sweet onions
1 tsp onion granules see notes
2 cloves garlic minced
1 tsp fresh thyme leaves stems removed
1 tbsp gluten-free flour or all-purpose flour
1/2 cup dry white wine not sweet, or additional broth
1 tbsp balsamic vinegar
1 cup low-sodium chicken broth or beef broth
2 cups grated Gruyere cheese
4 slices Swiss cheese
chopped fresh parsley & sprigs for garnish

Instructions

Heat a large cast-iron skillet (9-10") over medium-high heat. When the pan is hot but not smoking, add 1 tbsp of the butter and sauté the chicken breasts until browned on each side, about 3 minutes per side. Remove them from the pan and set aside.
While the chicken is cooking, cut off both ends of the onions and peel away the tough outer skin. Cut the onions in half from the top to the bottom. Then, lay each half flat side down and cut across the rounded top to create 1/4" thick half-moon slices.
In the same skillet, add the remaining 3 tbsp of butter and the sliced onions. Lower the heat to medium-low and cook, stirring occasionally until the onions have softened and caramelized, about 30 minutes. Monitor the heat and lower it as needed so the onions cook slowly to caramelize to the center rather than brown the outside only.
Halfway through cooking the onions, preheat the oven to 450ºF.
When the onions are done, add the onion granules and garlic and cook for 1-2 minutes. Then add the thyme and flour. Stir to combine, then add the dry white wine. Stir to deglaze the pan and add the balsamic vinegar and chicken broth.
Bring to a simmer, then place the sautéed chicken breasts on top of the French onion 'gravy'. Then top each chicken breast evenly with the grated Gruyere cheese, then 1 slice of Swiss cheese over the top of the grated cheese.
Bake until the chicken is done (an instant-read thermometer will read 165ºF) and the skillet is bubbling about 20 minutes.
Remove from the oven, top with parsley for a garnish if desired, and serve.

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Notes

Onion granules or granulated onion is sometimes called onion powder but it's not powder fine in texture but more granular.

I use Bob's Red Mill 1:1 gluten-free flour for the best flavor and texture.

It's important not to cook the onions too fast. Cooking them low and slow is how they caramelize. If the heat is turned up they will brown and not caramelize to the center which is a different flavor.

Nutrition