Description
French Onion Chicken with Gruyere is a savory and comforting dish featuring tender pounded chicken breasts dredged in seasoned flour, pan-fried to golden perfection, then topped with sweet caramelized onions and a rich Gruyere cheese melt. The chicken is simmered in a flavorful onion-infused sauce enhanced with beef broth, Worcestershire sauce, balsamic vinegar, and brown sugar, creating a deliciously cheesy and aromatic finale perfect for a cozy family dinner.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon dried thyme (divided)
- 1 teaspoon dried rosemary (divided)
- 2 teaspoons salt (divided)
- ½ teaspoon black pepper
Cooking Fats
- 2 tablespoons salted butter (divided)
- 2 tablespoons olive oil (divided)
Onions and Sauce
- 4 small sweet onions (about 2 pounds, thinly sliced)
- 2 cups beef broth (divided)
- 3 garlic cloves (finely minced)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon packed brown sugar
Cheese and Garnish
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves (optional)
Instructions
- Prep chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound them to about ½ inch thickness using a meat mallet or rolling pin. Cut into six equal pieces, about 4 ounces each.
- Dredge chicken: In a shallow bowl, combine the flour with ½ teaspoon thyme, ½ teaspoon rosemary, 1 ½ teaspoons salt, and black pepper. Reserve 2 tablespoons of this flour mixture and set aside. Dip the chicken pieces in the remaining flour mixture until fully coated. Let them rest for 5 minutes and then dredge once more to achieve a good coating.
- Cook chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off excess flour from the chicken and arrange them in a single layer in the skillet. Cook each side for 6-7 minutes until they are golden brown and cooked through. Remove the chicken and transfer to a plate.
- Cook onions: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Once melted, add the thinly sliced onions. Cook over medium heat for 20-25 minutes, stirring occasionally, until the onions turn golden brown and caramelized. Add ½ cup of beef broth and the minced garlic, scraping the browned bits from the skillet bottom. Stir well and cook for another 2-3 minutes to blend flavors.
- Make sauce: In a small bowl, whisk the reserved 2 tablespoons of flour mixture with the remaining 1 ½ cups of beef broth until smooth. Pour this mixture into the skillet with the caramelized onions. Add Worcestershire sauce, balsamic vinegar, brown sugar, and the remaining ½ teaspoon rosemary, ½ teaspoon thyme, and ½ teaspoon salt. Bring to a boil, then reduce heat to medium-low and let simmer for 5-10 minutes, or until the sauce has thickened and reduced by half.
- Finish chicken: Return the cooked chicken pieces to the skillet, nestling them into the onion sauce. Sprinkle the shredded Gruyere cheese evenly over the chicken. Cover the skillet and cook for 5 minutes to allow the cheese to melt and become bubbly.
- Serve: Serve the French Onion Chicken hot, ideally over creamy mashed potatoes. Garnish with fresh thyme leaves if desired for an extra touch of herbaceous aroma and visual appeal.
Notes
- For best results, pound the chicken evenly to ensure uniform cooking.
- Caramelize onions slowly over medium heat to develop rich sweetness without burning.
- Use fresh Gruyere cheese instead of pre-shredded for better melting quality.
- This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
