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French Onion Chicken Skillet

A spoonful of French onion chicken skillet with gooey melted cheese being lifted.
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A one-pan chicken dish with deeply caramelized onions and melty cheese, inspired by French onion soup flavors. Perfect for a weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • 4 oz Gruyère cheese, shredded
  • 2 oz Swiss cheese, shredded
  • Crusty bread, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the chicken dry and season with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add sliced onions to the skillet. Cook, stirring occasionally, until softened and starting to caramelize, about 15-20 minutes. If onions start to stick, add a tablespoon of water or broth.
  4. Add minced garlic and thyme to the skillet and cook for 1 minute more until fragrant.
  5. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half.
  6. Stir in the chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
  7. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
  8. Preheat your broiler.
  9. Remove the lid from the skillet. Sprinkle the shredded Gruyère and Swiss cheeses evenly over the chicken and onions.
  10. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly and lightly browned. Watch carefully to prevent burning.
  11. Garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.

Notes

  • For faster onion caramelization, you can add a pinch of sugar to the onions as they cook.
  • Boneless, skinless chicken thighs are recommended for their flavor and tenderness, but chicken breasts can be used. Adjust cooking time as needed.
  • If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and broiling.

Nutrition

Find it online: https://kingscook.com/french-onion-chicken-skillet/