One Skillet French Onion Chicken to the busy weeknight rescue! This one pan meal is bursting with all of the flavors of french onion soup, incredibly tasty, and ready and on the table in 30 minutes or less!
It’s hard to describe all of the reasons I love this one skillet french onion chicken, but I will try. Made in one skillet- amazing. Ready in under 30 minutes- required these days. Caramelized balsamic onions- heaven on earth. Healthy- bonus. And well… it’s just straight up delicious!
This is one of those meals that has really bold flavors, feels a bit fancy, and is always an ultimate crowd pleaser, but in reality only took you 30 minutes to whip up and only left you one pan to clean. Now, that’s the kinda meal I like!
Thinly sliced chicken cutlets are pan seared in a little oil until golden brown on both sides, then transferred to a plate on the side. Make sure to tent the chicken with foil to keep it warm while we prep our creamy, flavorful, melt in your mouth onions.
Add a little more oil to the pan and then toss in the sliced onions. Cook for 5-6 minutes until they start to turn golden. Toss in a little butter, garlic, and fresh thyme and continue cooking for another few minutes until the garlic and thyme is extra fragrant.
Next, stir in a few tablespoons of balsamic vinegar and cook another 5-6 minutes until onions are a deep golden brown. They are done, but first, it’s very important to give them a little taste test because YUM.
Stir in the beef broth and half and half, then give it a nice stir until well incorporated. Nestle the chicken back into the skillet, then spoon the onions and juices directly onto the tops of the chicken. Lastly, sprinkle on some freshly grated gruyere cheese and simmer on low until cheese is melted. Finally it’s time to DIG IN!!Print
One Skillet French Onion Chicken
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4–5 1x
- 2–3 T olive oil
- 5 chicken cutlets (thinly sliced chicken breasts)
- 1 yellow onion, sliced into strips
- 2 T butter
- 5 cloves garlic, minced
- 1 tsp fresh thyme
- 2 T balsamic vinegar
- 1 cup beef broth
- 3/4 cup half and half
- Fresh grated gruyere cheese
- Salt + Pepper, to taste
- Season chicken cutlets on both sides generously with salt and pepper.
- Heat olive oil in a large cast iron skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, until golden brown, cooked through and juices run clear. Transfer to a plate on the side and cover with foil.
- Reduce heat to medium and add onions to the same skillet along with another 1-2 T oil. Cook for 5-6 minutes, then add 2 T butter, garlic, and fresh thyme. Cook another 2-3 minutes then add balsamic vinegar and stir to combine. Continue cooking another 5-6 minutes, stirring frequently, until onions are a deep golden brown (but not burned!).
- Reduce heat to medium low. Pour in beef broth and half and half and stir to combine. Add chicken back to skillet and spoon onions and juices over the tops of the chicken. Add gruyere cheese to the tops of the chicken and simmer on low until cheese is melted.