French Onion Chicken Skillet

French Onion Chicken Skillet

French Onion Chicken Skillet

Chunks of chicken tossed in a thick french onion gravy loaded with sautéed Vidalia onions and melted Swiss cheese. This is great served over slices of french bread, egg noodles or rice.


2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.

Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.

Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.

Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!

Recipe adapted from Mother Thyme

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  1. I made this tonight. I did not have any balsamic vinegar so I used a splash of red wine, apple cider vinegar, and honey. The flavor was on point. I hate sage so I used goya adobo and Italian herb blend to season the chicken breasts. I recommend making a roux for the gravy because I had to strain my gravy after attempting to just whisk in the flour. Lots of undesired little lumps lol. I also added a pinch of garlic powder to the gravy because I love the depth it adds. I used Italian blend shedded cheese because it's what I had on hand. I broiled the dish at the end for maybe 90 seconds to get a nice color on the cheese. It came out amazing. I recommend this recipe, my 5 year old ate onions!!! Win for me. Thank you for the inspiration this is a great spin on an already wonderful classic dish. Wish I could upload a photo!