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French onion chicken in a white skillet on counter next to a dish of green beans
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One-Pan French Onion Chicken

If you love French onion soup, this flavor-packed one-pan French onion chicken recipe will be your new favorite dish.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Keyword: French Onion Chicken
Servings: 4 servings
Author: Rachel Quenzer

Ingredients

Chicken Seasoning

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley

French Onion Chicken

  • 4 7 oz. Omaha Steaks Butcher's Cut Air-Chilled Chicken Breasts thawed
  • Chicken seasoning
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 large yellow onions, thinly sliced
  • 4 garlic cloves, grated
  • 1 large shallot
  • 4 tablespoons butter
  • 1/2 cup white wine
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 cups gruyere cheese
  • Additional fresh thyme for garnish, optional

Instructions

  • Chicken Seasoning
  • Combine all ingredients in a small bowl and mix until well incorporated.
  • French Onion Chicken
  • Preheat the oven to 350 degrees Fahrenheit.
  • Remove chicken from packaging and pat dry. Coat with extra virgin olive oil and season with prepared chicken seasoning.
  • Cook in large Dutch oven over medium flame for 2 1/2 minutes per side.
  • Remove chicken from the pan and add olive oil.
  • Add onions and cook, stirring regularly for 15 minutes, until caramelized.
  • Add garlic, shallot, and butter. Cook another 10 minutes, stirring regularly.
  • Add the white wine and deglaze pan. Cook for 3 minutes, scraping brown bits from the bottom, then add beef broth and Worcestershire sauce.
  • Add thyme and stir; simmer 5 minutes on low.
  • Add chicken back in, cover, and bake for 15- 20 minutes.
  • When done, top chicken with gruyere cheese and cover with lid to melt. Add optional thyme garnish and sea salt and pepper to taste. Serve over preferred potatoes.