Description
This French Onion Chicken with Gruyere is a savory dish featuring tender, pounded chicken breasts coated in a flavorful herb-infused flour, pan-seared to golden perfection, and topped with caramelized sweet onions simmered in a rich beef broth sauce. Finished with melted Gruyere cheese and aromatic fresh thyme, it makes a comforting and elegant meal perfect for serving over creamy mashed potatoes.
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)
Onion 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
Finishing
- 1 cup shredded Gruyere cheese
- Fresh thyme leaves (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about ½ inch thickness. Then cut the chicken into six pieces weighing approximately 4 ounces each.
- Coat the Chicken: In a shallow bowl, combine the all-purpose flour with ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 ½ teaspoons salt, and black pepper. Set aside 2 tablespoons of this flour mixture for later. Dredge each chicken piece in the remaining flour mixture, coating evenly. Let rest for 5 minutes, then dredge the chicken once more for a thicker coating.
- Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Shake off excess flour from the chicken pieces and arrange them in a single layer in the skillet. Cook for 6 to 7 minutes on each side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Caramelize the Onions: To the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the thinly sliced sweet onions. Cook over medium heat for 20 to 25 minutes, stirring occasionally, until onions are deeply golden and caramelized. Add ½ cup of the beef broth and the finely minced garlic, scraping the skillet’s bottom to loosen browned bits. Stir and cook for an additional 2 to 3 minutes.
- Make the 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 into the skillet with the 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 simmer until the sauce reduces by half, about 5 to 10 minutes.
- Combine Chicken and Cheese: Nestle the seared chicken pieces back into the skillet with the onion sauce. Sprinkle the shredded Gruyere cheese evenly over the chicken. Cover the skillet and cook for about 5 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Serve: Serve the French Onion Chicken hot over mashed potatoes, garnished with fresh thyme leaves if desired for an aromatic finish.
Notes
- Pounding the chicken to an even thickness ensures uniform cooking and tenderness.
- Caramelizing the onions low and slow develops the rich, sweet flavor essential to this dish.
- Using Gruyere cheese adds a nutty, creamy melt that pairs beautifully with the savory sauce.
- Leftover sauce can be stored in the fridge for 2-3 days and reheated gently.
- For a gluten-free version, substitute the all-purpose flour for a gluten-free flour blend.
