This is basically French onion soup… but make it dinner. Juicy pan-seared chicken smothered in deeply caramelized onions, rich beefy sauce, and finished with melted mozzarella. It’s cozy, savoury, and exactly what you want when you need something filling and comforting without being complicated.
I served this with mashed potatoes and broccoli, and honestly – it’s the kind of meal that makes you pause mid-bite because it’s just that good.
Why You’ll Love This Recipe
- French onion vibes without the soup bowls
- High-protein, super filling
- Cozy, cheesy, and family-friendly
- Great for meal prep or leftovers
- Feels fancy but uses pantry staples
French Onion Chicken Recipe
5-6
servings15
minutes40
minutes430
kcalIngredients
5–6 chicken breasts
Olive oil
Salt & black pepper
Garlic powder
Onion powder
Dried thyme
2 large onions, thinly sliced
Butter
Worcestershire sauce
Beef broth
Shredded mozzarella cheese
Fresh parsley, chopped
Directions
- Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and dried thyme. Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden. Remove from the pan and set aside.
- In the same pan, add butter and sliced onions. Cook over medium-low heat, stirring often, until the onions are deeply caramelized and golden brown, about 20–25 minutes.
- Add Worcestershire sauce and beef broth to the pan, scraping up any browned bits. Let the mixture simmer for a few minutes until slightly reduced.
- Return the chicken to the pan, spoon the onions and sauce over top, and sprinkle generously with mozzarella cheese. Cover the pan and cook until the cheese is melted and the chicken is fully cooked through.
- Remove from heat, garnish with fresh parsley, and serve with mashed potatoes and broccoli.
Recipe Notes
- Add a pinch of sugar if your onions need help caramelizing
- Gruyère or Swiss cheese are great swaps for mozzarella
- Add extra broth if serving over potatoes or rice
- Can be finished in the oven at 375°F until bubbly
These carnalized onions work great using this Non-Stick Pan
Feeling something different? Try my Creamy Lemon Dill Salmon
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