Chicken is a really versatile protein choice and features in all kinds of delicious recipes. Here, it’s paired with onion, garlic, beef broth, a splash of wine, and two kinds of cheese for a mouthwatering result.
If you like French onion soup with its robust, vibrant flavors, then you will definitely love this bold-tasting chicken in a French onion sauce. It’s really impressive and would work for a dinner date or special holiday.
The rich beef broth-based French onion style sauce is just so good with the juicy chicken, since the chicken doesn’t have a strong flavor and easily suits those French onion flavors. Try it with homemade mashed potatoes, adding some roasted garlic to elevate the taste, or roasted potatoes or even fries or wedges. Some broccoli, peas, asparagus, or green beans would also be a good side dish to have with this.
Why You’ll Love the Recipe:
This gorgeous dish pairs juicy chicken cutlets with a wonderfully rich French onion sauce and two kinds of cheese. If you like French onion soup, you are going to love this.
How to Serve It:
Pair this tasty dish with mashed potatoes, noodles or rice, as well as any veggies you like.
Can You Make It Ahead?
It’s best made and served up fresh.
Variations and Substitutions:
If you can’t find chicken cutlets, use 2 regular chicken breasts and slice in half lengthwise to make 4 thinner cutlets.
Ingredients needed:
- Chicken cutlets
- Olive oil
- Butter
- Salt and black pepper, to taste
- Italian seasoning
- Yellow onions
- Minced garlic cloves
- All-purpose flour
- Dry rose or white wine
- Low-sodium beef broth
- Swiss cheese
- Grated parmesan cheese
- Fresh parsley
How to make Cheesy French Onion Chicken:
Heat the oil in a skillet.
Sprinkle the chicken cutlets with salt and pepper, then saute until golden brown all over in the hot skillet.
Transfer the chicken to a bowl and cover to keep warm.
Melt the butter in the same skillet and add the onions, sprinkling a little salt on them.
Cook for about half an hour or until golden and caramelized, stirring occasionally.
Turn the heat right down and add the garlic and Italian seasoning and cook for half a minute.
Turn up the wine, add the wine and cook until mostly reduced.
Sprinkle the flour over the onions and cook 2 minutes, stirring all the time.
Add the beef broth and simmer for 5 minutes.
Put the chicken cutlets back in the skillet.
Top each one with Swiss cheese and parmesan.
Cover the skillet with a lid or with foil and cook until the cheese has melted.
Serve over noodles, mashed potatoes or rice, sprinkled with fresh chopped parsley if liked.
Anyone who enjoys French onion soup is going to love the wonderful flavors in this French onion chicken. It’s comfort food with a touch of elegance, making it suitable for any occasion.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Cheesy French Onion Chicken
This gorgeous dish pairs juicy chicken cutlets with a wonderfully rich French onion sauce and two kinds of cheese. If you like French onion soup, you are going to love this.
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 4 chicken cutlets
- 1 tablespoon olive oil
- 4 tablespoons butter
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 yellow onions, cut into ¼-inch rings
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- ¼ cup dry rose or white wine
- 2 cups low-sodium beef broth
- 4 slices Swiss cheese
- ½ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Heat the oil in a skillet.
- Sprinkle the chicken cutlets with salt and pepper, then saute until golden brown all over in the hot skillet.
- Transfer the chicken to a bowl and cover to keep warm.
- Melt the butter in the same skillet and add the onions, sprinkling a little salt on them.
- Cook for about half an hour or until golden and caramelized, stirring occasionally.
- Turn the heat right down and add the garlic and Italian seasoning and cook for half a minute.
- Turn up the wine, add the wine and cook until mostly reduced.
- Sprinkle the flour over the onions and cook 2 minutes, stirring all the time.
- Add the beef broth and simmer for 5 minutes.
- Put the chicken cutlets back in the skillet.
- Top each one with Swiss cheese and parmesan.
- Cover the skillet with a lid or with foil and cook until the cheese has melted.
- Serve over noodles, mashed potatoes or rice, sprinkled with fresh chopped parsley if liked.
- Cook Time: 50 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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