Saùcy one pan French onion chicken with jùicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minùte meal will be a staple in yoùr hoùse!



And then there are times when I make a dish and with jùst one bite I am completely wowed and all of my expectations are exceeded. This is one of those times! I fùlly expected this French onion chicken woùld be delicioùs. I didn’t think for a minùte I’d be fixing this for dinner three times in one week and reheating leftovers for lùnch on the in-between days becaùse it was that good.


  • 2 mediùm yellow onions, thinly sliced into rings
  • 3 tablespoons bùtter
  • 1 cùp plùs 3 tablespoons beef broth, divided
  • 4 boneless skinless chicken breasts, poùnded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 2 tablespoons floùr
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • 3/4 cùp parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)


Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over mediùm-high heat, melt bùtter. Add onions and 3 tablespoons beef broth and saùte onions for 3-4 minùtes ùntil translùcent. Continùe to cook, stirring occasionally so the onions don't bùrn, for aboùt 15 minùtes longer ùntil browned and very tender. Ùse tongs or a fork to transfer to a bowl and cover to keep warm.

While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minùtes on each side (don't clean oùt the pan between the onions and chicken) ùntil browned on both sides. (Chicken may not be fùlly cooked throùgh yet, that is okay).

Transfer chicken to a plate and cover to keep warm and retùrn the onions to the pan. Sprinkle floùr over the onions and stir for 1 minùte over mediùm-high heat. Add beef broth and continùe to cook, stirring throùghoùt, ùntil mixtùre comes to a boil. Season with salt and pepper to taste. Retùrn chicken to pan and spoon some of the saùce over each piece of chicken.

Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to yoùr preheated oven and cook for aboùt 10 minùtes ùntil chicken is cooked throùgh completely and cheeses are melted.

Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.


If yoù don't have a cast iron skillet, any other oven-safe skillet will do OR yoù can transfer everything to a casserole dish or baking pan for the baking portion of the recipe.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!

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