This easy gluten-free French Onion Chicken Recipe uses just one skillet and simple ingredients. Using chicken and sweet caramelized onions, this broth-soaked dinner is done in under an hour.
I love a weeknight dinner that feels fancy. While the onions may take some time to caramelize, this dinner is worth the wait and makes the best leftovers. Serve it with rice or mashed potatoes alongside a salad for a complete meal.
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This French onion chicken skillet is an easy weeknight dinner. Other chicken recipes that are easy for weeknight meals are the Chicken Piccata Meatballs, Marsala Chicken Thighs, Za'atar Chicken, and the Grilled Chicken Kabobs.
Ingredients
You will need the following ingredients to make this french onion chicken bake:
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Ingredient Notes
- Beef Bouillon Paste - I alway have Better Than Bouillon in the house and it is my go-to for broths and stocks. I tested and used this paste to make the beef broth in this recipe as well. You can buy a pre-made beef broth but I didn't want to spend the extra money if the bouillon worked well, which it did.
- Flour - I use a gluten-free all-purpose flour in this recipe. I did test this with regular all-purpose flour, which works just fine.
- Chicken - I chose cutlets, which cook fast. You can substitute chicken breasts or even boneless chicken thighs in this recipe. The time it takes to cook will need to be adjusted so the chicken is cooked through.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Mushrooms - I love mushrooms! If you have some and want to add it into this recipe, slice the mushrooms thin and saute them once you remove the onions from the skillet. Add 2 teaspoons of extra olive oil and saute until they are golden brown. Remove them from the skillet and set aside before cooking the chicken.
- Bacon - Another natural pairing for this recipe. Slice your bacon into small pieces and just like the mushrooms, saute the bacon in the same skillet once you remove the onions. Add the cooked bacon to the onion mixture before topping the chicken.
- Vegetables - If you would like to add some veggies and make this a one pan meal, I suggest adding in some spinach at the end and wilt it around the chicken.
How To Make This French Onion Chicken Recipe: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Melt the butter in a skillet. Add the onions, thyme, and pepper. Cook until the onions are translucent and then add broth. Continue cooking until the onions are soft. Add in the sugar and continue cooking until the onions brown. Remove and set aside.
Step 2: Season the chicken and coat in flour. Working in batches, add the chicken to the pan with the olive oil and cook about 3 minutes a side. Set the chicken aside.
Step 3: Add the sherry to the skillet and simmer for a couple of minutes. Then add the broth and bouillon. Cook until the sauce is slightly thickened.
Step 4: Add the chicken back to the skillet, top with the onions and cheese. Broil until the cheese is melted and golden brown.
Recipe Tips
- Use a cast iron skillet or another heavy-bottomed pan for the best results. I use either a Staub skillet or a cast-iron pan for this recipe.
- Wipe the pan out after removing the onions. You don't really need to wash the pan but you can rinse it if you prefer.
Confidence Tip
The onions take time to caramelize. Use the "low and slow method" and don't get impatient. The onions will start turning brown but it could take up to 20 minutes.
Frequently Asked Questions
Yes! You will need to adjust the cooking time. Chicken breasts take longer to cook all the way through.
Can I prepare the onions or chicken ahead of time?
Yes. You can prepare the onions up to a day in advance. Store them in an airtight container in the refrigerator. The chicken I would prepare the day you are making this dish so you can take advantage of scraping up the browned bits into the sauce for added flavor.
Salads To Pair With This Chicken
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Thank you!
Gwen
French Onion Chicken Recipe (GF)
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Equipment
- 1 large skillet preferably cast iron
Ingredients
- 3 tbsps unsalted butter
- 1 ½ lbs yellow onions about 3 medium, sliced thin, about 6 cups
- 2 tsps fresh thyme leaves divided
- ½ teaspoon ground black pepper divided
- ½ teaspoon sugar
- 1 ¾ cups beef broth divided
- 16 oz chicken cutlets not chicken breasts, about 4 cutlets
- ⅓ cup gluten-free all-purpose flour
- 2 tsps onion powder
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup dry sherry
- 1 tablespoon beef bouillon paste
- 4 oz Gruyere cheese shredded, about 1 cup
- 2 oz Parmesan cheese grated or shredded, about ½ cup
Instructions
- Heat the butter in a large cast-iron skillet over medium heat until melted.3 tbsps unsalted butter
- Stir in the onions, 1 teaspoon of the thyme, and ¼ teaspoon of the pepper.1 ½ lbs yellow onions, 2 tsps fresh thyme leaves, ½ teaspoon ground black pepper
- Cook, stirring occasionally, until the onions are translucent, about 4 minutes.
- Stir in ½ cup of broth and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cover. Cook, stirring occasionally, until the onions are soft, about 15-18 minutes.1 ¾ cups beef broth
- Sprinkle with the sugar and continue to cook over medium-high heat, uncovered. Stir often until the edges are light browned. About 4-5 minutes.½ teaspoon sugar
- Transfer the onions to a plate, wipe out the skillet or rinse and wipe until the skillet is clean.
- Season the chicken with the onion powder, salt, thyme, and pepper.16 oz chicken cutlets, 2 tsps onion powder, ½ teaspoon kosher salt, 1 tablespoon olive oil
- Place the flour in a shallow dish. Dredge the chicken on both sides, shaking off the excess. Place on a separate plate.⅓ cup gluten-free all-purpose flour
- Heat oil in the clean skillet over medium heat.
- Working in two batches, add 2 chicken cutlets to the skillet. Cook, turning halfway through, until golden brown, about 5-6 minutes total per batch. Transfer to a clean plate and repeat with the remaining 2 cutlets.
- Preheat the oven to broil with the top rack 5 inches from the broiler.
- Add sherry to the skillet and scrape up any browned bits.¼ cup dry sherry
- Simmer until slightly reduced, about 2 minutes.
- Stir in the remaining 1 ¼ cups of the broth and add the bouillon paste to the skillet. Cook, stirring often until the sauce thickens slightly, about 4 minutes.1 tablespoon beef bouillon paste
- Add the chicken into the sauce.
- Top each piece of chicken with ½ cup of the onions, ¼ cup of the Gruyere, and 2 tbsps of Parmesan cheese.4 oz Gruyere cheese, 2 oz Parmesan cheese
- Broil until the cheese is melted and lightly golden brown, about 3 minutes.
- Garnish with black pepper and fresh thyme leaves.
Gwen Wolken says
A delicious dinner!