French Onion Chicken

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This gluten-free French Onion Chicken is an easy one-pan meal featuring tender chicken smothered in sweet, caramelized onions and melted cheese. Ready in under an hour with simple ingredients, it’s perfect for busy weeknights.

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: French

Diet: Gluten Free

Servings: servings

Calories: 536kcal

Author: Gwen Wolken

Equipment

1 large skillet preferably cast iron

Ingredients

3 tablespoons unsalted butter
1 ½ pounds yellow onions about 3 medium, sliced thin, about 6 cups
2 teaspoons fresh thyme leaves divided
½ teaspoon ground black pepper divided
½ teaspoon sugar
1 ¾ cups beef broth divided
16 ounces chicken cutlets not chicken breasts, about 4 cutlets
⅓ cup gluten-free all-purpose flour
2 teaspoons onion powder
½ teaspoon kosher salt
1 tablespoon olive oil
¼ cup dry sherry
1 tablespoon beef bouillon paste
4 ounces Gruyere cheese shredded, about 1 cup
2 ounces Parmesan cheese grated or shredded, about ½ cup

Instructions

Heat the butter in a large cast-iron skillet over medium heat until melted.
3 tablespoons unsalted butter
Stir in the onions, 1 teaspoon of the thyme, and ¼ teaspoon of the pepper.
1 ½ pounds yellow onions, 2 teaspoons 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 ounces chicken cutlets, 2 teaspoons 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 ounces Gruyere cheese, 2 ounces Parmesan cheese
Broil until the cheese is melted and lightly golden brown, about 3 minutes.
Garnish with black pepper and fresh thyme leaves.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat either in a microwave or skillet on the stove.

You can make the onions up to a day in advance. I don't recommend making the chicken in advance but I have tested it and it works. I like scraping the flour bits into the sauce from the cooked chicken and you can't do that if the chicken is cooked in advance.

Nutrition