Name: The BEST One Pot French Onion Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 1 baguette; 2 tbsp butter, divided; 2 medium sweet yellow onions, sliced 1/4 inch thick; 1 clove garlic, minced; 4 small boneless, skinless chicken breasts; 2 tbsp flour (I use white whole wheat), divided; 1/2 tsp sea salt; 1/2 tsp freshly cracked black pepper; 1 tbsp fresh thyme leaves; 1 tsp dijon mustard; 1 cup low sodium beef broth; 2 tbsp balsamic vinegar; 3/4 cup gruyere cheese, freshly grated

Jump to Recipe·Print Recipe

The BEST One Pot French Onion Chicken combines everything you love about French onion soup with a hearty baked chicken main dish for a healthy, high protein, comforting dinner the whole family will love! (gluten-free and low-carb options)

This French onion chicken might just be one of my new favorite dinners. And it's about to be yours, too!

I love a big bowl of cozy, crouton-topped French onion soup with it's cheesy, melty top. But sometimes I just need a little more substance than that. I need a big chunk of protein. My solution is this delicious French onion chicken.

Why You'll Love French Onion Chicken

This French Onion Chicken is everything you love about French onion soup - the caramelized onions, the rich, savory broth soaked up by crusty bread, and delicious melted cheese - but in a healthy, hearty, protein-packed main dish that's comforting, filling, and husband-approved!

How To Make The Best French Onion Chicken

The best French onion chicken gets a start on the stove, where the onions are caramelized into soft, buttery strands and the chicken gets seared to lock in the juices. Then it's all topped with crusty croutons and gruyere cheese and baked to perfection in the oven. Here's a more detailed breakdown.

Caramelize the onions in a touch of butter in a Dutch oven on the stove.
Set the onions aside and use the same pot to sear the flour-dusted chicken breasts.
Set the chicken aside, and create the flavorful, soupy onion sauce by mixing the onions with beef broth, balsamic vinegar, a touch of dijon mustard and some fresh thyme.
Nestle the chicken back into the pot with the onions, top each chicken breast with toasted baguette slices, and then top it all with freshly grated gruyere.
Bake it all to cheesy, melty perfection in the oven!

Tips For Making The Best French Onion Chicken

I like the easy cleanup of using only one dish (which is why I love Dutch ovens!) but if you don't have a Dutch oven or large oven-safe skillet, you can use one big post on the stove, then transfer everything to a baking dish to finish in the oven.
Adjust the amount of salt based on the broth you're using. I typically use unsalted homemade broth, so I add a ½ teaspoon of salt with with broth, but if you're using regular store-bought broth, you probably won't need to add any salt at all.
For the best results, use chicken breasts of even thickness. Pound them out to uniform thickness, if necessary. That way each piece cooks evenly and doesn't dry out.
I suggest using a thermometer to check the internal temperature of your chicken. Once it reaches 165°F in the thickest part of the inside of the breast, it's done and you can take it out. Using a thermometer ensures the chicken is cooked to a safe temperature but doesn't over-cook and get dry.

Ingredient Substitutions

For gluten-free, use your favorite cup-for-cup gluten-free all-purpose flour blend and a gluten-free baguette.
For low-carb, skip dredging the chicken in flour and simply leave off the baguette.
I love gruyere cheese for the most delicious French onion experience, but you can substitute mozzarella or provolone cheese if that's what you have.
Substitute 1 teaspoon dried thyme if you don't have fresh thyme.

What To Serve With French Onion Chicken

I suggest serving this French onion chicken with a green veggie like steamed broccoli, or sautéed green beans, and more bread for soaking up the savory, brothy goodness. You can also never go wrong spooning the chicken and onions over mashed potatoes and serving with a simple green salad!

More Delicious Chicken Dinners You'll Love

Did you make this recipe? Please leave a star rating in the comments!

The BEST One Pot French Onion Chicken

overhead view of french onion chicken in a dutch oven.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: main dish
Method: baked
Cuisine: French

Ingredients

Scale

1 baguette
2 tbsp butter, divided
2 medium sweet yellow onions, sliced ¼ inch thick
1 clove garlic, minced
4 small boneless, skinless chicken breasts
2 tbsp flour (I use white whole wheat), divided
½ tsp sea salt
½ tsp freshly cracked black pepper
1 tbsp fresh thyme leaves
1 tsp dijon mustard
1 cup low sodium beef broth
2 tbsp balsamic vinegar
¾ cup gruyere cheese, freshly grated

Instructions

In a large Dutch oven or oven-proof skillet, heat 1 tablespoon of the butter over low heat. Add onions and garlic and cook until caramelized, stirring occasionally, about 15-20 minutes. Remove from pan and set aside.
Meanwhile, heat oven to 400°F. Slice baguette into 12 slices. Place on a baking sheet and toast 5-10 minutes. Remove from oven and set aside. Lower oven temperature to 375°F.
Heat remaining butter in the same pot or skillet that the onions were in over medium heat. Lightly sprinkle chicken breasts evenly with 1 tablespoon of the flour on both sides. Sprinkle both sides evenly with flour. Sear chicken breasts on both sides until browned (about 2-3 minutes per side). Remove to a plate.
Add onions back to pot and sprinkle with remaining flour, salt, pepper, and thyme. Stir, then add dijon, beef broth and balsamic vinegar. Use a wooden spoon to scrape the brown bits from the bottom of the pot and mix everything well.
Turn off stove and place chicken breasts back into the pot, nestling them in with the onions. Top each chicken breast with toasted baguette slices. Sprinkle with grated gruyere cheese.
Bake at 375° for 10-15 minutes, or until cheese is melted and chicken is cooked through. Remove from oven and serve.

Pour broth into skillet and use a wooden spoon to scrape up any bits on the bottom. Stir in vinegar and thyme.
Place onions and chicken back in the skillet. Place in the oven and cook 15 minutes, or until chicken is cooked through and sauce is thickened.
Turn up heat to 425°F. Sprinkle cheese oven chicken and place back in the oven until cheese is melted and bubbly.
Divide onto plates and serve with crusty bread.

Notes

For gluten-free, use your favorite cup-for-cup gluten-free all-purpose flour blend and a gluten-free baguette.
For low-carb, skip dredging the chicken in flour and simply leave off the baguette.
I love gruyere cheese for the most delicious French onion experience, but you can substitute mozzarella or provolone cheese if that's what you have.
Substitute 1 teaspoon dried thyme if you don't have fresh thyme.
I like the easy cleanup of using only one dish (which is why I love Dutch ovens!) but if you don't have a Dutch oven or large oven-safe skillet, you can use one big post on the stove, then transfer everything to a baking dish to finish in the oven.
Adjust the amount of salt based on the broth you're using. I typically use unsalted homemade broth, so I add a ½ teaspoon of salt with with broth, but if you're using regular store-bought broth, you probably won't need to add any salt at all.
For the best results, use chicken breasts of even thickness. Pound them out to uniform thickness, if necessary. That way each piece cooks evenly and doesn't dry out.
I suggest using a thermometer to check the internal temperature of your chicken. Once it reaches 165°F in the thickest part of the inside of the breast, it's done and you can take it out. Using a thermometer ensures the chicken is cooked to a safe temperature but doesn't over-cook and get dry.