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The BEST One Pot French Onion Chicken

overhead view of french onion chicken in a dutch oven.
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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)

Ingredients

Scale
  • 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

Instructions

  1. In a large Dutch oven or oven-proof skillet, heat 1 tbsp 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.
  2. 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.
  3. Heat remaining butter in the same pot or skillet that the onions were in over medium heat. Lightly sprinkle chicken breasts evenly with 1 tbsp 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.
  4. 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.
  5. 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.
  6. Bake at 375° for 10-15 minutes, or until cheese is melted and chicken is cooked through. Remove from oven and serve.
  1. Pour broth into skillet and use a wooden spoon to scrape up any bits on the bottom. Stir in vinegar and thyme.
  2. 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.
  3. Turn up heat to 425°F. Sprinkle cheese oven chicken and place back in the oven until cheese is melted and bubbly.
  4. 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 tsp 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 1/2 tsp 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.

Keywords: french onion chicken, baked french onion chicken, french onion chicken casserole, one pot french onion chicken

Find it online: https://livelytable.com/french-onion-chicken/