One-Pan French Onion Skillet

4.20 from 5 votes

One-Pan French Onion Skillet

The Best One-Pan Cheesy French Onion Skillet delivers all the joy of French onion soup without the hassle or long hours. With the addition of tender chicken, it’s packed with protein, making it a family-friendly dinner that even picky eaters will love.

Prep Time10

Cook Time50

Total Time1

Course: Mom's Best 100 Easy Chicken Recipes

Cuisine: American, French

Keyword: chicken, dinner, dinner recipe

Servings:

Author: Carrian Cheney

Ingredients

For the Onions

2 Tablespoons Butter olive oil is fine
1 Large Yellow Onion sliced thin
1/2 teaspoon Brown Sugar
1/4 Cup Water
1 Clove Garlic minced
2 teaspoons Fresh Thyme Leaves

For the Dish

2 Pounds Boneless, skinless Chicken breasts cut in 1" pieces
Salt and Pepper
2 Tablespoons Flour
1 Tablespoon Olive Oil
3/4 Cup Beef Broth
3/4 Cup Chicken Broth
1 teaspoon Worcestershire Sauce
1 Bay Leaf
1 Cup Gruyere Cheese shredded
1 Tablespoon Parmesan Cheese grated

US Customary - Metric

Instructions

In a large skillet, melt the butter over medium heat. Once melted, add the onions and season them with a pinch of salt. Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally. Then, add the brown sugar and water. Continue cooking, stirring occasionally, until the onions are caramelized and golden brown, which will take about 25 minutes.
2 Tablespoons Butter, 1 Large Yellow Onion, 1/2 teaspoon Brown Sugar, 1/4 Cup Water
Add the garlic and thyme to the skillet, stirring them in, and cook for about 1 minute until fragrant. Then, turn off the heat and transfer the onion mixture to a plate. Wipe the skillet clean to prepare it for the next steps.
1 Clove Garlic, 2 teaspoons Fresh Thyme Leaves
In a large bowl, season the chicken with salt, pepper, and flour, tossing to coat evenly. In the same skillet, heat oil over medium-high heat. Add the chicken in batches and cook until golden brown on all sides and nearly cooked through, about 8 minutes.
2 Pounds Boneless, skinless Chicken breasts, Salt and Pepper, 2 Tablespoons Flour, 1 Tablespoon Olive Oil
Add the beef broth, chicken broth, Worcestershire sauce, and bay leaf to the skillet, then return the caramelized onions to the mixture. Bring everything to a boil, then reduce the heat and let it simmer until the chicken is fully cooked and the beef broth has reduced slightly, about 10 more minutes.
3/4 Cup Beef Broth, 3/4 Cup Chicken Broth, 1 teaspoon Worcestershire Sauce, 1 Bay Leaf
Sprinkle the Gruyère cheese generously over the chicken and onion mixture, then cover the skillet with a lid to trap the heat. Cook for about 2 minutes, or until the cheese is melted and bubbly. Remove from heat and garnish with freshly grated Parmesan and chopped parsley before serving.
1 Cup Gruyere Cheese, 1 Tablespoon Parmesan Cheese

Video

Nutrition