Ingredients
- Chicken breasts: 4, boneless, skinless
- Yellow onions: 3 large, thinly sliced
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Dry white wine: 1/2 cup (such as Sauvignon Blanc or Pinot Grigio)
- Chicken broth: 1 cup
- Gruyere cheese: 1 cup, shredded
- Fresh thyme: 1 tablespoon, chopped
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat butter and olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized and golden brown. This step is crucial for flavor.
- Step 3: Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes. Stir in the chicken broth and thyme. Simmer for 5 minutes to allow the flavors to meld.
- Step 4: Place chicken breasts in the prepared baking dish. Pour the onion mixture evenly over the chicken.
- Step 5: Sprinkle the shredded Gruyere cheese over the top of the onion mixture and chicken.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
- For best flavor, caramelize the onions low and slow – patience is key to that rich, sweet depth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven until warmed through, adding a splash of broth if needed to prevent drying.
- Serve French Onion Chicken over rice or with a side of crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American