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French Onion Chicken Skillet Recipe

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4.1 from 7 reviews

A hearty and flavorful French Onion Chicken Skillet recipe featuring tender chicken breasts simmered with caramelized onions and thyme, topped with melted Gruyère cheese, and served over buttery pappardelle pasta. This comforting one-pan dish combines rich beef broth, aromatic herbs, and melted cheese for a satisfying meal perfect for family dinners.

Ingredients

Chicken and Marinade

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon dried Mexican oregano
  • 2 tablespoons all-purpose flour

Onions and Aromatics

  • 4 tablespoons olive oil, divided
  • 2 large yellow onions, halved and sliced into 1/4-inch pieces
  • 2 cloves minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Broth and Cheese

  • 1 cup beef broth or beef bone broth
  • 1 cup shredded Gruyère cheese
  • Freshly chopped parsley, for optional garnish

Pasta

  • 8 ounces pappardelle or wide egg noodles
  • 2 tablespoons butter

Instructions

  1. Prepare the Chicken: Pat the chicken dry with paper towels and season generously with salt and pepper. Cut into 1-inch pieces if not already done.
  2. Slice Onions and Mince Garlic: Halve the yellow onions and slice into 1/4-inch thick slices. Mince the garlic cloves finely and set aside.
  3. Caramelize the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions, a pinch of kosher salt, freshly ground black pepper, and chopped thyme. Reduce heat to medium-low and cook, stirring occasionally, until the onions are caramelized but still intact, about 20 minutes.
  4. Add Garlic and Remove Onions: Stir in the minced garlic for about 1 minute, then remove the pan from heat. Transfer the caramelized onions to a bowl and set aside.
  5. Coat the Chicken: In a medium bowl, combine the flour, dried Mexican oregano, salt, and pepper. Toss the chicken pieces in this flour mixture until evenly coated.
  6. Brown the Chicken: Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated chicken pieces and cook until browned on all sides and mostly cooked through, about 6 minutes. Ensure the internal temperature reaches 165°F (74°C) with a kitchen thermometer.
  7. Add Broth and Onions: Pour in the beef broth, then add the caramelized onions back to the skillet. Bring the mixture to a boil.
  8. Simmer: Reduce heat to low and let simmer until the chicken is fully cooked and the broth reduces and thickens slightly, approximately 12 minutes.
  9. Cook Pasta: While the chicken simmers, prepare the pappardelle or wide egg noodles according to package instructions. Drain and toss with 2 tablespoons of butter in a serving dish to coat evenly.
  10. Top with Cheese: Sprinkle shredded Gruyère cheese over the chicken in the skillet. Cover the skillet with a lid and remove from heat, allowing the residual heat to melt the cheese, about 2 minutes.
  11. Serve: Spoon the French Onion Chicken mixture over the buttered pasta. Garnish with freshly chopped parsley if desired, and serve immediately for a comforting, flavorful meal.

Notes

  • For best flavor, use fresh thyme leaves rather than dried.
  • Be careful not to burn the onions; cook slowly on medium-low heat for proper caramelization.
  • You can substitute beef broth with mushroom broth for a vegetarian variation, but keep in mind this will change the flavor and protein content.
  • Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
  • Gruyère cheese can be substituted with Swiss cheese if unavailable.
  • Leftover chicken and pasta can be stored separately in airtight containers in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/french-onion-chicken-skillet-recipe/