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–+ servings

French Onion Chicken

This French Onion Chicken recipe is an amazing family recipe that EVERYONE in my family absolutely loves. Save it so you can make it for your next family dinner. 
5 from 3 votes
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Course: dinner
Cuisine: American
Keyword: chicken recipes, French Onion Chicken, French Onion Chicken recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 - 5 servings
Author: Rachel

Equipment

  • 1 large pan or Dutch oven

Ingredients

Ingredients for the chicken

  • 2 Tbsp. extra virgin olive oil, divided
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. fresh cracked pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic salt

Ingredients for the French Onion Chicken

  • 1 package boneless, skinless chicken thighs or chicken breasts
  • 2 Tbsp. extra virgin olive oil
  • 2 1/2 yellow onions, sliced
  • 4 cloves fresh garlic, grated
  • 2 large shallots, diced
  • 4 Tbsp. butter
  • 1 cup white wine
  • 2 cups beef stock
  • 1 Tbsp. Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 Tbsp. Beef bouillon paste
  • 2 tsp. sea salts
  • 1 tsp. fresh cracked black pepper
  • 8 oz. Gruyere cheese, shredded
  • Additional fresh thyme, fresh chives, sea salt and fresh cracked pepper for topping.

Instructions

  • Preheat the oven to 350 degrees.
  • Cover the chicken with 1 Tbsp. extra virgin olive oil and then season with the chicken seasonings above on both sides.
  • Cook in large Dutch oven over a medium flame with additional 1 Tbsp. of extra virgin olive oil from the chicken ingredients above. 2 minutes per side for chicken thighs. Use 3 minutes per side if you are using chicken breasts.
  • Remove the chicken from the pan and set aside.
  • Add the extra virgin olive oil and heat on medium. Then add the onions and shallots.
  • Cook stirring on a regular basis for 15 minutes to caramelize.
  • Add in the garlic and butter. Cook another 5 minutes stirring regularly.
  • Add the white wine and deglaze the pan. Cook for 3 minutes, scraping the brown bits from the bottom. Let the wine reduce by at least 2/3.
  • Then add 2 cups of beef stock, the Worcestershire sauce and the beef bullion.
  • Add in the thyme, salt and pepper and stir. Simmer 5 minutes on low.
  • Add the chicken back in and spoon the sauce over it to keep it from drying out. Cover and bake for 15- 20 minutes.
  • When done, add on the Gruyere cheese and cover with the lid to melt it.
  • Add additional thyme, sea salt and pepper to taste.
  • Serve over potatoes (mashed or otherwise).