Dinner Recipe: Braised French Onion Chicken with Gruyère
This French Onion Chicken is a comforting one-pan dish featuring caramelized onions, juicy chicken thighs, and melted Gruyère, baked to perfection for cozy weeknights or special dinners.
Equipment
- 1 Large skillet
- 1 Oven-safe skillet or braiser
Ingredients
Main Ingredients
- 3 tablespoons Unsalted butter for melting onions
- 2 pounds Yellow onions thinly sliced
- ⅛ teaspoon Baking soda to boost caramelization
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon Olive oil for browning chicken
- 3 pounds Boneless, skinless chicken thighs
- 2 cups Low-sodium chicken or beef broth divided
- 2 tablespoons Dijon mustard
- 1 tablespoon Balsamic vinegar
- 2 to 4 cloves Garlic thinly sliced
- 2 Fresh thyme sprigs
- 1 Fresh rosemary sprig 4-inch
- 1 ½ cups Shredded Gruyère cheese about 5 ounces
Instructions
Instructions
- Melt butter in large skillet over medium heat. Add onions, baking soda, salt, and pepper. Cook, stirring occasionally, until deeply caramelized, about 20–25 minutes.
- Meanwhile, heat olive oil in an oven-safe skillet over medium-high. Season chicken with salt and pepper. Sear 5 minutes per side until browned. Remove from skillet and set aside.
- Preheat oven to 375°F (190°C). Add garlic to onions and sauté 1 minute. Stir in 1 cup broth, scraping up browned bits.
- Stir in Dijon mustard and balsamic vinegar. Return chicken to skillet, nestling into onions. Pour in remaining broth.
- Bake uncovered in oven 15–20 minutes, until chicken is tender and cooked through.
- Remove from oven. Sprinkle Gruyère cheese over top.
- Return skillet to oven and broil 2–3 minutes or until cheese is melted and bubbly.
- Garnish with parsley or fresh rosemary before serving.
Notes
Best served hot and bubbly straight from the oven. For leftovers, store refrigerated up to 4 days or freeze for later enjoyment.