French Onion Baked Chicken Breasts
A comforting, flavor-packed pressure cooker chicken dish with deeply caramelized onions, garlic, thyme and a rich broth sauce – optionally topped with melty cheese.
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 4 chicken breasts boneless, skinless
- 1 tablespoon kosher salt
- 1 teaspoon black pepper fresh ground
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 yellow onions thinly sliced
- 3 sprigs fresh thyme
- 3 cloves garlic minced
- 2 tablespoon flour
- ½ cup white wine
- 1 ½ cups chicken broth
- 2 teaspoon Worcestershire sauce
- ½ cup Gruyère or Swiss cheese optional, shredded
Instructions
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in pressure cooker pan on medium-high. Sear chicken 4–5 minutes per side until golden. Set aside.
- Reduce heat to medium-low, add butter and sliced onions, thyme sprigs, pinch of salt. Cook 20 minutes, stirring often until caramelized. Remove thyme.
- Add garlic, cook 1 minute until fragrant. Stir in flour, cook 1 minute more.
- Slowly pour in white wine, scraping pan. Simmer 2–3 minutes until alcohol cooks off.
- Add chicken broth and Worcestershire sauce. Bring to gentle simmer.
- Return chicken breasts to pan, spoon onions over top.
- Seal pressure cooker lid, cook 8 minutes on high pressure.
- Quick release pressure. Check internal temp has reached 165°F.
- Optional: Sprinkle cheese over top, cover 2-3 min to melt.
- Let rest a few minutes. Serve warm over mashed potatoes or with bread.
Notes
Prepare onions ahead of time to save 20 minutes. Store leftovers up to 4 days refrigerated or freeze 3 months.