french onion chicken

all the flavors of French onion soup packed into a delicious meal! get creative with how you'd like to serve it; over a bed of buttered noodles, over rice, alongside a salad, or even in a sandwich!

french onion chicken

yields: 4 servings               prep time: 10 minutes              cook time: 35 minutes


3 Tbsp. olive oil, divided

1 large Vidalia onion, thinly sliced

1 Tbsp. freshly chopped thyme

½ tsp. kosher salt

¼ tsp. freshly cracked black pepper

1 tsp. minced garlic

1 lb. boneless skinless chicken thighs, cut into 1” pieces

½ tsp. dried oregano

2 Tbsp. all-purpose flour

2 Tbsp. dry white wine [or white cooking wine]

1 ½ cups beef broth

1 cup shredded Gruyère cheese

freshly chopped parsley, to top

egg noodles, to serve over


  • Heat 2 Tbsp. of olive oil in a large skillet over medium heat.

  • Add the thinly sliced onion, thyme salt and pepper. Reduce the heat to medium-low.

  • Cook the onions, stirring frequently, for about 25 minutes, or until nice and caramelized.

  • Add the garlic and continue cooking for another minute. Set the onions and garlic aside.

  • Heat the remaining 1 Tbsp. of olive oil in the same skillet over medium high heat.

  • Season the chunks of chicken with salt, pepper and oregano. Toss in the flour until fully coated.

  • Cook the chicken the skillet for about 4 minutes per side, until golden brown all over.

  • Add the onion/garlic mixture back into the skillet along with the white wine.

  • Cook for 1 minute, scrapping up all the browned bits as you go.

  • Add the beef broth and bring to a boil, then simmer for 10 minutes.

  • While this is simmering, cook the egg noodles according to the package’s directions. Drain.

  • Sprinkle the cheese evenly over the top of the chicken mixture, cover and let simmer for another 2 minutes.

  • Serve the chicken over the cooked, buttered noodles and top with freshly chopped parsley.

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