French Onion Braised Chicken is a chicken dinner packed full of flavor. Imagine a cozy bowl of classic French onion soup – cheesy topping and all – and infuse that into a braised chicken recipe that you won’t be able to forget! Best served on a bed of mashed potatoes and a side of crunchy bread for dunking into that glorious sauce.
- 4 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium-sized sweet onion, sliced into 1/4-inch slices
- 1 tablespoon chopped garlic
- 1 teaspoon dried thyme
- 2 teaspoons flour
- 1/2 cup red wine
- 2 1/2 cups beef stock
- 4 slices havarti or gruyere cheese
- Heat the oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper and sear in the olive oil until golden brown on both sides, about 5 minutes on each side. Transfer the chicken to a plate for later use.
- Add the butter into the pan and allow to melt. Add in the onion slices and reduce the heat to low. Cook the onions low and slow for about 15 minutes, stirring occasionally, until golden and caramelized, being careful to not burn or char.
- Stir in the chopped garlic, dried thyme and flour until the onions are coated. Pour in the red wine and beef stock to deglaze the pan. Stir to combine. Bring the heat up to medium-low to bring the sauce to a simmer.
- Once the sauce is simmering, nestle the seared chicken breasts back into the sauce, spoon some of the sauce over the tops and then cover with a lid. Reduce the heat back to low and braise the chicken for another 10-15 minutes until cooked through.
- Remove the lid, spoon more of the sauce and onions over the chicken breasts, top each one with a slice of cheese and put under the broiler until the cheese is golden brown and bubbly. Best served on a bed of mashed potatoes!
- Boneless, skinless chicken breasts are my favorite to use for this recipe, but you can also use chicken legs or thighs for this recipe. Cooking time may need to be adjusted.
- Sweet onions work best for this recipe.
- Beef stock or chicken stock can be used for this recipe.