French onion soup chicken is a delicious and hearty take on the classic French onion soup, combining tender chicken with rich, caramelized onions, melted cheese, and the comforting flavors you know and love. This easy recipe transforms a nostalgic favorite into a satisfying main course that feels elegant yet approachable.
Why You’ll Love This French Onion Chicken Recipe
French onion soup flavors have been inspiring all kinds of trendy recipes lately, with French onion soup pasta being a particularly popular one. Since I love my French onion soup recipe on the site, I decided to transform it into a hearty main dish featuring chicken. (Vegetarians, don’t worry, I’ve included a tip for you at the bottom!)
This dish has quickly become one of my favorite soup recipes. It’s incredibly flavorful, pretty easy to make, and feels fancy. Serve it with a crisp side salad or some kale chips and a dinner the whole family will love is ready!
Ingredients You’ll Need
- Chicken breasts (boneless, skinless): The chicken adds a hearty, protein-rich twist to the classic soup, making it more of a complete meal. You could also use chicken thighs, turkey cutlets or even thinly sliced pork loin.
- Sea salt and freshly ground black pepper: These basic seasonings enhance the flavor of every ingredient, allowing the savory notes to shine. You can use kosher salt if you prefer.
- Flour for dredging (all-purpose flour or GF flour blend): A light coating of flour helps create a lovely sear on the chicken and slightly thickens the soup; almond flour or a paleo-friendly flour mix could also do the trick.
- Unrefined, cold-pressed extra-virgin olive oil: This provides a flavorful base for sautéing while keeping the dish light. Avocado oil is a great substitute for high-heat cooking.
- Yellow onions: The onions are the star of the show, creating the sweet, caramelized flavor that defines French onion soup. Red onions, white onions, or Vidalia onions will work in a pinch but might alter the color and flavor slightly.
- Fresh garlic: Garlic adds a subtle, savory depth that complements the onions. Shallots could stand in if needed, but use them sparingly as they’re milder.
- Dry white wine: A splash of wine adds brightness and acidity to balance the rich, sweet onions. If you don’t have wine, dry vermouth or chicken stock with a squeeze of lemon can mimic the acidity.
- Beef or chicken stock: The stock forms the soup’s backbone, providing a rich and savory base. Vegetable stock is a solid alternative, though it will slightly change the depth of flavor. If you don’t have stock you can use beef broth or chicken broth – your soup will just be a bit lighter and more savory vs. thicker and richer.
- Cognac (optional): Totally optional but gives the soup more of an authentic French onion soup flavor. If you don’t have cognac you can use more white wine instead.
- Fresh thyme sprigs: Thyme brings a hint of earthiness that pairs perfectly with the onions and broth. Dried thyme can be used, but reduce the amount slightly as it’s more concentrated.
- Bay leaf: A single bay leaf imparts a subtle, herbal flavor that rounds out the broth. If you don’t have one, you can skip it, though the soup may miss the flavor a bit.
- Gruyere cheese: This nutty, melty cheese is essential for the gooey, golden topping synonymous with French onion soup. If Gruyere isn’t available, Swiss cheese makes a great substitute.
- Croutons or crostini: These are for fun and are delish but you can omit if you prefer.
For exact ingredient amounts and full recipe instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
Step 2: Warm about ¼ cup olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
Step 3: Add the onions to the skillet and sauté until tender and golden, about 8 minutes. Add garlic to the skillet and season with sea salt and pepper. Saute for 1-2 minutes.
Step 4: Pour the wine into the pan and scrape any brown bits on the bottom of the pan. Add the beef or chicken stock, cognac (if using) thyme sprigs, and bay leaf, and bring to a simmer.
Step 5: Transfer the chicken back to the pan with any accumulated juices and croutons. Lower heat to simmer, add cheese on top of chicken and croutons. Cover and cook until cooked through and the cheese is melted, about 5-10 minutes.
Step 6: Remove thyme sprigs and bay leaf and serve immediately. Enjoy!
Recipe Tips
- This mixture is also good over baked tofu or pasta for vegetarians. Use veggie stock and skip the cheese or use your favorite melty vegan cheese.
- For the best melt, grate the Gruyere yourself rather than using pre-shredded cheese.
- Low and slow is key to achieving perfectly caramelized onions. Don’t rush this step – it’s where the magic happens!
- The browned bits left on the bottom of the pan after searing the chicken and caramelizing the onions are called “fond,” and they’re packed with flavor. Be sure to scrape them up as you pour in your liquid—they’re the secret to an extra depth of flavor in this recipe!
Serving Tips
- Pair with a fresh green salad, green beans, sauteed kale, or a spinach salad.
- For a heartier meal, serve alongside French bread, garlic bread, or mashed potatoes to soak up the flavorful sauce.
Storage Tips
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to maintain texture. Add a splash of stock or water when reheating to loosen the sauce.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
Recipe FAQs
Yes, you can adapt this recipe for the slow cooker. Caramelize the onions on the stove first, then transfer everything to the slow cooker and cook on low for 4-5 hours or until the chicken is tender.
Yes, you can prepare the dish up to the point of adding the croutons and cheese. Reheat gently, then finish with the toppings just before serving.
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Easy French Onion Soup Chicken Recipe
Ingredients
- 2 – 2.5 pounds small chicken boneless, skinless chicken breasts or large breasts cut into cutlets
- Sea salt and freshly ground black pepper
- Flour for dredging, all-purpose or GF flour blend
- Unrefined, cold-pressed extra-virgin olive oil
- 2 large yellow onions, halved and sliced thinly
- 4 cloves garlic, sliced thinly
- ¼ cup dry white wine
- 1 cup beef or chicken stock
- 2 Tablespoons cognac, if desired – totally optional but gives more of the authentic French Onion Soup flavor (otherwise, use more white wine)
- 2 sprigs of fresh thyme
- 1 bay leaf
- Gruyere cheese, grated – I’ll leave this part up to you. I use about ½ pound.
- 1 heaping cup croutons or crostini, these are for fun and are delish, but you can omit
Instructions
- Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
- Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
- Add the onions and sauté until tender and golden, about 8 minutes. Add garlic to the skillet and season with sea salt and pepper. Saute for 1 minute. Pour the wine into the pan and scrape any brown bits on the bottom. Add the chicken stock, cognac (if using) thyme sprigs, and bay leaf and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices and croutons. Lower heat to simmer, add cheese on top of chicken and croutons. Cover and cook until cooked through and the cheese is melted, about 5-10 minutes.
- Remove thyme sprigs and bay leaf and serve immediately.
Notes
- This mixture is also good over baked tofu or pasta for vegetarians. Use veggie stock and skip the cheese or use your favorite melty vegan cheese.
- For the best melt, grate the Gruyere yourself rather than using pre-shredded cheese.
- Low and slow is key to achieving perfectly caramelized onions. Don’t rush this step – it’s where the magic happens!
- The browned bits left on the bottom of the pan after searing the chicken and caramelizing the onions are called “fond,” and they’re packed with flavor. Be sure to scrape them up as you pour in your liquid—they’re the secret to an extra depth of flavor in this recipe
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to maintain texture. Add a splash of stock or water when reheating to loosen the sauce.
- Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
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