Go Back
–+ servings
Ultra close up macro food photography of cozy french onion chicken skillet with golden seared cutlet smothered in rich caramelized onions and melted toasted bubbly Gruyere cheese

Cozy French Onion Chicken Skillet with Melted Gruyère & Caramelized Onions

Juicy, golden pan-seared chicken cutlets nestled in a deep, savory pan sauce of sweet caramelized onions, aromatic fresh herbs, and beef bone broth, blanketed under a thick layer of melted, bubbly Gruyère and aged Swiss cheese. All the luxurious bistro flavors of classic French onion soup in an easy 45-minute one-skillet autumn weeknight dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Golden Chicken Cutlets
  • 2 large breasts chicken breasts
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Rich Caramelized French Onion Sauce
  • 3 large yellow onions
  • 2 tbsp unsalted butter
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 tbsp flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 whole bay leaf
Toasted Cheese Blanket & Garnish
  • 1.5 cups Gruyère cheese
  • 0.5 cup Swiss cheese
  • 2 tbsp fresh parsley
  • 1 loaf baguette

Method
 

Season & Pan-Sear Chicken Cutlets
  1. Pat the chicken cutlets completely dry with paper towels. In a shallow dish, whisk together the flour, garlic powder, Italian seasoning, kosher salt, and black pepper. Lightly dredge each cutlet in the seasoned flour, shaking off any excess.
  2. Heat 2 tbsp olive oil and 2 tbsp butter in a large 12-inch oven-safe cast iron skillet over medium-high heat. Once hot and shimmering, add the chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked to about 155°F internally. Transfer chicken to a clean plate and set aside.
Caramelize the Sweet Onions
  1. Reduce the skillet heat to medium. Add the remaining 2 tbsp butter and the thinly sliced onions to the skillet along with a pinch of salt. Cook, stirring occasionally, for 20 to 25 minutes as the onions soften, collapse, and turn a deep golden amber caramel color. If onions brown too quickly, turn heat down to medium-low.
  2. Stir in the minced garlic, fresh thyme leaves, and rosemary. Cook for 1 to 2 minutes until intensely fragrant. Sprinkle 1 tbsp flour over the caramelized onions and stir well to coat for 1 minute.
Build the Rich Pan Sauce
  1. Pour in the beef bone broth, Worcestershire sauce, and apple cider vinegar, scraping up all the savory browned fond from the bottom of the skillet with a wooden spoon. Add the bay leaf and bring to a gentle simmer for 3 to 4 minutes until the sauce thickens into a glossy, velvety gravy.
Assemble, Broil & Serve
  1. Remove and discard the bay leaf. Nest the seared chicken cutlets and any resting juices back into the skillet, spooning generous mounds of the sweet caramelized onions over each cutlet.
  2. Generously crown each chicken cutlet with the shredded Gruyère and Swiss cheese blend.
  3. Transfer the skillet to your oven preheated to BROIL (HIGH) on the middle rack for 3 to 4 minutes, until the cheese is completely melted, bubbly, and toasted with golden brown spots. Garnish with fresh thyme and parsley, and serve piping hot with crusty bread!

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 14gProtein: 48gFat: 26gSaturated Fat: 12gCholesterol: 142mgSodium: 680mgPotassium: 690mgFiber: 2.1gSugar: 5.6gVitamin A: 15IUVitamin C: 12mgCalcium: 380mgIron: 2.1mg

Tried this recipe?

Let us know how it was!