French Onion Smothered Chicken Recipe
Introduction
This French Onion Smothered Chicken combines tender, thin-cut chicken breasts with rich caramelized onions, mushrooms, and a creamy white wine sauce. Topped with toasted French bread and melted Gruyere, it’s a comforting and elegant dish perfect for any night of the week.
Ingredients
- 1 1/2 pounds thin cut chicken breasts
- Salt and black pepper
- 6 tablespoons salted butter
- 3 yellow onions, thinly sliced
- 1/2 cup apple cider
- 3/4 cup dry white wine
- 3 cloves garlic, chopped
- 2 cups cremini mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 cup broth
- 3/4 cup heavy cream
- 6 slices French bread
- 1 cup shredded Gruyere cheese
Instructions
- Step 1: Preheat the oven to 425° F. Season the chicken breasts with salt and black pepper.
- Step 2: In a large oven-safe skillet, melt the butter over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are softened and beginning to caramelize, about 10 minutes.
- Step 3: Slowly add the apple cider in 1/4 cup increments, allowing it to absorb into the onions before adding more, continuing to cook until the liquid has cooked down.
- Step 4: Add the chopped garlic, sliced mushrooms, fresh thyme, and chopped sage to the skillet. Cook for another 3 to 4 minutes until the mushrooms soften.
- Step 5: Place the chicken breasts into the skillet and season again with salt and pepper. Cook for about 10 minutes, allowing the onions to fully caramelize and the chicken to brown.
- Step 6: Pour in the white wine and broth. Raise the heat to high and bring the mixture to a low boil. Reduce heat and simmer for 10 minutes, letting the sauce thicken and reduce.
- Step 7: Stir in the heavy cream until the sauce is smooth and creamy.
- Step 8: Place the slices of French bread on a baking sheet and toast in the oven for about 10 minutes until they are dry and crisp.
- Step 9: Arrange the toasted bread on and around the chicken in the skillet. Evenly sprinkle the shredded Gruyere cheese on top.
- Step 10: Return the skillet to the oven and bake for 5 to 10 minutes, or until the cheese is melted and bubbly.
- Step 11: Garnish with additional fresh thyme leaves. Serve immediately and enjoy!
Tips & Variations
- Use white wine with good acidity, such as Sauvignon Blanc, to complement the richness of the cream and onions.
- For a deeper flavor, caramelize the onions slowly over medium-low heat if time allows.
- Swap cremini mushrooms for shiitake or button mushrooms if preferred.
- For a vegetarian version, replace chicken with thick-cut portobello mushrooms.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to maintain the crispy texture of the bread topping. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, thinly sliced chicken thighs can be used for a juicier option. Adjust cooking time slightly to ensure they reach the proper internal temperature.
What can I substitute for Gruyere cheese?
If you can’t find Gruyere, Swiss cheese or a mild Provolone work well as substitutes and melt nicely to create that classic French onion flavor.
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French Onion Smothered Chicken Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This French Onion Smothered Chicken recipe features tender thin-cut chicken breasts cooked with caramelized onions, garlic, mushrooms, and fresh herbs in a rich, creamy sauce made with white wine, broth, and heavy cream. The dish is topped with toasted French bread slices and melted Gruyere cheese, then baked to perfection, creating a comforting and flavorful entree perfect for a cozy dinner.
Ingredients
Scale
Chicken
- 1 1/2 pounds thin cut chicken breasts
- Salt and black pepper, to taste
- 6 tablespoons salted butter
Vegetables & Aromatics
- 3 yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
Liquids & Dairy
- 1/2 cup apple cider
- 3/4 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 3/4 cup heavy cream
Other
- 6 slices French bread
- 1 cup shredded Gruyere cheese
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Season the thin-cut chicken breasts generously with salt and black pepper on both sides to prepare them for cooking.
- Caramelize Onions: In a large oven-safe skillet over medium-high heat, melt the salted butter. Add the thinly sliced onions and cook, stirring occasionally, until they soften and begin caramelizing, about 10 minutes. Gradually add the apple cider, about 1/4 cup at a time, allowing it to absorb into the onions before adding more.
- Add Aromatics and Mushrooms: Stir in the chopped garlic, sliced cremini mushrooms, fresh thyme leaves, and chopped sage. Continue cooking for another 3 to 4 minutes until the mushrooms soften and the aromatics are fragrant.
- Cook Chicken and Reduce Sauce: Place the seasoned chicken breasts into the skillet with the onion mixture. Season the chicken again with salt and pepper as needed. Cook together for about 10 minutes, allowing the onions to become deeply caramelized. Pour in the dry white wine and broth. Increase the heat to high and bring the mixture to a low boil. Let it simmer for 10 minutes to reduce and concentrate the sauce. Then, stir in the heavy cream to create a rich, creamy consistency.
- Toast Bread: Arrange slices of French bread on a baking sheet and toast in the preheated oven for about 10 minutes until the slices are very dry and crisp. This will act as a delicious base under the melted cheese.
- Assemble and Bake: Remove the bread from the oven and place the slices around or on top of the chicken in the skillet. Evenly distribute the shredded Gruyere cheese over the bread and chicken. Return the skillet to the oven and bake for 5 to 10 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Finish by sprinkling additional fresh thyme leaves over the top for garnish. Serve the French Onion Smothered Chicken hot, enjoying the melty cheese, rich sauce, and tender chicken together.
Notes
- Use an oven-safe skillet (such as cast iron or stainless steel) to easily transfer from stovetop to oven.
- Thin-cut chicken breasts cook faster and absorb flavors better; if using thicker cuts, adjust cooking time accordingly.
- For a non-alcoholic option, substitute white wine with additional broth or apple cider vinegar diluted with water.
- Gruyere cheese melts beautifully, but Swiss or mozzarella can be used as alternatives.
- Make sure to toast the French bread well so it can hold up under the creamy sauce without becoming soggy too quickly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Keywords: French Onion Chicken, Caramelized Onion Chicken, Creamy Chicken, Gruyere Chicken Bake, One-Pan Chicken Dinner
