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