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Ultra close-up macro food photography of golden seared chicken breasts smothered under caramelized sweet onions and melted bubbly Gruyere cheese

One-Skillet French Onion Smothered Chicken

Juicy golden pan-seared chicken breasts smothered under sweet caramelized onions, rich savory beef herb jus, and bubbling melted Gruyère and mozzarella cheese. Pure restaurant comfort in 30 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American Comfort, French-Inspired
Calories: 430
Ingredients Method

Ingredients
  

For the Pan-Seared Chicken
  • 1.5 lbs boneless skinless chicken breasts (halved horizontally into 4 cutlets)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt and freshly cracked black pepper
Caramelized French Onions & Savory Jus
  • 3 large yellow or sweet Vidalia onions (thinly sliced)
  • 2 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 1 tbsp all-purpose flour (to thicken jus)
  • 1 1/4 cups low-sodium beef bone broth
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 tsp Worcestershire sauce
Melted Cheesy Crown
  • 1 cup Gruyère cheese (freshly shredded)
  • 1/2 cup part-skim mozzarella (shredded for optimal cheese-pull)
  • Fresh thyme sprigs (for garnish)

Method
 

Cooking Steps
  1. Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, salt, and black pepper.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large oven-safe cast iron skillet over medium-high heat. Sear cutlets for 3 to 4 minutes per side until golden brown. Transfer to a plate (chicken will finish cooking later).
  3. Lower heat to medium. Melt remaining 2 tbsp butter in the skillet. Add sliced onions and cook for 15 to 18 minutes, stirring frequently, until deeply golden, caramelized, and sweet.
  4. Stir in minced garlic, fresh thyme, and Worcestershire sauce for 1 minute until fragrant. Sprinkle flour over onions and stir for 1 minute.
  5. Pour in beef bone broth, scraping up all flavorful browned bits from the pan floor. Simmer for 3 minutes until a rich glossy pan sauce forms.
  6. Nestle seared chicken cutlets back into the skillet, spooning caramelized onions and sauce generously over each piece. Top generously with shredded Gruyère and mozzarella cheese.
  7. Transfer skillet under the oven broiler (or cover with lid over low heat) for 3 to 4 minutes until cheese is completely melted, bubbling, and golden brown. Garnish with fresh thyme and serve hot!