French Onion Chicken Recipe (GF) (Edit recipe)

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This gluten-free French Onion Chicken is an easy one-pan meal featuring tender chicken smothered in sweet, caramelized onions and melted cheese. Ready in under an hour with simple ingredients, it’s perfect for busy weeknights.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

15

Serves: 4

Ingredients

unsalted butterunsalted butter
1.5 lb Yellow Onion, (about 3 medium, sliced thin, about 6 cups)
2 tsp Thyme, leaves (divided), fresh
.5 tsp Black Pepper, (divided), ground
sugarsugar
1.75 cups Beef Broth, (divided)
16 oz Chicken Breast, chicken cutlets (not, about 4 cutlets)
gluten-free all-purpose flourgluten-free all-purpose flour
2 tsp Onion Powder
.5 tsp Kosher Salt
1 Tbsp Olive Oil
dry sherrydry sherry
beef bouillon pastebeef bouillon paste
4 oz Gruyere Cheese, (shredded, about 1 cup)
2 oz Parmesan Cheese, or shredded, about .5 cup), grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the butter in a large cast-iron skillet over medium heat until melted.
Stir in the onions, 1 tsp of the thyme, and 1/4 tsp of the pepper.
Cook, stirring occasionally, until the onions are translucent, about 4 minutes.
Stir in 1/2 cup of broth and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cover. Cook, stirring occasionally, until the onions are soft, about 15-18 minutes.
Sprinkle with the sugar and continue to cook over medium-high heat, uncovered. Stir often until the edges are light browned. About 4-5 minutes.
Transfer the onions to a plate, wipe out the skillet or rinse and wipe until the skillet is clean.
Season the chicken with the onion powder, salt, thyme, and pepper.
Place the flour in a shallow dish. Dredge the chicken on both sides, shaking off the excess. Place on a separate plate.
Heat oil in the clean skillet over medium heat.
Working in two batches, add 2 chicken cutlets to the skillet. Cook, turning halfway through, until golden brown, about 5-6 minutes total per batch. Transfer to a clean plate and repeat with the remaining 2 cutlets.
Preheat the oven to broil with the top rack 5 inches from the broiler.
Add sherry to the skillet and scrape up any browned bits.
Simmer until slightly reduced, about 2 minutes.
Stir in the remaining 1 1/4 cups of the broth and add the bouillon paste to the skillet. Cook, stirring often until the sauce thickens slightly, about 4 minutes.
Add the chicken into the sauce.
Top each piece of chicken with 1/2 cup of the onions, 1/4 cup of the Gruyere, and 2 tbsps of Parmesan cheese.
Broil until the cheese is melted and lightly golden brown, about 3 minutes.
Garnish with black pepper and fresh thyme leaves.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat either in a microwave or skillet on the stove. You can make the onions up to a day in advance. I don't recommend making the chicken in advance but I have tested it and it works. I like scraping the flour bits into the sauce from the cooked chicken and you can't do that if the chicken is cooked in advance.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	24 g
Carbohydrates:	30 g
Protein:	38 g
Cholesterol:	105 g
Sodium:	1276 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.