French onion chicken is an easy dinner recipe made with tender, juicy chicken breasts, buttery caramelized onion gravy, and deliciously melted cheese.
- 4 tablespoons butter
- 4 medium onions, halved and sliced
- 2 teaspoons reduced balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon EACH: salt and pepper
- 4 chicken breasts, pounded so they are evenly thick (see notes)
- 1 tablespoon cornstarch
- 1 ½ cups beef broth
- 4 slices EACH: provolone cheese and swiss cheese
- Melt the butter in a large frying pan over medium-high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the reduced balsamic over the top then remove the onions from the pan.
- Sprinkle the Italian seasoning, salt, and pepper evenly over both sides of the chicken breasts. Add the chicken to the pan you used to cook the onions. Cook the chicken for 5 minutes on each side then remove them from the pan. (It’s ok if they’re not fully cooked yet.)
- Return the onions to the pan, sprinkle the cornstarch over top, and mix it into the onions. Add the beef broth and stir until the gravy thickens.
- Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes more, until the cheese is melted and the chicken is cooked through.
To pound the chicken breast, place one between two pieces of parchment paper and hit the thick end with a rubber mallet or rolling pin until the breast is even in thickness. While you can skip this part, you’ll need to cook the chicken longer as it will be thicker. Aim for about 8 minutes per side.