French Onion Chicken

This French onion chicken is a fun take on the restaurant classic French onion soup, mimicking the soup ingredients and combining them with seasoned, pan-fried chicken breast.

Course Main Course

Cuisine American

Keyword chicken recipes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 565kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
4 Chicken Breast boneless, skinless, and trimmed of any fat (about 1½ pounds, 6 ounces each)
1 teaspoon Salt
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Black Pepper
2 tablespoons Butter
2 tablespoons All-purpose Flour
1 10.5 ounce can Condensed Onion Soup (like Campbells condensed French Onion Soup)
1 cup Chicken Broth
4 cups Cubed Baguette Bread – roughly 1-inch pieces stale or toasted (about ½ or ¾ of a baguette, depending on how large it is)
6-8 slices Provolone Cheese about 4-5 ounces

Instructions

Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper.
Heat the oil in a large, deep skillet over medium heat. Arrange the chicken in the skillet and cook for 3-4 minutes to brown. Turn each piece and cook another 2-3 minutes to brown the other side.
Take the skillet off the heat and remove the chicken to a plate or pan. Keep warm by loosely covering it with a piece of aluminum foil, and/or place the plate in the microwave or oven to keep it away from drafts.
Do not wash or wipe the skillet. Place it back over medium heat and add the butter. When the butter is melted, add the flour. Cook the butter flour mixture for 1 – 1½ minutes to cook the raw flour a bit. Stir almost constantly.
Next, add the French onion soup and the chicken broth while stirring and gently scraping any bits off the bottom of the pan. Move around the skillet making small circles with a wooden spoon.
Add the chicken back to the skillet along with any juices collected on the plate.
Raise the heat to medium-high and bring the liquid to a simmer (this will take about 1-2 minutes). Lower the heat to medium-low, cover and cook for 10 – 15 minutes or until the largest piece of chicken reaches 165°F at its thickest part. Turn about halfway through the cooking time.
Lower the heat to low.
Arrange the bread around chicken using all the empty spaces. Arrange the slices provolone cheese on top of the chicken and the bread. Cover the skillet and cook about 2-4 minutes or until the cheese is melted.
Serve the French onion chicken with brown rice, mashed potatoes, a side salad, vegetables or your favorite side dishes.

Notes

If you are using fresh bread instead of stale it needs to be toasted. Preheat the oven to 350°F. Cut the baguette into 1-inch cubes and arrange on a baking sheet. Bake the bread for 5-10 minutes or until toasted. Remove from the oven and reserve for later.
The cooking time will depend on the size and thickness of the chicken. If working with thinner pieces take the internal temperature after 7 minutes or so to gauge the remaining cooking time.
If you are sensitive to salt use low-sodium ingredients (like low-sodium chicken broth, reduced sodium cheese and butter) and cut the salt to season the chicken and adjust at the end if needed.

Nutrition