French Onion Chicken
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This French Onion Chicken takes all the flavors you love from the classic French Onion Soup and transforms them into a comforting, flavorful main dish. Tender chicken breasts are smothered in a rich, caramelized onion sauce, topped with melty Gruyère or Mozzarella cheese, and finished off under the broiler for that perfect golden, cheesy crust.
Serve with crusty bread or a side of mashed potatoes for a meal that’s sure to impress!
French Onion Chicken - Al-Dajaj Bil Basal Al Faransi
Rated 5.0 stars by 1 users
Category
Fusion
Cuisine
European
Author:
Dalool’s Kitchen
Servings
4-6
Prep Time
20 minutes
Cook Time
40 minutes
Calories
400
This dish is a fan favorite from my upcoming cookbook From My Modern Kitchen, where I blend timeless flavors with modern techniques. It’s the perfect weeknight dinner for those looking to add a little elegance to their home-cooked meals!
Ingredients
For the Chicken:
-
4 chicken thighs (bone-in or boneless, skin-on preferred, but skinless and boneless also works and Chicken Breasts are also a great option!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the Cream Sauce:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup grated mozzarella or Gruyère cheese
Directions
Preheat the oven to 190°C (375°F).
Season the chicken thighs with salt, pepper, garlic powder, onion powder, and the blend of dried herbs (thyme, rosemary, oregano, basil).
In a large skillet, heat the olive oil over medium-high. Cook the chicken until golden on each side, about 5-7 minutes per side, then set aside.
For the caramelized onions, use the same skillet to melt butter with olive oil. Add onions, seasoning, salt, pepper, and herbs (thyme, oregano, basil).
Cook until caramelized, about 15-20 minutes, then set aside.
To make the cream sauce, melt butter in the skillet, whisk in flour, then gradually add cream, stirring constantly.
Season with the herb mix. Cook until slightly thickened.
Combine by placing the chicken back in the skillet, topping with onions, and sprinkling cheese over everything.
Bake until the chicken is thoroughly cooked and the cheese is bubbly about 20-25 minutes.
Sprinkle with fresh Parsley (Optional) and serve! Bil Afya!
Recipe Note
Pro Tips:
- Caramelizing Tips: Be patient when caramelizing the onions! The trick is low and slow. You want them to turn a rich golden brown for maximum flavor. It may take a bit of time, but the result is worth it—sweet, savory onions that are the heart of this dish.
- Cheese Swap: If Gruyère is hard to find, Swiss cheese or even mozzarella can work as substitutes, though Gruyère gives the most authentic "French onion" taste.