French Onion Chicken Skillet with Gruyere
Seared chicken breasts nestled in a rich caramelized onion sauce with cognac, white wine, and beef broth, finished with melted gruyere cheese under the broiler. The deep, sweet onion base and crispy cheese topping create a sophisticated one-pan dinner inspired by classic French onion soup.
Ingredients
- 2 ½ tbsp unsalted butter, divided
- 2 tsp olive oil
- 4 small chicken breasts
- 5 cups onion, sliced
- 2 tbsp all-purpose flour
- ½ tsp kosher salt
- 1 tsp sugar
- ½ cup cognac
- ¼ cup dry white wine
- 1 cup beef broth, or stock
- 1 tsp fresh thyme leavesdried thyme0.33:1herb
use 0.33 tsp if substituting
- 8 oz shredded gruyere cheeseemmental1:1cheesedairy-free
similar melting and nutty flavor
Instructions
- 1
Preheat oven to broil.
- 2
Heat large skillet with high sides over medium heat. Season chicken breasts with salt and pepper on both sides. Add butter and olive oil, swirl to coat. Sear chicken until golden brown on both sides, about 3-4 minutes per side. Remove to platter and cover with foil.
- 3
Add remaining butter to skillet. Once melted, add onions and stir to coat. Add salt and sugar. Turn heat to medium-low and slowly caramelize onions, stirring every few minutes, until golden brown, about 15 minutes.
- 4
Stir in cognac and white wine. Bring to boil, then reduce to simmer for 2-3 minutes until alcohol is cooked off and slightly reduced. Stir in flour and cook for 1 minute.
- 5
Slowly whisk in beef broth. Add thyme. Bring to boil and reduce to simmer for 3-4 minutes until slightly thickened.
- 6
Return chicken to skillet, nestling into sauce. Cook for 2-3 minutes until almost cooked through.
- 7
Divide cheese evenly between the four chicken breasts. Place skillet on middle oven rack and broil until cheese is melted, brown, and crisp.
- 8
Serve immediately.
Tips
Use a skillet with high sides to accommodate the liquid and prevent splattering during broiling.
Do not skip the caramelization step; 15 minutes of slow cooking develops the sweet, deep onion flavor that defines this dish.
Cognac elevates the sauce, but you can substitute with brandy if needed.
Watch the broiler carefully as cheese can burn quickly once it begins to brown.
Good to Know
Refrigerate covered up to 3 days. Reheat gently on stovetop over medium-low heat; broil under broiler if re-crisping cheese.
Prepare through step 6. Cool and refrigerate. Broil to finish when ready to serve.
Serve immediately while cheese is crispy and chicken is hot. Pair with crusty bread to soak up sauce.
Common Mistakes
Do not rush the caramelization step by increasing heat; this prevents deep onion flavor development.
Do not add flour without whisking in broth gradually; doing so prevents lumps in sauce.
Do not leave skillet under broiler unattended; cheese burns quickly at high heat.
Substitutions
Dairy-Free Swaps
similar melting and nutty flavor