French Onion Chicken [THM-S]

The hubby has always loved a good french onion soup, when I saw it turned into a chicken dish I thought it was a great idea. It takes all the goodness of a warm bowl of french onion soup and adds in chicken and you can eat it over pasta. It just doesn’t get much better than that. Oh wait there is the added layer of stringy melted cheese on top that just pulls everything together.

This couldn’t be a simpler recipe either.

Thinly slice onions and place in large oven safe skillet and sautee until tender.

onions sliced thin

pour shot

sauteed onions

Cut the chicken into medium size chunks season and cook.


Make the broth and let it thicken a bit. Add in the chicken and onions. Sprinkle cheese on top and bake.

before the cheese is melted

There you have a tasty dish. I served over egg noodles and it was good but it would be better over a nice crunchy bread so that the broth can be soaked up.

french onion soup

This can be a THM S if served over Dreamfields, or with a nice leafy salad.

Print Recipe
French Onion Chicken
French Onion soup is a great hardy soup that is great when it's chilly outside. This chicken dish in honor of the amazing soup leaves nothing to be desired. From the melted cheese to the classic beefy onion flavor, this chicken is delicious.
  1. Heat oil in large skillet over medium heat. Add in onions and coat in oil.
  2. Cook the onions slowly over medium heat. Stir occasionaly. Cook until they are tender and starting to carmalize. It should take about 20-30 minutes.
  3. Add in balsmaic vinegar and let cook for a couple more minutes. Remove onions from pan and set aside.
  4. Returun pan to stove add in a tablespoon of oil to heat.
  5. Season chicken with salt and thyme. Add to the pan and cook until the chicken reaches 165 F.
  6. Remove the chicken and set aside. Increase temperature to medium high and return pan to stove.
  7. Add in beef broth to deglaze the pan. Use a whisk to help get stuck bits off of the pan.
  8. Reduce temperature back to medium. Whisk in flour slowly to thicken broth. Season with a little salt, pepper, and thyme. Let the broth simmer for 1-4 minutes to get thicker, if you reduce to far add in a little water so that you have enough sauce.
  9. Add the onions in and stir to cover in sauce. Add back the chicken and stir. Make sure that everything is equally distributed .
  10. Sprinkle cheese over the top. Put the skillet in a 350 oven and cook for 10-15 minutes. The cheese should be melted and bubbly.
  11. Serve over egg noodle or a slice of toasted baguette.
Recipe Notes

I used egg noodles with this and it tasted great. It was more of a broth than thick sauce so it didn't really coat the noodles. It would be perfect over a slice of crunchy bread to soak up all the good broth flavor.


Original Recipe from Mother Thyme. 

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