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Simple, cheesy, baked French Onion Smothered Chicken with cheesy Gruyère toast. Make this when you’re craving a slow-cooked French onion soup but need something quick and all made in one skillet. The chicken is “smothered” in a creamy caramelized onion sauce and then topped with melted Gruyère toast and fresh thyme just before serving. Such a cozy one-skillet dinner with delicious, comforting flavors.
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One of my family’s favorite dinners is chicken smothered in sauce. I’ve made a few variations over the years, the first being this yummy Balsamic Chicken Marsala and last year’s Smothered Chicken with Crispy Prosciutto. I make something similar to both of these at least once every couple of weeks because everyone in my family enjoys the meal so much.
They love a creamy wine sauce with chicken and herbs. They’re even happier if there is crispy prosciutto involved, which I honestly planned to use on this dish but forgot.
Whoops. Add some crispy prosciutto if you like!
I’ve always loved French onion soup. My mom says she hates onions, which she does, but she’ll happily eat a bowl of French onion soup. She’ll eat the toast and cheese, sip the broth, and leave all the onions at the bottom.
I knew something with chicken would make everyone happy. Plus, this dish can be on the table in less than an hour and is all made in one skillet. Great for this busy time of year!
This turned out to be a really big hit with everyone. Especially my brothers, who, unlike my mom, LOVE onions, especially when they’re caramelized!
These are the details
Ingredients
- thin-cut chicken breasts
- salt and black pepper
- salted butter
- yellow onions
- apple cider (not apple cider vinegar)
- garlic
- fresh thyme and sage
- dry white wine
- broth
- heavy cream
- French bread
- shredded Gruyère cheese
Special Tools
Nothing fancy, just an oven-safe skillet—I highly recommend cast iron. Holiday tip—and yes, this is random, but a cast iron skillet is a great gift for almost anyone!
Step 1: season the chicken
This is basic: simply salt and pepper the chicken. I like to use thinly sliced chicken breasts or cutlets. Unlike an overly thick chicken breast, they always cook quickly and evenly.
Step 2: start cooking the onions
I like to use yellow onions and very thinly slice them. Personally, I find the bite of an overly thick onion much too intense. Thin slices are the way to go.
Melt the butter and onions in a big skillet. Start cooking and breaking them down. Then, add the apple cider. I like to use apple cider to help the onions caramelize easily while also adding those sweet flavors. The pairing is so yummy with the onions.
Step 3: add the mushroom and herbs
Now, you can mix in the slices of mushrooms, the garlic, the thyme, and the sage. Let the mix cook, then toss in the chicken.
Step 4: the wine, the broth, and the cream
Mix in the wine and then broth. Simmer until the sauce thickens up a bit. Then mix in the cream.
Step 5: toast the bread
While the sauce simmers, dry the French bread by toasting it in the oven for a few minutes. Drying the bread may sound odd, but using dry bread will prevent it from immediately soaking up all that delicious onion sauce.
Arrange the dry bread around the chicken and start piling on the Gruyère cheese. If Gruyère cheese is too expensive, use a melty cheddar, fontina, gouda, or mozzarella.
It’s so cozy and scrumptious on a cold night.
Pair it with a salad like my Harvest Salad or Sweet Potato Salad. Either is so great and will complete the meal. Together with this French Onion Smothered Chicken, you’ll have the perfect holiday dinner! Your guests will love this fun twist on French onion soup!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this French Onion Smothered Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
French Onion Smothered Chicken
Ingredients
- 1 1/2 pounds thin cut chicken breasts
- salt and black pepper
- 6 tablespoons salted butter
- 3 yellow onions, thinly sliced
- 1/2 cup apple cider
- 3/4 cup dry white wine
- 3 cloves garlic, chopped
- 2 cups cremini mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 cup broth
- 3/4 cup heavy cream
- 6 slices french bread
- 1 cup shredded gruyere cheese
Instructions
- 1. Preheat the oven to 425° F. Season the chicken with salt and pepper.2. Melt together the butter and onions in a large oven-safe skillet over medium-high heat. Cook, stirring occasionally, until softened, about 10 minutes. At this point, you'll want to slowly add the apple cider, 1/4 cup at a time, until the cider cooks into the onions. 3. Add the garlic, mushrooms, thyme, and sage. Cook another 3-4 minutes. 4. Add the chicken and season with salt and pepper. Continue to cook for another 10 minutes until the onions are deeply caramelized. Add the the wine and broth. Increase the heat to high and bring to a low boil. Simmer for 10 minutes, until the sauce has reduced. Stir in the cream.5. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. 6. Place the bread on/around the chicken. Top evenly with cheese. Bake for 5-10 minutes, until the cheese is melted. Top with thyme. Serve and enjoy! YUM!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is my first time making this recipe but I love lots of your recipes. Can I use full fat yogurt instead of the cream to lighten is up?
Thanks so much, Sue! Sure, I don’t see why that wouldn’t work for you! I hope you love this recipe! xx
How did using full fat yogurt to replace cream work out?
I have a wine allergy can I use apple cider vinegar (although the recipe say Not Apple Cider Vinegar)? Using ACV takes care of the apple cider part and the dry wine part, what do you think?
Hi Philippa,
I would just use both in place of the wine. Please let me know if you have any other questions! Happy thanksgiving! xx
This looks so good but we have a mushroom allergy. Can you sub or omit them?
Hi Stacy,
No worries, you can omit them:) I hope you love this recipe! Happy Friday! xT
This was SO delicious! I used my homemade apple cider that I made extra zingy. Next time (and there will be a next time!), I will use more bread to completely cover the dish, mine was a little scant this time and that part was so yummy!
Hi Tracy,
Love to hear this! Thanks so much for making this recipe and your comment! Happy Fall Friday! xT
The cook time is WAY off. Look at her recipe it’s cook time is 40 minutes It’s 40-50 good minutes. If you want truly caramelized onions like the Soup, you need at least 45 minutes alone for the onions. It’s a very good dish, but not quick.
Hi Mary,
Thanks so much for sharing your feedback, so sorry to hear this took longer than expected! xx
This is absolutely delicious! I omitted the bread to make it gluten free. Wonderful recipe, thank you so much Tieghan!
Hi Alayna,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! XxT
Can u recommend a sub for the apple cidar?
Hi Amy,
Sure, you can use broth in place of the apple cider. Please let me know if you have any other questions, I hope you love this recipe! xx
I made this last night and it was fantastic!!! Perfect for a chilly Fall night.
Thanks again for aother winner!
Thanks so much, Kathi! I’m so glad you enjoyed this dish, thanks for giving it a try! Have a great week! xT
This is delicious, I made exactly as written and it was fast and tasty, My baguette was thin and I wished I had used more that the six slices of toasted bread and had instead covered the entire pan. The cheesy bread bites sitting in the oniony broth were the best part, The raw chicken cooked perfectly in the onions.
Hey Marilyn,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! xT
Tieghan!!! This was insanely good!! My husband went back for seconds. French onion soup is one of our favorites this time of year and adding the chicken for a skillet type cuisine was amazingggg! 🫶🏻🫶🏻
Hey Ali,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
Hi Tieghan ,
I was wondering what I can replace the mushrooms with not a fan. Love your recipes!
Hi Barb,
Thanks so much!! You could just skip the mushrooms, no big deal:) I hope you love this recipe! xT
Hi Tiegan,
I was supposed to attend the crate and barrel event this evening in Soho. I had tickets and was super excited. Ended up coming down with a miserable cold. I hope it was a wonderful evening and I’m so sorry I missed it.
Oh no! Amy! I’m so sorry! Were you able to get your book? Send me your address via email and we will take care of you! Happy thanksgiving! Xx
Tiguan, we loved this recipe. I doubled the chicken; and thought chicken tenders would work as well. I omitted the wine and added more chicken broth. My sauce never thickened. Wonder if I need to cook it longer?
Never the less, it was a delicious home cooked meal! Thanks!!!
Thanks so much for making this recipe, Gina! The sauce isn’t super thick in this recipe:) Happy Thanksgiving! x
Can I use cream sherry in place if the white wine?
Hi Joan,
I haven’t tried that, but I don’t see why it wouldn’t work for you. Please let me know if you give this dish a try, I hope you love it! xx
This recipe is exceptional. The cream sherry in it es excellent!
Thanks so much, Joan!!
I think that would taste delicious!
Would pounding thin regular chicken breasts be a good option?
Hi Ashley,
Yes, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
i was thinking the same thing what is the answer put raw chicken in
Hi Bill,
Yes, you are going to add the chicken in step 4, it will cook during that step and throughout the baking process. I hope this makes sense! xT
Is the chicken cooked before adding to the onions? – not clear. Think would prefer to pan fry chicken partially before adding. Always have a problem adding raw chicken to dishes before some cooking. Otherwise can taste this dish as read – definitely will try it over the holidays.
Hi Joan,
No, the chicken is going to be cooked in step 4 and then will continue to cook in the oven. If you want to pan fry the chicken before the onions, feel free:) I hope you love this recipe! xT
Can the recipe be lightened up a bit by using whole milk instead heavy cream?
You bet! I hope you love this recipe, Elaine!