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Sharing my December weeknight night go-to dinner, Skillet Roasted French Onion Chicken and Potatoes. It’s the roasted chicken version of French onion soup, and it’s melt in your mouth good. Caramelized onions in an herbed wine pan sauce with baby potatoes and Gruyère cheese stuffed chicken breasts. This one skillet dinner is incredibly easy to prepare and so delicious. Great for a family dinner, but fancy enough for your next dinner party.

overhead photo of Skillet Roasted French Onion Chicken and Potatoes with wine on table

Skillet chicken dinners are simply the best. Especially right now during these insanely hectic and very cold December days. I’m sure I’m not alone, but this week is just a crazy one. So I’m loving having dinners like this french onion chicken in my back pocket for busy nights.

I made this chicken a couple of weeks ago, right before Thanksgiving, as our family slowly started to pile in. I needed a dinner that I knew everyone would enjoy, and that could be made with little effort.

Enter this skillet chicken dinner. A dish that everyone loves, is easy, and also very cozy for the winter days ahead.

French Onion Chicken and Potatoes in skillet before roasting

The last few months I’ve really been loving anything with caramelized onions. They’re sweet, buttery, and add so much flavor. I drew inspiration from the classic French onion soup. And decided to turn it into a one pan skillet dinner, complete with cheesy chicken, a white wine pan sauce, and roasted potatoes.

It’s delicious and perfect for feeding family or holiday guests over the next few weeks.

overhead close up photo of Skillet Roasted French Onion Chicken and Potatoes in skillet

The first step is stuffing the chicken breasts with a little Gruyère cheese. Yes, I did say stuffing the breasts with cheese. This was a last-minute addition to the dish, but it’s one of my favorite elements. It really ties in the classic “french onion” flavors.

Next, start caramelizing those onions. This will take a few minutes, but trust me, allowing the onions to get a nice caramelization adds so much delicious flavor. It’s worth the time.

Now add the potatoes and pour in some white wine. Adding the wine keep things flavorful and moist while the chicken roasts in the oven. If you’re not a wine drinker, not big deal, you can use an equal amount of chicken broth.

Arrange the chicken over the potatoes and transfer the entire skillet to the oven. Let the chicken roast. About thirty minutes later dinner will be done, looking beautiful, and the house will smell beyond good.

Finish with some fresh thyme for a pop of green color. Then serve with crusty bread for soaking up that delicious pan sauce.

This recipe is now a family favorite. The cheese roasted chicken is a game changer, and the onions just add another layer of comforting goodness.

And the potatoes? Well, around here a meal is not complete without some carbs. And potatoes just seemed like a good idea…because potatoes are always a good idea!

 Roasted French Onion Chicken and Potatoes on plate

If you make this french onion 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Skillet Roasted French Onion Chicken and Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Calories Per Serving: 961 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400 degrees F.
    2. Loosen the skin of the chicken breast with your finger tips. Stuff about 1/4 cup of cheese underneath the skin of each breast. Season the chicken with 1 tablespoon fresh thyme, salt, and pepper. 
    3. Melt together the olive oil and butter in a large skillet over medium-high heat. Add the onions and season with salt and pepper. Cook 10-15 minutes, stirring frequently, until softened, deep golden in color and caramelized. Add the remaining 1 tablespoon thyme and the sage, red pepper flakes, and continue cooking another 3-5 minutes.
    4. Add the potatoes, tossing to coat. Reduce the heat to medium. Pour in the wine and worchestire sauce. Arrange the chicken over the potatoes, skin side facing up. Season with salt and pepper. Transfer to the oven and roast for 30-40 minutes or until the chicken is cooked through, and the potatoes fork tender. 
    5. Serve the chicken with the onions and sauce spooned over top, and the potatoes on the side. 
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  1. 5 stars
    This recipe is phenomenal. My husband and I both gave it a 10/10. I used dry herbs so now I can’t wait to try with fresh. YUM.

    1. Hi Emily,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  2. We enjoyed this today (couldn’t wait until dinner).Delicious. Perfect for a February afternoon of evening.
    Thank you.

    1. Hey Tom,
      Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan

    1. Hey Anna,
      You bet, just reduce your cooking time until the chicken reaches an internal temp of 160F. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan

  3. 5 stars
    By far, the easiest and most flavorful recipe of yours that I’ve made. Used bone-in chicken thighs and chicken broth instead of wine. Thank you for such a delicious easy weeknight dinner. I was slurping the sauce from the skillet!

    1. Hey Thy,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

    1. Hey Kristina,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

  4. This is amazing!! I feel like my family solely eats HBH recipes!! ?? ?
    So delicious and easy!! Thank you for your creative recipes especially using chicken which can become boring.

  5. 5 stars
    Made this last week for dinner, it was delicious! A keeper here, the chicken was so perfectly tender and juicy.

    Unfortunately, my left over portion had to be throwned away as I wanted to add salt and opened the wrong side of it, ending up with a crazy amount of salt (like half a cup of it) all over my plate 🙁

    1. Hey Sophie,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  6. Made this last night and had friends over for dinner. It was so good! So much flavor and everyone loved it. We didn’t use skin on chicken but cut the chicken open and stuffed it with cheese and then put more cheese on top!

    1. Hey Mitra,
      Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  7. Made this last night OMG! So delicious my husband and I loved it. I made it with skinless and boneless chicken breasts since I couldn’t stuff the cheese under the chicken skin I simply laid thin slices of the cheese over the boneless breasts at the last minute and broiled for a few minutes, easy. I will definitely be making this again and again.

  8. I’m hoping to make this dish tonight, I make your recipes almost every single night and I love them! However, I have celiac and can’t use worcestershire. I know that there are a bunch of alternatives people suggest but is there a particular substitution you would recommend for this particular recipe? Thank you for keeping my dinners exciting!

    1. Hey Brittany,
      I would recommend trying to find the Annie’s brand vegan Worcestershire sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    So easy and delicious! Forgot the cheese but it was still great! Served it with some broccoli in the extra juices