Skillet Roasted French Onion Chicken and Potatoes.
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.
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.
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.
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!
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
Caramelized onions in an herbed wine pan sauce with baby potatoes and Gruyère cheese stuffed chicken breast. Easy to prepare and so delicious. Great for a family dinner, but fancy enough for your next dinner party.
- 2 pounds skin on, bone in, chicken breasts (about 4 breasts)
- 1 cup shredded Gruyère cheese
- 2 tablespoons fresh thyme leaves
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 large yellow onions, thinly sliced
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1 pound mixed baby potatoes, halved if large
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon worchestire sauce
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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