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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.
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
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.
Ingredients
- 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
Instructions
- 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.
Tieghan … I made this yesterday and received rave reviews from everyone, including myself! I have a couple of questions. All the bone in chicken breasts I can find at my supermarket are huge (a pound or more each.) I used three instead of four and filled by skillet. Where do you find the smaller breasts? Also, my cheese melted and kind of disappeared into the onions … in addition to stuffing under the skin, could you sprinkle grated cheese on top just before taking them out of the oven? Thanks again for an impressive one-pan dinner that is quick and easy to put together.
Hi dean, I just by smaller breast at my grocery store, maybe ask you grocery if they carry a new brand for smaller breast? You can of course sprinkle grated on top, that will be delicious! Please let me know if you have any other questions. So gladyou love this recipe. Thanks so much!! xTieghan ?
Made this for supper last night! It was so flavorful, and it made the house smell divine!
I felt a little weird putting cheese under the chicken skin, and then my family walked in and thought it was strange too… but that ended up being our favorite part of the chicken! The flavor of the Gruyere baked right into the meat, and the skin got all toasty and crisp! So yum!
Thanks for sharing!!
Hi Kate! I am so glad this turned out so amazing for you! Thank you so much for trying it!
This sounds bomb! Added to Pinterest and the grocery list. Can’t wait!
That is so great! I hope you love this Whitney!
Genius! I love French onion soup but the only way I could ever figure to make it a complete meal was to eat the whole loaf of bread with it. Not a bad option, but cheese stuffed chicken-next level!
Thank you so much Brenna! I am so glad you like this and I hope it is a filling meal for you!
I assume you should set the oven at 350??
Making now but didn’t know what temp the oven should be.
Thanks will post how it turns out.
HI! The oven should be at 400 degrees. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
When do you add the rest of the cheese? And when do the red pepper flakes come in?
All of the cheese is stuffed underneath the chicken. the red pepper flakes should be added with the sage. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Oh yes – loving this one – looks delicious!!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
So making this for dinner tonight. Sounds amazing! It’s really cold here in Massachusetts, so this will be a nice, cozy meal!
Thank you so much Christin! I am so glad you like this and I hope it turns out amazing for you!
I don’t know how you do it, but every recipe you post makes me drool!! I love this chicken recipe because it seems easy and I need easy for this crazy busy holiday season. AND I love it because it looks scrumptious. Amazing!!
Thank you so much1 I hope you absolutely love this recipe, Linger!
Hi again, T …
Could you use boneless chicken breasts with this?
Hey Dean, yes, you can use boneless, but you will not need to cook the dish as long. Start checking for doneness 10 minutes before directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
This looks amazing! What kind of pan do you recommend?
I like to use 12 INCH cast iron skillet. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Wow! This recipe sounds so tasty plus easy to prepare. Please update the recipe instructions and include temperature information for optimal roasting. I love caramelized onions! I am assuming the oven is preheated.
Hi JJ! It is 400 degrees F. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Thank you so much! I am so glad you like this! I will update it!
Really good cold weather meal. Really cold here too. This is perfect with a salad or green veg.
Yes! I am so glad you like this Joyce! Thank you!
Looks delicious, can’t wait to try it! What temp should the oven be at?
Hi Kristen! It is 400 degrees F. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
What oven temperature do you roast the chicken?
Hi! It is 400 degrees F. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?